kinda getting frustrated
hi i was wodneering if i ould get some tips.
i have been doing cakes for 2 years now. and i can do a 'not bad' job.
but if i were asked to do a s imple white fondant covered cake i would do a shcking job.
every time i cover a cake the myriad of lumps, bumbs and not quite right edges are covered by the decorsrions.
i really wat to be able to d a claen, straight cover on a cake but haven't managed to figure it out from tutorial or practice yet.
i was wondering if anyone had any tips i might have missed that could help me?
Replies to This Discussion
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Permalink Reply by Linda Wolff on
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Heather, this video may help you some with fondant. It did me.http://www.youtube.com/user/SweetWiseInc?v=nu6QpimDDDQ&feature=...
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Permalink Reply by Katy Nott on
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Hi Heather. I have the same problem as I can be a bit ham fisted. I have found now though that going over the fondant gently and several times with a smoother helps a lot. I have also found that rolling the fondant out under cling film gives a much nicer finish. I've actually just watched the vid that Linda put the link to (thanks Linda - really good demo there) and I think the cling film gives the same kind of assistance that this lady's mat gives her.
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Katy, I have since purchased my own piece of vinyl at the fabric store-so much-cheaper in the area where they sell clear table cloth vinyl by the yard. Here in the USA it runs about $3.00 or $4.00 dollars a yard, and the one I purchased says right on it that it is food safe. When it finally gets crummy from shortening, I just throw it away and purchase another one.
KATY NOTT said:Hi Heather. I have the same problem as I can be a bit ham fisted. I have found now though that going over the fondant gently and several times with a smoother helps a lot. I have also found that rolling the fondant out under cling film gives a much nicer finish. I've actually just watched the vid that Linda put the link to (thanks Linda - really good demo there) and I think the cling film gives the same kind of assistance that this lady's mat gives her.
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Permalink Reply by Melanie on
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The bumps and lumps are caused from bulging or an not so smooth cake. I have the same problem every once in awhile. I found Sharon Zambito's DVD Flawless Fondant very helpful.
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Permalink Reply by Theresa Happe on
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One thing that really helped me was rolling the fondant much thinner - 1/16" thick. The thinner it is, the easier it is to work with and you get less cracks.
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