Tortacouture….your crisp fondant corners are AMAZING!!!! After just completing my second 3-tiered fondant stacked cake, this is mesmerizing to me how razor sharp your edges are.
I have a question…what method do you use to apply the thin fondant to the cake? 3 mm is pretty thin, so I’m guessing you use your mat to lift and apply, then peel the mat off? Also, I’ve found that if I roll the fondant too thin, that it is more apt to leave dimples and creases and not apply as smoothly to the cake, as when I roll the fondant out more thickly.
This question is a little off topic, but when doweling, do you cut your dowels flush to the top of the tier? I used to do this, but a few times found that inevitably, one dowel was a tad taller, causing a slight gap of space between my two cakes…so frustrating to have to take the tier off again, cut the dowel and restack. To get around this, I saw on a tutorial to recess the dowels slightly, which I’ve been doing, but I’m finding that despite a very thick buttercream dam to hold my filling in, and letting the cake settle overnight, that I’m getting a slight bulge between layers. Do you think this could be caused by the dowels not being completely cut flush to the tier?
Always a learning experience :)
Thank you so much!
