re: Tight Fondant?

I’m so flattered!!!

Now, I don’t live in Florida ~ I live in Alaska, the opposite of your weather, so I’ve never experienced caking in humid climates. So I would have no idea how to handle it, and dread the day we get transferred somewhere humid (we’re military)!

But I’d say my three secrets to having nice tight, sharply covered cakes are:

~Swiss meringue buttercream (or any butter-based frosting or chocolate ganache) base is an absolute MUST. I only recently discovered this about 7 months ago thanks to the Fondant Flinger, and it’s changed my cake world! Previously I always covered my cakes in american buttercream before draping in fondant, and they looked like crap. You need the hard, firm base of the all-butter buttercream covered cake in order for your fondant to look smooth and sharp.

~Good cake recipes. It helps when the cake is firm and slightly dense. Straight-from-the-box cake mix is too weak to hold up, and the fat you get in the middle can be caused the middle layer not withstanding the pressure and weight of the top layer and frosting. Soft fluffy cake is tasty, but it’s hard to work with, and almost impossible to use for stacked and carved cakes.

~Quality fondant. I’ll admit, I am far too lazy to make my own fondant. I have problems getting a good cake cover with Wilton fondant, but Satin Ice is a dream to work with!

I’m sure plenty of other decorators will have great tips and suggestions for you! Feel free to message or email me if you want to chat more or ever have questions :)

Thea