Thank you! I use the upside down method. Not sure if you’ve seen it… you cover the cake normally with fondant then carefully turn it over onto greaseproof paper. Then you use a cake smoother to guide/push the fondant flush against the surface.
Then you turn it back and it’s such a good feeling to see that it’s worked! :)
Chef Sam, BLOG: http://chefsamcakes.blogspot.com/, FACEBOOK: https://www.facebook.com/chefsamcakes
