HELP -Fondant is my Kryptonite...not that Im superman..
Just sayin’……. :) ….. Not that I am an expert by any means at all BUT fondant figures…no problem, details and shapes still good. Covering the cake I simply lose it at the bottom I can NEVER seem to get all the creases out no matter what I try, and believe me I’ve tired just about everything I can think of. HELP. I’ve watched tutorial after tutorial and still cannot seem to get the very bottom of the base crease free. After smoothing and smoothing… I usually end up with a border or a ribbon to cover some unsightly cake wrinkles but would really love to not have to do that out of necessity. I have pulled the whole layer off a few times and started over or just went with the butter cream after complete exhaustion. What can a girl do :)??? Any and all advice is appreciated!
Thank you!!
Lori
Lori's Custom Cakes
20 Comments
Lori, I just checked out your cakes, and they look flawless to me! When I cover my cakes in fondant, I go slow, and work my way down, smoothing a little all the way around using my hands, and fluffing the fondant at the bottom as I work my way down. Make sure you keep enough extra fondant at the bottom, until you have it all smoothed out. I then use a pizza cutter to cut off the excess. Hope I explained it OK! Maybe it is the fondant you are using that is giving you a hard time. Have to tried different brands? I make my own marshmallow fondant.
Toni, Pennsylvania, https://www.facebook.com/WhiteCraftyCakes
Thanks Toni!! Thats so nice of you, i spend a lot of extra time smoothing out my wrinkles.. Wish it were that simple for the face :) maybe it is the fondant ive been using two brands but one taste horrible. I tried marshmellow but mine tasted kind of store bought. Would you mind if I ask for the recipe?
Lori's Custom Cakes
I completely understand your frustration Lori. It took me a while to get my fondant completely smooth…and somehow I still needed a ribbon or some kind of border. Until I discovered paneling. I have switched to modeling chocolate, but you can use fondant. If you Google “how to panel a cake with fondant” you should find some helpful videos. Good luck!
Lori, I used to have trouble working with marshmallow fondant, until I found this recipe. Now I don’t use anything else. So easy to make, rolls out easily without tearing, and tastes great!
http://artisancakecompany.com/recipe/the-best-marshmallow-fondant-recipe-ever/
Toni, Pennsylvania, https://www.facebook.com/WhiteCraftyCakes
THANK you sooo much you are both so helpful!! I love this site you are all so helpful and kind I really appreciate it!! Love the paneling Im going to try it right after I make the LMF. One more question do you think I should use the high ratio shortening or just go with good old Crisco :).
You guys are the best!!!
Lori's Custom Cakes
I use a high ratio shortening (our local store brand), but I think Crisco would work just as well for making the fondant. Let me know how you like it Lori!
Toni, Pennsylvania, https://www.facebook.com/WhiteCraftyCakes
Perfect I have plenty high ratio to spare :)! Thanks Toni I will let you know how it comes out…. and Pamela how the fondant worked doing it the paneling way. I’m so excited to try it.
Lori's Custom Cakes
Let us know how it works for you! Not to overwhelm you either, but here is a link to a method that took my cakes from looking “home made” to “professional.” To get those sharp edges for paneling you need sharp edges on your icing underneath and ganache is your friend when it comes to sharp edges!!! Shawna McGreevy has a great video with links to her website and recipes as well. I highly recommend it!!!!
I appreciate it!! Thats exactly how i learned ganache and I am in love with ganache :) best thing ever and so perfectly yummy
Lori's Custom Cakes
That woman amazes me she is why i became completely addicted to decorating :)
Lori's Custom Cakes
