re: How to get smooth cakes, covered with fondant

Trick is a first an even cake, & good crumb coat…and then a thick well smoothed bc icing. I chill my cakes after the crumb coat, and again after applying the final icing, for about 20 min. I sprinkle a little cornstarch on my hands and lightly apply on the icing all over the cake, then with a paper towel and fondant smoother on top of the paper towel, I rub all over to get a nice clean smooth finish. Sometimes I refrigerate the cake more than once and keep doing till I’m satisfied. Just takes some work & practice. It’s time consuming, but necessary. I also have a recipe on the Blog here on CD for my fake ganache. It’s a mixture of bc & fondant. Easy to apply and smooth. Works well, but recipes best made with homemade MMF.
Hope this helps. Every decorator has there own tips and tricks. Sure you’ll get some more great advice. Looking forward to more posts here, cause I’m always looking for good tips too…..