Need some urgent advice please!! Ref fondant icing and tiered cakes!

Covering it up with fondant decorations seems like the way to go or if you have extra time, re-covering the cake with fondant. But that would be a huge hassle

My dear I’m just starting out myself and the best advice I can give you is from my own experience: sometimes it can be 3 times the work to cover up a mistake, than it would be to take it apart and start over. If you have crumbs it suggests you haven’t done a good crumb coat – if you don’t know what that is you should Google it. If you look through my cakes, i had to cover the layered gemstone cake 2 times, and 3 full times for the lowest tier of my soft peach & gold. By the last cake I did I managed it first time – but only because of what I learnt through the other times. Good luck xx

I agree with Sawsen above. It sounds as if you are putting the icing straight onto the cake, you must have either marzipan, buttercream or ganache under the icing, you would be better starting again as advised. Look on Youtube for some ‘how to’ videos to get you on your way. I hope that it goes well. xx

Can’t add much to what others have posted. Unfortunately, your photo didn’t come through, so nothing to reference. You have to have your cakes crumb coated before you add buttercream icing or ganache as stated in above posts. Then dowels placed in each cake. Cake has to be level and smooth for fondant to lay on the cake properly. Then as far as fondant, you have to measure your cake width + height and add 2 inches. That gives you the proper size of fondant to cover your cake. Placing fondant on your cake and smoothing takes practice. Perhaps your fondant was too heavy…that could have caused it to bunch and tear. Keep trying…..

Thanks everyone! In the end I decided to cover it up with decor… Didn’t look too bad (I was a little disappointed) but I will keep all your advice in mind for the next one! Xx