I'm just a beginner with fondant and I have two questions. The cake I made was an 8" round (x 3" high). When I put the fondant on top, the cake had rounded edges instead of defined. Is this because the fondant was too thick or would it have been because I put too much buttercream on the dirty icing part?
My second question is that the next day when we went to have a piece, the fondant seemed to separate from the cake easily. How can I prevent this? My concern with this is if I make a cake a day or two ahead of the event, I don't want this to happen to people when they are eating it.
Any helpful tips or info in dealing with fondant would be greatly appreciated. Thanks. Dawn
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