Re: Fondant Question

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Comments:
: Maybe it's an attempt to make their fondant taste better. LOL

Anyhow, I use pettinice, stainice or delice(all of these taste much better) and do not use piping gel on the buttercream before laying on the fondant. I do cover the cake fairly quickly after I have iced it in buttercream because I use a crusting version.

So here's the oder I do it in: 1) Cake is prepped and on the turntable ready for it's layer of buttercream icing 2) roll out the fondant to the appropriate size 3) roll the fondant up onto a large mailing tube covered in contact paper like a huge rolling pin (others use sheets of vinyl but I prefer my method) 4)cover the cake in a semi-thin layer of buttercream 5) place the cake on a slightly elevated platform (I use the SPS plate I intend to stack it on) 6) Unroll the fondant over the top of the cake 7) trim some of the excess fondant 8) smooth fondant with the fondant smoothing tool - tenting and smoothing it until it lays nicely against the sides and top of the cake 9)Trim the remaining excess to the bottom of the cake board 10) Let the fondant settle and re-trim to the bottom of the cake board 11) Stack as usual. 

HTH and good luck!


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