Does anyone have any tips on how to smooth out the fondant at the bottom of the cake? I can't get it to make a smooth flat edge, there are wrinkles in the fondant.

i use the fondant smoother and go around slowly until its smooth. are you cutting the fondant with the rotary wheel thing or something else that leaves a smooth edge? that might be whats wrong. hth

This was the one question I had to ask Wendy Kromer when I took her course. She didn't have any secret, but she said you have to start smoothing at the top. Go from the top down, and those wrinkles are easier to get out. Also, I noticed that the fondant can't be too thick or too thin.
Place your cake flat on the table or counter, drape your fondant over it, making sure the bottom is sort of flared out around the cake. (the fondant should be touching the table...this keeps it supported and it will not rip or tear apart).

Then start smoothing from the top. It's hard to do, but I found my wrinkle problems reducing once I started this technique. I hope it helps!!

Another way to get the bottom smooth is to smooth from the top down about halfway. try not to pull it to stretch the extra. Trim the fondant a bit, so the extra isn't too heavy. Elevate the cake to that the fondant is handing over then work it back in agains the cake- sort of un-stretch it. The trim it close to the base for a clean edge.

If the fondant is too thin, this is more difficult.

Thank you for the tips! I will definetely try them!

When you measure your fondant include the cake size (i.e. 8") and it's height times two (i.e. 4" plus 4"). So your fondant should be a total of 16" in diameter. This will help from having too much excess fondant. Try not to have too much icing for your crumb coat. Too much can end up getting pushed down and squeezed out the bottom of your cake under the fondant preventing the fondant from adhering smoothly to your cake. What also helps is to have your cake sit up on something that is smaller in diameter of your cake so when you trim the fondant off, you can cut it from the bottom instead of going around it on the countertop! Does that make sense?

Hope these suggestions help!


Amy

For some reason I could not get the fondant to cooperate on the 8" cake. There were some folds in the bottom that I was able to hide a little with the ribbon. This was my first wedding cake and it was a favor to a friend who put together a last minute wedding for her daughter. I'm glad I used the fondant because it made me feel like the cake was more secure as I delivered the cake. It's almost like a protective shell. I just hated that I didn't get it perfect for the wedding.

I think the cake is beautiful! You did a great job!