I am working on a purse cake and I'm really worried about smoothing out the fondant. I'm using an 8-inch round that has been cut in half. What I was wondering is: Would it be best to cut the fondant into sections and apply it to the cake or should I just throw it over the top and smooth it down the sides? Is there a better way? I'd also like to know if anyone has any tip for securing a gumpaste handle on top too.
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8/30/07 at 8:48pm