I just started working with fondant last month. I made a doll cake that came out beautiful but my round cakes had problems. On both of them after trimming the fondant to size I ended up with pleats in various places. I tried cutting the excess fondant out but couldn't get a smooth connection where I trimmed. I was covering 2 layer 9 inch rounds. I used buttercream underneath and Wilton premade fondant (which tasted fine as I highly flavored the buttercream with almond extract). I have seen on the forum that many don't like the Wilton Fondant. Is this my problem or am I doing something wrong? I tried working with a large round of fondant and also a smaller round that fit nearly perfectly. Any ideas?

Just be sure when you're rolling out the fondant to leave it about 1/4 inch thick. I hope this helps.

You seem to be a supporter of the Wilton Fondant, but honestly it's horrible! Taste and to work with. I've had so much better luck with Satin Ice.

How thick are you rolling your fondant?

I do not believe that is has as much to do with the thickness as the diameter you are rolling it to...also it helps to place it on something slightly smaller than the base of the cake and let it do its natural stretch past the edges.

However you cannot get it smooth if you roll it super thin either...but the bunching usually has to do with not having it rolled out large enough.

Hi
I have only ever covered cakes with fondant and i find (contrary to most advice) that after smoothing the top with smoothers, I use the side of my hand and gently tuck the fondant in from the bottom up to the top loosly first then when I'm sure there are no pleats or folds, cut then use the smoothers on the sides. Also you said

When you trim do you push the knife down, lift the knife then repeat putting it down and lifting ( not a good description sorry ) or do you pull it in one motion. If you don't do the chopping kinda action you are maybe stretching the fondant causing the fondant to form pleats.

Hope this helps

Believe it or not I have run into issues when it wasn't the correct thickness. I've been doing 1/4 inch since I watched the Sugar Shack DVD and haven't had an issue yet. I get around the fold issue with the thickness as well as then I'm applying to the side of the cake I actually curl the edge some so that it falls naturally against the side of the cake then smooth with my hand and make a "crease" around the bottom with the side of my hand and then use the pizza cutter to cut smoothly.

You can also go to YouTube and there are a couple of people who give demonstrations. I think the name of one of the people is "Planet Cake" or you can just do a search on youtube, "covering a cake with fondant".

wilton fondant is not your issue.... you stated.... you have just started working with fondant... like anything else.... the more we work with fondant or any other icing product.... the better we get at it.... i still do after 13 years.... like my techer taught me then... i sat my cake on my table bar.... if it is a cake measuring 8"x4".... i roll my fondant 17" round if the cake is round... if it is square... i rol it square, etc.... i roll it 1/4" thick.... after securing the top..... i flare out the bottom and cup my hands and smooth that way... nicholas lodge has this on his video also.... so just keep practicing and you will get it better each time... yes. satin ice , pettinice .... chocopan , etc. taste very good.... but everyone doesn,t have access to others.... unless you order it.... i alway say... your cake is only as good as what is under the fondant. no good cake under fondant... no good tasting cake.... your almond buttercream under your wilton fondant sounds great.... hth

I try to roll out my fondant to be only slightly larger than I need as the more you need to trim away, the more pleats you will have. Then smooth with your hands from the top, pressing into the cake and as you reach the bottom, lift it slightly before the pleats start to form and ease the fondant into place. Just keep thinking "smooth, lift, smooth" as you work your way around the cake and by the time you reach your starting point again there should only be a minimal pleat for you to lift and smooth out.

wmfanucchi

I saw a post on here last week (?) regarding a video on some site (I think it was a Canadian cake decorating site?) that shows a video of how to put fondant on a cake without the pleats and folds. You have to an action like "fluffing and smoothing" down the side of the cake and not rub back and forth.

I don't have the link here on my work computer so if no one answers before I get home I'll post it for you - it really made a lightbulb go on for me!

Kathleen

Don't mean to hijack the thread but Bonnie151 do you mind me asking where you are from - I've never seen a fellow Scot on here

Here are a couple videos to help illustrate the fluff-smooth motion described above.

Ooo I was going to post that cake plant video too. It helped me tons!

I apologize for being gone so long. I had technical difficulties and for some reason thought I hadn't received any responses! I appreciate all the words of advice and encouragement. The Satin Ice video was tremendously helpful. I had been smoothing around rather than down and now the fluff and smooth concept make so much sense! Thank you!