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See Through Fondant

post #1 of 10
Thread Starter 
Can you please help me? I am a novice cake decorator and found that with my last cake (which was the first one I had done with white fondant) that when applied to the cake I could still see the cake underneath ie; the layers etc. It was chocolate mud cake with buttercream filling, I smoothed buttercream all over and then put fondant over top but found that when I put enough buttercream icing on so that the cake itself wasn't visible then it was too much buttercream and I then found it hard to get the fondant smooth over the top. Any advice would be greatly appreciated, thanks icon_smile.gif
post #2 of 10
Sounds like you may be rolling your fondant too thin. Do you have a rolling pin with the guides? That really helps get it the right thickness.......if you can get used to using it. I personally use a regular pin, but the guides do help.
post #3 of 10
You're rolling your fondant too thin. Try rolling it a little thicker next time and see if this doesn't help.
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #4 of 10
You might try using a white chocolate ganache (3parts white choc, the real stuff not candy melts or morsels to 1 part cream) it firms up nice and hard and is a great base for fondant.
"A good man can make you feel sexy, strong, and able to take on the world... oh sorry... that's wine... wine does that."

"You are only helpless when your nail polish is wet. Even then, you could pull a trigger if you had to."
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"A good man can make you feel sexy, strong, and able to take on the world... oh sorry... that's wine... wine does that."

"You are only helpless when your nail polish is wet. Even then, you could pull a trigger if you had to."
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post #5 of 10
Sorry to budge but what is the right thickness for fondant???
post #6 of 10
Here's a thread you might find helpful:

http://cakecentral.com/cake-decorating-ftopict-673052-.html

HTH
post #7 of 10
Hummmm... well I don't measure mine anymore, just kinda have a feel for it... but somewhere between 1/8 and 1/4 an inch.
post #8 of 10
Thread Starter 
Thanks so much for all the helpful tips - I have to admit it sounds like one of my major errors may have been being so impatient that I haven't really given the buttercream layer enough time to harden before applying fondant. I am always so excited about the next step and the finished product that I tend to rush things, ha ha!!! icon_wink.gif
post #9 of 10
Quote:
Originally Posted by theonlynameleft

Thanks so much for all the helpful tips - I have to admit it sounds like one of my major errors may have been being so impatient that I haven't really given the buttercream layer enough time to harden before applying fondant. I am always so excited about the next step and the finished product that I tend to rush things, ha ha!!! icon_wink.gif

lol no need to apologize.. we have all been there... but the best thing is to let that crumb coat set well and if u want to make your bc layer thicker... ice the cake and fridge it... at least 4 hours so it is nice and hard.... fondant... the thinner it is... the better it tastes.... people dont want to chew a thick piece of fondant...so aim for thin... almost 1/16/th.. with a good foundation (cake contruction) u can make it as thin as u want...

Good Luck and keep cakin! icon_smile.gif
Happy Caking!
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Happy Caking!
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post #10 of 10
Smooth your buttercream very well then pop in the fridge for a few minutes to firm it up. Roll your fondant a little thicker. Good luck.
"Life is a river always flowing. Do not hold onto things. Work hard." Siddhārtha Gautama
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"Life is a river always flowing. Do not hold onto things. Work hard." Siddhārtha Gautama
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