I dirty ice my cake, refrigerate it and then cover it with fondant and it doesn't look perfectly smooth to me...what am I doing wrong???

Usually I can cover up the flaws but I don't understand why it happens?
Any suggestions would be great! Thank you.

Can you post a pic? That would give us a better idea of whats going on. It could be a couple different things. are they air bubbles, sugar lumps from homemade fondant, wrinkles etc....

I try to make sure the cake is perfect before I put a normal layer of buttercream on the cake. I trim the side to make sure the cakes line up, and have no lumps and bumps before I put on the fondant. Not sure what you are having trouble with, it could be alot of things.

The layer of fondant will often highlight bumps and ridges in the icing under it - it is very important to have a smooth cake before covering.

are you only doing a crumb coat under the fondant? I usually do a crumb coat, then a regular coat of icing over that before I apply the fondant. As someone said, fondant will form to the shape of whatever's under it. So if your cake is lumpy under the fondant, the fondant will be lumpy. That's why the icing layer over the crumb coat. It gives you something to smooth to the perfection you want to show through your fondant.

Use a very, very firm buttercream or white chocolate ganache under the fondant. If you are using a crumb coat only, you will not have a smooth finish.
It also depends on the fondant you use. Did you switch brands recently?

I only use the white choc ganache and you just apply it like you would a buttercream. Apply with a cake spatula and ice smooth, definitely would recommend as it goes into all the cracks/bumps and gives a lovely flat surface to work on.

Also make sure you are using smoothers once you have applied your fondant to smooth down any little lumps, pop any air bubbles with a clean pin and then smooth over again.

Just make sure your cake is room temperature when applying the ganache. I learned the hard way after I refrigerated my crumb coat. As I was applying my final coat, the ganache began to get all firm on me while I was trying to smooth it. Oops.... =)

also, the thickness of the fondant makes a difference on what bumps it will pick up. When I first started using fondant, I just used canned frosting from the store. I put it on fairly smooth, not caring too much about crumbs, and when I put the fondznt on (rolled to about 1/8inch) the frosting under smooths out while I smooth the fondant. It works great every time. (just don't use too much or it can slide down and make the fondant lopsided. Maybe about 1/8 inch frosting as well.)

good luck!

I am having the same problem. I use ganache. I smooth it the best I can and then let it set in the fridge and then smooth it all over again. I suspect my fondant is too thin. At the moment with the vast humidity and heat, ganache is a bit of an issue so I am going to give buttercream a try! Good luck.

If the ganache' is made properly it shouldn't need any refrigeration even in higher humidity. Ganache' is not like regular frosting and needs time to set up before use...unless you are using it as a poured frosting..which you wouldn't be doing under fondant.

Ganache' really should be left to sit overnight with plastic covering the surface and unrefrigerated in an air conditioned room. It will be quite stiff in the morning and perfect for applying with a cake spatula and then smoothed with a bench scraper. Dip the bench scraper in very hot water ( I use a pot on a hot plate) and then wipe dry. Use the hot bench scraper to smooth the ganache'. Let the cake sit for several hours--not in the frig--until the ganache' is set again. It will be very firm on the outside and creamy underneath.

Roll the fondant out (do use Satin Ice or Pettinice--Wilton's is nasty tasting) and cover with plastic wrap. Apply a very thin coat of corn syrup mixed with water to the sides of the cake. Leave the top uncoated. This will allow you to move the fondant around if you don't get it centered the first time. Then apply the fondant and smooth.

This is a process I know but it's the best way to get really smooth lines and sharp edges. Remember also that when using white chocolate, the ratios of cream to chocolate are totally different than when using semi-sweet.

thank you for posting this.. I have the same problem and I will try all the suggestions above!

Have you ever tried Toba Garret's Spackle, cake crumbs mixed with buttercream(butter /shortening) cover cake let harden,then frost with a thin layer of butter cream, then apply fondant. It works like a dream it will cover any imperfections.

I use the cake spackle method, too.....works perfectly!

Thank you so much everyone for all your suggestions, you all are awesome! I can't wait to try these techniques.

Toba Garrett's cake spackle is as follows:

3 to 4 cups of cake crumbs
1/2 to 3/4 cup buttercream frosting
1/4 preserves, thick jam, or curd

Mix everything together by hand to form a thick paste. If it's too thick, add a little more buttercream until it's the right consistency.

If I am using this on a cake with a fruit or fruit-flavored filling, I try and use the same flavor jam or curd. If I can't match the flavor, I use fig preserves if I can get them. The taste is neutral and the jam is very sticky and works well in this recipe. DON'T TRY THIS USING JELLY.

After you smooth your buttercream and then apply your fondant, be careful not to overwork and/or over-smooth your cake. The fondant is pliable and the buttercream will also move around under the fondant as you work it if you apply much pressure. When I first started decorating cakes, I used to smooth and then smooth the fondant some more. Now I refrigerate the buttercream covered cake to firm it up while I'm rolling out the fondant. Then I plop on the rolled fondant, smooth the top first to make sure I don't trap a big air bubble up there. Then I work the fondant onto the cake with cotton gloved hands (lightly) and then smoooth the sides and square up the edges. Then STOP. I prefer homemade MFF because it firms up after it sets awhile. I had more trouble with MMF staying soft and deforming after it was on the cake.

Here's a good blog with detailed explanations about how to cover a cake with ganache, round, square, the upside-down method, buttercream under fondant, etc.

http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html

http://sugarsweetcakesandtreats.blogspot.com/

http://sugarsweetcakesandtreats.blogspot.com/2010/09/recipe-marshmallow-fondant-mmf.html

On that last post, it was late and I was comatose after spending the weekend (with little sleep) on a cake....that was supposed to be 1/4 Cup of preserves etc....not 1/4 preserves! lol

if you are using white chocolate for the ganache under fondant...what is the difference ratio to make it?