How Can I Make My Cakes Less Bumpy!?
Decorating By ieatcakes157 Updated 31 Aug 2011 , 3:41pm by ieatcakes157
Heya, I'm a beginner at making cakes, and was just wondering, how do you get a bump free cake?
I use the ready-to-roll icing, and usually put jam all over the cake to help it stick (i'm useless at butter icing).
If i use butter icing underneath the fondant, will that get rid of all bumps?
Some one told me to put marzipan underneath it, but I cant imagine that tasting very nice with fondant on top.
Thanks 
P.S i'll try to put an image of my cake so you know what i mean!
I always put the bottom of the cake up on the last layer and cover all side and top with buttercream. Using the spatula I smooth out as much as I can, then I put it in the frig for a while. Once my fondant is rolled out I take out the cake and cover with my rolled fondant and smooth out with a fondant smoother.
Hope this helps.
Thank you so much
I never even realised that you had to put the cake in the fridge once the butter icing was on it lol!
I always put a coat of butter cream under my fondant, also don't make it so thin that you can't get a nice smooth finish. Then I chill it. From you picture it looks like they may be air bubbles, if you can't smooth them out with the smoother you can use a fine pin and pop them to get the air out similar to what you do to wallpaper, then smooth again.
No worries we are all atill learning.
Good luck on your next one!
Put a thin coat of buttecream on, a little thicker than a crumb coat, and smooth out as much as possible. A bench scraper works great for smoothing buttercream. The buttercream doesn't need to be perfect but if it's really lumpy, then so will your fondant. Refridgerating the buttercream will firm it up and make applying the fondant a little easier. It does look like you might have an air bubble in there. Using a pin works great.
Put a thin coat of buttecream on, a little thicker than a crumb coat, and smooth out as much as possible. A bench scraper works great for smoothing buttercream. The buttercream doesn't need to be perfect but if it's really lumpy, then so will your fondant. Refridgerating the buttercream will firm it up and make applying the fondant a little easier. It does look like you might have an air bubble in there. Using a pin works great.
I personally disagree...the more perfect you make you buttercream, the more perfect your fondant will look on top!! I like to do a near full layer of buttercream under my fondant...more than a crumb coat, but slightly less that a full coat...anyway, I have found through trial and error, get your BC PERFECT AS POSSIBLE, crisper the edges the better, pop it in the freezer for 10-15 mins, then roll out the fondant nice and thin, about 1/8 in. The thicker buttercream helps to hide bumps from the cake. The thinner fondant has a better mouth feel (not to mention using less means saving $$!) Next time I make a fondant cake I will take pictures as to how thick my BC is, and how thin I get my fondant! It really really does work better in my opinion!! The Mat has been my life saver with fondant too!!
I agree with ConfectionsCC I came across SatinIce Youtube channel and they change my way of thinking.
Here's the link watch epescially the Buddy Valastro and Julie Bashore videos, they all believe in having thicker buttercream and thinner fondant for better taste and appearance. HTH
Found the picture to show how much BC I use under my fondant!!! This isn't the best picture or cake...I kinda got sloppy as it was for family 
but..I think it will show my point!!
http://cakecentral.com/gallery/2113044/2141466
And this is my birthday cake...the topsy turvy one in my albums! Look at the next picture in the album, you can kinda see how sharp the corners were and how much BC I used....again sloppy pictures of the cutting LOL!
http://s1213.photobucket.com/albums/cc462/confectionscustomcakes/?action=view¤t=IMG-20110831-WA0000-1.jpg
Thank you again! I think I'm sorted now lol!
Those cakes look VERY yummy by the way!
Thanks everyone
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