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Smoothing out MMF on Cake??

post #1 of 6
Thread Starter 
Whenever I ice my cake and lay the MMF over it and try to smooth the sides out you can see the layers in the cake it looks like rolling hills...what am I doing wrong???

*~Mommy to Marissa 17yrs & Dylan 9yrs~*

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*~Mommy to Marissa 17yrs & Dylan 9yrs~*

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post #2 of 6
Maybe roll out the fondant thicker?? I have that problem too though so don't listen to me hahaha
post #3 of 6
Hi! I would make a thicker undercoating of buttercream. Then, while the buttercream is still fresh (not crusted over), I usually smooth the fondant over the cake with my hands first, and then with the fondant smoother tools.
Maybe your fondant could be a little thicker too... I think I've heard it should be between 1/8 and 1/4 inch thick - but I don't even know how thick that is! I always eyeball it. Hope this helps!
"When you go in search of honey you must expect to be stung by bees." Kenneth Kaunda
i.e. Don't give up!
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"When you go in search of honey you must expect to be stung by bees." Kenneth Kaunda
i.e. Don't give up!
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post #4 of 6
I always allow the buttercream to crust then get it as smooth as possible. The few cakes I have done have turned out nice. And I have used Wilton, Pettinance (sp?) and MMF.
Cyndi
"Once you've found the place where your passion meets the world's needs, you've found your destiny."
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Cyndi
"Once you've found the place where your passion meets the world's needs, you've found your destiny."
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post #5 of 6
Thread Starter 
Thanks for all your replys.

*~Mommy to Marissa 17yrs & Dylan 9yrs~*

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*~Mommy to Marissa 17yrs & Dylan 9yrs~*

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post #6 of 6
I frost the cake like normal, and then go take a nice long break to let it sit and settle.
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