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Beginner's Crazy Questions

post #1 of 3
Thread Starter 

Hello.  I am just beginning to learn the art of cake decorating.  I have made several cakes and have just began using fondant.  I have some simple questions if anyone feels like mentoring a newbie.  I appreciate it so much.  I'm from Arkansas and there are no cake decorating stores anywhere near my home so classes are out except for the two main craft stores. 

1)  I notice many of the cakes are taller than normal, is this a trend?  How many layers are there usually?  Then, how do you slice and serve a cake which is so tall?  I'm picturing it falling off the dessert plates.

2) When I am rolling out my fondant, I use cornstarch (very little) but my fondant still sticks to whatever surface

I am rolling it out on, i.e. countertop, table, I even have a SweetWise huge mat just for rolling out fondant.  It still sticks and tears.  Then after I put it on the cake, the bottom sometimes is too thick and there is a huge amount to have to deal with.  I cut off the overflow to about 1-2 inches thinking it will help me but it doesn't.  I  generally have to cover the bottom inch of my cakes because they are too wrinkly (is that a word?)  Any advice for this weary cake decorator.  If you do not have time and could recommend someone for me to write or even a school somewhere so I can attend is tremendously appreciated.  Thank you for reading and I hope you can help me. 

 

Jane Campbell

Hot Springs, Arkansas 

post #2 of 3
m.youtube.com/#/watch?v=nu6QpimDDDQ&desktop_uri=%2Fwatch%3Fv%3Dnu6QpimDDDQ..hi Jane welcome to cc here is a video on how to use the mat hopefully it will help you out. Happy baking

Kat
post #3 of 3
"1)  I notice many of the cakes are taller than normal, is this a trend?  How many layers are there usually?  Then, how do you slice and serve a cake which is so tall?  I'm picturing it falling off the dessert plates."
 
the extra tall tiers are commonly called "double barrel" tiers. They are the result of two cakes of the same size stacked and decorated together. there is a cardboard round and full support in the middle. The are served by separating the two cakes and cutting as you would a typically sized tier. 
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