Originally Posted by Nickithebaker
I'm not going to use MMF for the actual cake - I was going to buy 10lbs of Satin Ice. The cost of this project is not a factor, I'm expecting to have $400 - $500 into this by the time I'm done.
I did let them cool - they sat on the counter in the AC for about 4 hours before I did anything to them. Should I stick them in the freezer for 20 mins next time before I level?
What brand of fondant would you recommend?
I bake and let them cool, then I double wrap in saran wrap and a layer of foil and let them sit in the freezer at least 2 hours (usually overnight). I pull them out and unwrap, let them thaw while I make the buttercream, next, level and tort while they are still cold but not frozen. I think they're easier to tort and level that way. I usually make my own fondant, so I would defer to Delicious Desserts and go with Fondarific, the only pre-made fondant I've used is Pettinice, and I wasn't thrilled with it, it was way to soft for my liking.
Make sure to use a really stiff buttercream dam with 1/2" space to the edge.(I use a totally different recipe for my dam than filling), fill your cakes, wrap loosely in syran wrap and place a tile or book on top of them for a couple hours. This will help them settle, the dam will "squish" to the edge of the cake, if it squishes out, you cake take care of it with the crumb coat. That way, you won't have bulges under your fondant. Fondant can be tricky, but if your cake is prepped right and you take your time and lift the edges as you smooth, you'll get a much better result.
Hope that makes sense! :)