Hi everyone so I having trouble with a lip forming at the base of my cakes, i'm using satin ice and some do it and some don't all my cakes are rested then filled and ganached then rested for 12 hours to set then covered, I don't know what im doing wrong! Have attached a photo.

Thanks so much!  

How thick is your fondant?  I'm no expert but my guess would be that your fondant might be a little too thick, and therefore heavy, so the weight of it is causing it to pool at the bottom.  Just a guess though.

Oh I didn't think of that, defiantly could be that! Thanks so much!

AOh, I thought you were figuring out how to get a taste tester. :)

:)

What's happening is the fondant is stretching. This is especially likely to happen where it's humid or on a rainy day. It can be a bit tricky if there's not going to be any trim depending on what method you use for that. If there's going to be trim, I find it can be helpful to let the cake sit and keep an eye out for stretching until it seems to have set and then add the trim.

And Satin Ice seems to be extra messy lately. Someone told me to try the buttercream flavor is easier to work with - not sure if it comes in 20 lb buckets.

I think it has a little to do with both its been very humid here the last couple of days and my fondant was to thick, I took all the fondant off my cakes and recovered with a thinner thickness and have been blasting the air con all morning to and i'm happy to say they havent formed a lip this time! Very happy thanks so much for the advice guys!

It looks very yummy. Great job.

nice job))