Covering a Cake With Fondant

if you put a piece of string over the widest point of the cake then cut the string where it meets the other side of the cake then roll out the fondant then measure t with the string so it is easier than taking your ruler out and then measure the side and top just a tip :)

can u use a ganche instead of the buttercream will it also stick for the fondant?

and can u make buttercrea by hand without th emixer?

where do you get the fondant?

great video verry instrutive lets have more of the same

yum now i wanna eat some cake lol

She was having a rough time with trying to smooth it out lol

Can anybody help me?!? So I am covering me cake with fondant but I do get this wrinkle where the cream layers are. I hate it cause me cake looks bad like that, it is nice and smooth on top but the sides just look horrible. Do I need to totally freeze me cake or should I roll my fondant thicker? Please help ......

If I understand correctly, you're getting that bump around the sides where the cream filling is bulging out? If so, just make sure you're piping a fat ring(using the biggest round tip) of buttercream around the edge of the cake and spreading the filling in the middle. Then you make sure your cake is chilled, so the buttercream is firm and it holds the filling in place and it doesn't bulge out the sides. (Basically you don't want your filling near the edges) Hope that helps!

You have to get the buttercream cold, enough to crust. It may also be that your buttercream is too soft, which might explain why the sides wrinkle. This can happen especially in warm weather. The buttercream should be strong enough to support the fondant. Fondant should be rolled to about 1/4 inch thickness or so, enough so that it will allow you to smooth it when you apply pressure, but light enough to be supported by the buttercream. Hope that helps.