I'm new to this forum and was hoping I could get some help here. I've been making wedding cakes for awhile now, but only with bc.Trying to upgrade to rolled fondant but having some frustrating problems.I bought a ready-to-roll fondant that is fine. However, the tiers I have practiced on all show bulges, or 'tread' lines on the sides of the fondant where the fillings are. I'm wondering if the fillings are too thick or soft (about 1/4") or if I spread the fillings too close to the edge, where I do circle the layers with a bc rim. And should the cake board the cake tier sets on be trimmed down to be inside the diameter of the cake? Thanks for any advice.
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4/13/04 at 11:08pm