Ok I love to watch challange on Food Network. I decided for my daughters birthday that i would bake her a cake and cover it in rolled fondant and make it a spongebob cake. It turned out great but i found there was a problem. I couldnt smooth the fondant really good because the cake was "flimsy" i felt if i had pushed too hard it would crumble under the pressure. I need to know how to fix that problem. The cakes on Challange can be picked up and moved all around but my cake couldnt be. How do i make a cake that can be messed with without falling apart? Is the difference cake flour, or technique?
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11/5/07 at 4:38pm