Tips and Recipes

1.  I have only used marshmallow fondant before, I have never used the kind you buy at the store.  So all of these tips are what I have learned working with that type of fondant.  You can find the recipe HERE.  I have used my mixer to knead the fondant, but you have to be careful not to over tax your machine

2.  The easiest way to carve the cake into the shape you want is when it's frozen.  Freeze for a couple hours and then use a serrated knife to carve as close to the shape as you can.  It helps me to have a photo in front of me of what I am trying to carve.  Like a photo of a car if I want the cake to look like a car.

3.  Before covering cake with fondant, you need to have a layer of butter cream frosting spread 1/4-1/2 inch thick over the cake.  This is my favorite recipe so far (HERE).  After covering with frosting refrigerated for 30 minutes to an hour for frosting to firm up slightly.  

4.  Roll fondant out about 1/4-1/8 inch thick and smooth over cake.  You can use corn starch and your hands (or a fondant tool) to smooth.

5.  Once the fondant is on the cake, don't refrigerate or freeze it.

If you have any questions, I haven't covered, feel free to ask and hopefully I can help.