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1. 

   ******
   Posts: 46
   

   Some how I knew my slot machine cake would end up in the disaster section... hahaha~

   I haven't done much fondant cakes before so I'm not sure where it went wrong...
   I chilled my cake in the fridge for 1 night before covering it with fondant (so that the buttercream won't be all sticky) - the 1st time I did it, I rolled my fondant to approx. 1/4" thick but the fondant was really heavy, as soon as I put it on the cake, it start tearing off & cracking.
   Then I tried it again by rolling the fondant to 1/8" thick, this time the fondant went on the cake fine but as I was smoothing it out (almost at the bottom of the cake) - the fondant seems really wet and started cracking & melting :(

   What am I doing wrong? was 1/8" too thin for covering cakes?
   Or was it because my cake was refridgerated? If yes - do all fondant cake have to be covered with a room temperature cake? I find it really messy to work with as the buttercream stick to the fondant and therefore, the fondant cannot be reapplied if something goes wrong...

   Any idea what happened?

   Posted Feb 23 2012 2:39 am #
2. 

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   Posts: 3399
   

   Hi--I'm sorry that this happened! This is the practice run,…
   
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   Posted Feb 23 2012 3:21 am #
3. 

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   Posts: 46
   

   Hehehe - no, I skipped the practice run cuz I…
   
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   Posted Feb 23 2012 6:18 pm #
4. 

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   Posts: 148
   

   sophiescupcake, the cake is so cute. Looks great to me!

   …
   
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   Posted Feb 24 2012 12:45 am #
5. 

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   Posts: 3399
   

   Oh my goodness--that is ADORABLE!! I love it! ---Yes, you are…
   
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   Posted Feb 24 2012 3:09 am #
6. 

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   Posts: 46
   

   Thanks Stephanie & Melissa~ Another great thing about making cakes is…
   
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   Posted Feb 24 2012 6:23 am #
7. 

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   Posts: 46
   

   Hi!

   It's me again~ (I'm having lots of questions today...)

   I've finally had…
   
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   Posted Apr 15 2012 6:30 am #
8. 

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   Posts: 3399
   

   Hi Sophiescakes, I'm so sorry that you are having issues! …
   
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   Posted Apr 15 2012 5:36 pm #