....and yes, fondant seems to have a mind of it's own to wrinkle fold and crack! I think it's choosing the right fondant for you, getting it the right thickness, and have an idea on how you are going to try to put it on before you do it. With this, I rolled the icing out, and covered from the front to the back, so the join could not be seen. I smoothed it over with my hands, and then used a smoothing tool until I was happy. I was lucky with this one as it went on the first time, but I have had to take it off, scrape the butter icing off, roll it up, and start again
OH WOWEE WOW WOW! Every single cake that I see from you is simply, ASTONISHING!!!! There made with so much that you can even see the love! Your really my favourite Cake maker, or baker, whatever you call it! xD You deserve it all and I hope you continue to keep making awesomeness such as yourself
Thankyou very much indeed....that's a lovely thing to say.... I can certainly agree that alot of love goes into them, especially ones that I make for the kids. I have an extra boost though now with the tremendous support and encouragement from people like you on dA. It certainly gives me that little bit more motivation to go that extra mile...
Perhaps there is some information on-line about courses or colleges local to you for the future? Or if you are still at school, maybe you can ask one of the teacher. Do you have people like career advisors, or cooking instructors?
I do it It sometimes takes longer than the cake. I rarely pre-plan, so the support rod is taken from a wooden coat hanger that had a plasic sleeve on it. I drilled into the cake board, and secured the rod.
I wouldn't have even thought about it until watching Ace of Cakes. I thought I'd experiment with the kids cakes. This one went perfectly, and was really steady, but I still need some practice constructing to get it more stable