Cake Deocrating Questions - Fondant, Tiers etc

[KatieRabbit]

Ganache is more spreadable- like a thick cream so if you have a steady hand and a flat palette knife it will be smooth or I would really go for the Orchard ready rolled. Ganache (it's melted choc and cream) you can get really dark and really shiny whereas I don't think the Orchard is shiny at all but depends what you are after. When using the rolled icing you have to make sure your cakes are really levelled on top (completely flat) and there are no air holes etc in the sides or top or the icing goes funny and bumpy. You need to putty up holes before you use ready to roll with small pieces of it (the icing).
Supporting the 3rd tier is just as, if not more, important than the 2nd so definately!

[Salad]

Thanks katie - I learnt about preparing the cake for the icing in my course. I am researching at the moment so thanks for your reply.

[NaeNae]

hey Salad,

I did a thread a little while ago (within the last month) asking about Fondant, Sarah H had some pretty great tips etc in that if you want to search the forums for it.

I am planing on going with a white choc ganache rather than the fondant because its something I am familiar with iykwim.

Nae x x

[Salad]

Thanks Nae I will check it out, Thanks heaps

[NaeNae]

Found it

http://forums.bellybelly.com.au/foru...0-fondant.html