- Use about 2/3 - 3/4 of the bag of powdered sugar. It will make your fondant stickier, but alot easier to work with in the end.
- If the fondant is really hard to roll out, put it in the microwave for a 15 seconds at a time until it is easier to work with again. Sadly I figured this out after doing 2 of the layers.
- Patience, Patience, Patience!
- Invest in a good roller that is long and skinny and has no handles. You will not get the lines that come from the rollers ends as badly.
- Get a fondant smoother. It is like a plastic trowel (you know those things that concrete people use to smooth out the concrete), but it is made for fondant. I found mine at walmart for 5 dollars or so.
For the actual icing (the dots and the shells) I used royal icing and tips 18 (for the shells) and 4 (for the dots). The last wedding cake we did dots all the around the bottoms of the cakes, but this time I decided on the shells because I had some pretty big flaws at the bottom to cover up. It definately helped. The dots are for something a little different and to try and hide more flaws.
The royal icing recipe that I used is
mix 1/2 c crisco (the white kind), 1 drop of butter flavoring, 1 tsp vanilla (I used clear)
Then add 1 lb powdered sugar and 1/4 c water until it is the consistency is like whipping cream
I also found this great website with lots of great tips for decorating any cakes, find it here. She also has a different recipe for the marshmallow fondant.
I love doing the marshmallow fondant, it is cheap, tastes really great, and it is easy to work with. We are setting up for the wedding tonight so I will get pictures of the cake with the flowers on it for you later. I am just so excited that it turned out better than the last ones! Wahoo!