Faux Rolled Fondant
1) Put two 8" round cakes
together. Round off top edge by
trimming with serrated knife.
2) Crumb coat the cake and
freeze for about 5 minutes. This
hardens the icing and provides a firm surface for
the final
coat of icing which should be applied as smoothly
as
possible with a spatula.
3) Complete the contour look
by lightly brushing the
surface with a fan-tail brush dipped in hot
water.
NOTE: Fan-tail brushes are available at your local art supply store.