Step 4: Icing
- Roll out your blue fondant to approx 1/2" thickness.
- Use the rolling pin to support the sheet of icing when lifting it up and placing on the top teir.
- This is the hard bit. Carefully smoothing the icing down the sides of the teirs with your hands. Rub/massage the icing and work your way down the cake so that you don't get air bubbles underneath the icing.
- Be careful not to tear the icing! if you do you can rub the rip seem line until the icing sticks back together, but it is awkward. If you get any air bubbles, stick a pin in them and rub the area so it flatens and stick to the buttercream undeath.
- Make sure the icing covers the entier cake. For this cake I also covered the inedible base in with the green icing, so that it looked like it was part of the cake. (Like grass)
***Im going to apologise now the woful icing of that cake, in the end it turned out well. But lord knows I could with more experience in the icing department.
Once its covered the cake is air tight and should not go stale (I used cream as one of the fillings remember so it's not going to last too long).