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Step 18:
Use a sharp craft blade or knife to remove the excess fondant from the top of the cake. This is much easier if the top of the cake has been left to harden( refer to step 7 above). Make sure the blade is directly in line with the top of the cake. If you cut the excess fondant off at an angle you won’ t get a nice sharp edge to your cake.
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Step 17:
In a circular motion, use the heat from the palm of your hand to massage the fondant. This will blend the seam at the back. The great thing about Renshaw Extra is it is beautifully elastic and soft, so most often the seam will be invisible.
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Step 19:
It’ s time to prepare for the top tier. You can make your own template using baking paper. I have printed a dot pattern on the computer. The top tier in this tutorial is 5” round x 6” high.
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Step 20:
Join the pattern so that it is long enough and wide enough to wrap around your cake.
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