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5. BORROW KIDS' SCHOOL SUPPLIES.
One of the most useful tools to making pro-level cakes is A ruler. Once the cake's removed from the pan, holds a ruler up to the edge of the cake, marks where they're 1 3/4 inches tall, use  serrated knife to cut  cake in half.

6.  CAKE WILL BE  WOODEN.
“You need that support to keep the cake from collapsing,” Gampp says. Her rule of thumb? Place dowels for every 4 to 6 inches of height, and when you go to serve the cake, just remove them, layer by layer.

7. KNOW WHEN TO SUGARCOAT 
“It's the No. 1 question I'm always asked,” Gampp says. “Creating a character cake takes hours, and in reality, you're typically not decorating them and immediately eating them, so you need to use simple syrup to lock in moisture.” Gampp uses a graduated squeeze bottle to shower every layer.

8. EASE INTO FONDANT 
Fondant seems super-easy to use, but it can actually be a huge hassle: If the cake underneath is uneven, the fondant can look lumpy or get wrinkled like the craggy folds of an elephant's skin.  Gampp recommends putting a thin layer of frosting on the cake to fill out any bumps or holes, then letting it chill  before adding  fondant.

Finished!

These secrets for making fondant cakes that won't fail just make turn you into a cake master. Have you used these secrets for making cake yet?

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Article Source: Delish