Trim Away Troubles

• Start by trying to achieve a perfect, smooth coconut cake. Layer the cake so that it's perfectly centered, and then use a sharp knife to trim the edges so that they line up neatly. Cut off any cake edges that stick out, and even out the top. This is easier to do when the cake isn't straight out of the oven or freshly filled; many professional bakers freeze cake layers and then defrost, fill and decorate. For the best outcome, let your cake sit at least a few hours after baking before filling so that it can set up properly.

The Importance of Icing

• Layers can make the difference between a perfectly smooth fondant-covered coconut cake and a bumpy and imperfect surface, so frost the cake prior to covering it with fondant. Choose a frosting that is smooth and lightly colored for best results, such as a simple buttercream. If the coconut flavor is important, add a few drops of flavoring but skip shredded coconut. Crumb ice the cake first, lightly applying frosting across the top surface and sides, and then proceed to cover the entire cake with a healthy layer of frosting. Crumbs will show through the fondant, so ice the cake carefully to avoid visible crumbs or strips of coconut.

The Fondant Flip and Tuck

• Fondant shows everything and is difficult to get perfect, but rolled fondant produces somewhat thicker results than the thinner poured fondant preferred for pastries or the soft and sweet marshmallow fondant. Even so, be diligent when working with it. Be sure no crumbs are on your rolling surface, hands or utensils before starting. Use rows of wax paper or a large silicon mat on a hard, flat surface. Prepare the paper or mat and rolling pin by greasing both with a layer of butter or shortening, and then roll the fondant out evenly. If the cake is round or flower shaped, roll a large circle. If it's square, shoot for a fondant square. The fondant should be as close to 1/8 inch as possible. Once you are happy with the thickness and shape, carefully pick up the mat or paper and flip it over onto the cake. Peel the edges of the mat or paper carefully away, leaving the smooth fondant surface showing on the cake. Carefully tuck the edges all the way around and trim off excess with a knife.

Final Tips and Tricks

• Once the fondant is flipped onto the cake, the buttercream helps it stick and gives you a forgiving surface to work with. The frosting is still moldable and smoothable underneath the fondant, so use a flat tool to smooth away and bumps and wrinkles all the way around the cake. Work fairly quickly, because once the fondant dries out it cracks if you try to manipulate it. Extra butter or shortening on your fingers or flattening tool helps to smooth and prevent cracking while you work.