Since a well-prepared cake is the literal foundation of a good rolled fondant icing (or any icing for that matter), it occurred to me that it would be a good idea to back up and demonstrate how to put together a basic layer cake. One of the most common misconceptions about rolled fondant is that it masks imperfections in a cake. Nothing could be further from the truth. Though it might be 1/4 in thick, a sheet of rolled fondant will only be as smooth and even as the cake that’s under it. In fact because rolled fondant is so smooth, it will actually accentuate any imperfections that lie beneath its surface. Thus you need to take great care to insure that your cake is as shapely in the inside as you want it to be on the outside.