Kristin - from Sonoma, CA
When we demonstrate covering cakes with fondant, the cakes are crumb coated with buttercream icing. This layer of icing helps the fondant adhere to the cake and smoothes out bumps in the cake surface. Some people coat their cake in an apricot glaze in place of the buttercream. You melt apricot preserves, strain it, then brush over the surface of the cake. Allow the surface to get tacky before placing the fondant on the cake.