Maybe its all of the humidity around here lately, or maybe I'm losing my touch...
Every time I put fondant onto one of my cakes lately its like the cake is just crumbling underneath the weight of it... If I buttercream the same cake from the same batch it does perfectly well.
Does anyone else have this problem? Should I make my cake more dense? I'm thinking it might be too light... I have no idea.
Thanks in advance if anyone has any ideas.
I've never had this happen, but I would guess that you're right about maybe having to use a firmer cake. How thin are you rolling your fondant?
Is it a different cake recipe than you normally use?
Same recipe as always...
I'm quickly developing a cake complex
Soiunds to me like you may be rolling the fondant too thick. &/or maybe the cake is dry?
If you are using the WASC recipe that should hold up perfectly.