Hi! I'm Sam and this is my first time posting of this site. I actually just found it earlier this week and am enjoying it so far. I'm fairly new to decorating cakes but have started to really get into it lately.
I had a request last week for a sheet cake for my husband's office. I had never used poured foundant so decided that now was as good of time as any to try it. Everything seemed to be going just fine and then mid pouring the foundant - something happen. All of a sudden it was lumpy and when it dried it looked really bad. I wish now I would have taken a picture of it. But it just looked like a big lumpy mess! What went wrong?
Can anyone offer suggestions on what went wrong?
What kinda of fondant were you using? Perhaps it was too runny. I've never seen poured fondant on a sheet cake? I've found the process of rolling fondant and covering a cake is much easier for me =]
Sounds like maybe you got it too hot? Perhaps it was too thin and the lumps were the cake showing through?
It sounds like a temperature issue. Poured fondant shouldn't be heated higher than 92 degrees and it's easy to do because that's not very hot. You have to keep an instant read thermometer in it. But the real question is, why were you using poured fondant on a sheet cake?
Poured fondant is more for petite fours.
poured fondan on cakes used be pretty big thing aorund here. my first son's christening cake was a hexagon with poured fondanat and gorgeous piped flowers ( from a bakery). it was beutiful, then and now. You have reminded me that I would like to try that one day.
sounds like it was overheated and started to seize maybe.