I made a Hershey Bar cake for a friend. I leveled the cake after baking. Base coated with buttercream, leveled and smoothed. Then layed on the fondant. My corners sunk . This is only my 4th fondant covered cake. What did I do wrong? I also would have liked to have added a satin finish to make the chocolate look more real, but don't know what to use that won't make it to shiney.
Hershey Bar Cake
I am no expert but could the fondant be too heavy for the cake between the buttercream, fondant strips and then fondant layer?
Was it a sturdy type of cake recipe or more spongy?
Still, looks very good and very very yummy
It was a mix with added eggs and buttermilk that comes out pretty strong. I think that you are correct about the weight! I guess it pushed the buttercream out from under the fondant layers. I was tryiing to use the buttercream base to get the added depth between the rectangles. I need to try something different next time I need crisp corners. Maybe I should skip the buttercream and just build the depth with fondant. Thanks
Try rolling the fondant a bit thinner
Will it still stand up to being molded around the design? I'm guessing that thinning means it will be lighter in weight! Thanks for helping! I want to be able to do crisp edges on some cakes.
Usually fondant is rolled 1/4" thick....which is the thickness of the average cake board.
If that is still causing the cake to pull down at the corner try rolling it a bit thinner. Then if you still are having trouble it probably is the cake
Thank you kakeladi and bamba. I'm pretty new to doing cakes but have been doing chocolate for 30 years! I found this site 5 years ago and just droooooled! So I started to try out cakes the last year and a half. So many ideas to try, it's overwhelming and no one I have done cakes for wants a traditional easy cake!
To make mine shinny I put some crisco on my hands and gently rub the finished cake. I do that mostly for purses or cars, but now I can do it for choc. too. Thanks,