How can I insure that my teired cake, covered in fondant, will be clean and not sag. (you know, when you can see all the layer pushing on each other and causing a rippling affect?)
Make sure the cakes are dense and able to withstand some pressure. Some suggest adding pound cake to the recipe.
My cakes have turned out fine without it, I just make sure that I tamp the cake really good to get the air bubbles out. If you want, when it comes out of the oven you can push down on it slightly to compact it's fluffiness a little.
You really shouldn't have a problem though unless you are adding heavier top elements such as more tiers to the cake. In that case you need to be using dowels. The dowels are driven into the lower cake and are just even with the surface. When you place the upper tier onto it, the cardboard rests on the dowels and supports the cake.
Be sure to allow time for the cake to settle. Those 'ripples' are caused by the cake settling after being covered with fondant.
I love to refrigerate my cakes between each step...filling/crumb coat....icing....then nice and cold before doing fondant...then storing the finished product cold as well.
I get problems with air bubbles in my fondant sometimes but never sagging.
Kitagrl - Do you ever have problems with the fondant not sticking to the cold buttercream?
I've put mine in the fridge before adding fondant (both buttercream and ganache) and find that the fondant doesn't adhere well until it warms a little... usually from running my hands over it when smoothing.
How does your's do or are there any little tricks you do with a cold cake to get it to stick good? I guess I should first ask, do you ever have that problem?
When I use a non crusting bc it sticks great...when using a crusting buttercream, you can mist the buttercream iced cake with just a bit of water from a misting spray bottle and that works great.
You can also try using ganache as it forms a really nice shell. Since then, I never had bulges.
Ganache does work really well but most customers don't order ganache. haha.
I've used it a couple times under fondant, though, and really like it.
I use ganache as well under my fondant and I dont have to worry about any bulges or lumps. I am very pleased with how well it works.
wow! great advice! thank you for all the input friends you've helped e tremendously. God bless
Adding an extra egg will also produce a more dense cake.
I've been using Sugarshack's recipe with pudding it's nice and dense and taste wonderful.