Melting Fondant Over Ganache??

Decorating By wildwolves Updated 1 Feb 2010 , 12:54am by wildwolves

wildwolves Posted 1 Feb 2010 , 12:11am
post #1 of 2

I made a wonderful cherry blossom cake on the weekend, it was my favourite cake so far.. But i had problems after i finished the cake.. Its been really humid here is Australia this year and the fondant icing began to leak out from under the edge of the cake..

The fondant seemed fine on the outside but when we cut the cake it looks like it had melted underneath! Has anyone had this happen before? and what is the best way to stop this? I always use hard setting choc ganache to set up all my cakes and that was fine..

So i'm not quite sure why the fondant melted underneath icon_confused.gif Any suggestions would be great.. I have a wedding in a few weeks and it would terrible if it happened to the wedding cake!

1 reply
wildwolves Posted 1 Feb 2010 , 12:54am
post #2 of 2

I forgot to add that because it was melting underneath, the fondant was sliding down the cake a little and causing lumps - not the nice smooth finish I want.

I have attached a photo of the finished cake so you can see the lumps.

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