I Guess You Learn From Your Mistakes...

Decorating By SoonerGirl1968 Updated 3 Apr 2010 , 1:20am by SoonerGirl1968

SoonerGirl1968 Posted 16 Mar 2010 , 5:43pm
post #1 of 11

I was making my first wedding cake last week and decided to do a Pastry Pride based filling for the WASC cake. It tasted great. Everything was wonderful until I covered the cakes in fondant. Apparently, you can't use Pastry Pride/whipped topping fillings in cakes covered in fondant. I went to airbrush the flowers (you can see the cake in my photo I uploaded earlier today) and they had HUGE air bubbles - I mean BIG deformities under the fondant. I guess when I was smoothing the fondant, the air from the whipped filling smooshed out and couldn't escape so it bubbled. I had to poke little holes in the fondant and "burp" it like a waterbed. Fortunately, I was doing brush embroidery so I could cover the holes with icing. However, after removing the air the fondant looked like it had cellulite! Oh well... live and learn icon_smile.gif

10 replies
cylstrial Posted 16 Mar 2010 , 6:06pm
post #2 of 11

Oh no - I'm so sorry that you had to learn that the hard way. Every once in a while someone will start a post about this same subject. I just wish that you had been able to read one of them before that happened to you.

Bettycrockermommy Posted 16 Mar 2010 , 6:18pm
post #3 of 11

SoonerGirl1968,
I just went and looked at your cake, and I can't tell that you had any trouble at all! That is one gorgeous cake!

SoonerGirl1968 Posted 16 Mar 2010 , 6:18pm
post #4 of 11

You know, it's funny because I thought I had read all there was to read about Rich's Bettercreme, Frostin' Pride and Pastry Pride and was so excited to try it out. I somehow managed to miss the part about NOT using it with fondant. Fortunately, it all worked out ok. However, I did have to laugh when I arrived in Santa Fe and unloaded the cakes, I realized the little 6" had blown his top I guess from the altitude change. No harm since it was covered with flowers. Next time I will know... NO WHIPPED FILLINGS!! icon_smile.gif

SoonerGirl1968 Posted 16 Mar 2010 , 6:19pm
post #5 of 11

Thanks BettyCrockerMommy!! I guess it all worked out pretty well icon_smile.gif

tab_stout Posted 16 Mar 2010 , 6:21pm
post #6 of 11

I looked at the picture and you can't even tell you had any problems! It looks absolutely amazing!! I saved it to my favorites. icon_smile.gif

BlakesCakes Posted 17 Mar 2010 , 3:36am
post #7 of 11
Quote:
Originally Posted by SoonerGirl1968

You know, it's funny because I thought I had read all there was to read about Rich's Bettercreme, Frostin' Pride and Pastry Pride and was so excited to try it out. I somehow managed to miss the part about NOT using it with fondant. Fortunately, it all worked out ok. However, I did have to laugh when I arrived in Santa Fe and unloaded the cakes, I realized the little 6" had blown his top I guess from the altitude change. No harm since it was covered with flowers. Next time I will know... NO WHIPPED FILLINGS!! icon_smile.gif




Sorry, but I use Bettercreme based filling in nearly every single cake I make. I mix instant pudding mix made into a thick paste with hot water into Bettercreme beaten to soft peaks. It creates a lovely mousse texture.

I always use a BUTTERCREAM dam and then put in the filling. I have NEVER had an issue with bubbles forming under buttercream or fondant.

I don't think that whipped fillings are a problem in fondant covered cakes, at all. Use of a proper buttercream or ganache dam should mitigate any problems.


Rae

SoonerGirl1968 Posted 2 Apr 2010 , 10:59pm
post #8 of 11

Thanks for your response, Rae. I'm sorry I didn't see it earlier. Very interesting and good information to have. I just love the whipped fillings and was really disappointed when I had the "bubble incident". I'm going to have to try it again with the BC dam. Thanks so much!!

Cascades Posted 2 Apr 2010 , 11:07pm
post #9 of 11

I too make all my fillings with a pastry pride mousse . I have never had any problems with my fondant. Just be sure to have the buttercream dam.

LeckieAnne Posted 2 Apr 2010 , 11:21pm
post #10 of 11

I also use bettercreme "mousse" in cakes all the time and have never had that problem. But, I too make a dam of either royal or stiff buttercream. No idea if that's why I don't have the issue or not.

SoonerGirl1968 Posted 3 Apr 2010 , 1:20am
post #11 of 11

It was the only time I had ever experienced bubbles under the fondant like that AND the only time I used a mousse type filling so I just assumed the two were tied together. (Not that I have a LOT of experience... LOL) I'm sure it was because I didn't build a dam first. Although, apparently others have had the same issue. Will definitely remember the dam for next time. It's so nice to have a place to come and ask these questions. Thank you CC!!

Quote by @%username% on %date%

%body%