Help - My Icing Shows Through My Fondant
Decorating By bbcakescreations Updated 22 Jul 2010 , 5:57pm by mamawrobin
Hello bakers,
Please help..whenever I place fondant on my cakes little icing ridges come through, why is this happening and how can I get it to stop?
I used a crusting buttercream and before this the cake looked fantastic..put the blue fondant on and whamo.
Help please!
It looks like you're not letting your cakes settle. Here you go: http://cakecentral.com/cake-decorating-ftopict-633571-newest.html+trick
Wow leah_S, you really do deserve those 5 stars..thanks for the quick reply...I didn't even have a chance to move my Q to the approprate section on the site 
I'm off to rumage around for a ceramic tile...one last question, what is a BC dam?
I'm off to rumage around for a ceramic tile...one last question, what is a BC dam?
To make my bc dam..I add powdered sugar to some of my buttercream until I can roll it in my hands. I actully roll it in my hands to make my dam. That way I'm sure that none of my fillings escape 
LOL! No no, not BC, the dam..I read that in the answers to your post, someone was using a BC dam.
Also, I let my cake settle in the fridge for 24 hours last time and the ridge still formed.
Here I the steps I went through: baked cake on Wednesday put in fridge overnight
Levelled and crumbcoated on Thursday...2 hours later added crusting buttercream all over.
Friday, covered in Fondant and decorate...
Am I doing this wrong? I have a day job so only have the evenings to work with.
thanks again
LOL! No no, not BC, the dam..I read that in the answers to your post, someone was using a BC dam.
Also, I let my cake settle in the fridge for 24 hours last time and the ridge still formed.
Here I the steps I went through: baked cake on Wednesday put in fridge overnight
Levelled and crumbcoated on Thursday...2 hours later added crusting buttercream all over.
Friday, covered in Fondant and decorate...
Am I doing this wrong? I have a day job so only have the evenings to work with.
thanks again
I agree with Leah_s...no refrigeration. once I bake, level and fill my cake I wrap in plastic wrap and put the weight on top. I allow it to rest for a few hours....before crumbcoating. Once this is done you can ice and cover with fondant whenever. You want your filling to settle before crumbcoating (I do anyway) so that if you need to remove any excess filling you can do so w/o disturbing your icing.
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