Mini Cake Mess

Decorating By wc Updated 7 Sep 2010 , 11:13pm by hsmomma

wc Posted 1 Aug 2010 , 6:06pm
post #1 of 12

I made 110 fondant covered mini cakes this weekend. When I finished them, they looked great. In the morning many of them had droopy, buckled fondant. I would love to know what I did wrong. The cakes were partially frozen when I covered them. I cut circles of fondant and lightly frosted the underside with buttercream before applying to the cakes. Does anyone have an idea of what went wrong?

11 replies
Kiddiekakes Posted 1 Aug 2010 , 8:40pm
post #2 of 12

It looks like the fondant was too soft and the weight of each fondant piece pulled down on the sides of the mini making it look droopy.The condensation from the cake thawing may have caused the fondant to droop also.

wc Posted 1 Aug 2010 , 10:54pm
post #3 of 12

wouldn't it be really difficult to cover mini cakes if they weren't semi frozen?

Kiddiekakes Posted 2 Aug 2010 , 2:22am
post #4 of 12

I never cover my cakes frozen..Refridgerated yes...but not frozen...Everyone has their own preference.Mini's are hard to do anyways..Very tedious!

DianeLM Posted 2 Aug 2010 , 2:46pm
post #5 of 12

Looks like the weight of the fondant squished the cake. Perhaps the cakes needed more settling time or even a little bit of weight applied while settling to compress them. The type of cake used may have been too delicate and airy to support fondant. Just a few possibilities.

wc Posted 2 Aug 2010 , 3:06pm
post #6 of 12

I think you are absolutely right. I did not allow any time for them to settle. Thanks.

latin5 Posted 6 Aug 2010 , 11:27pm
post #7 of 12

what do you mean by letting them settle?

latin5 Posted 6 Aug 2010 , 11:28pm
post #8 of 12

what do you mean by letting them settle?

cakekahuna Posted 7 Aug 2010 , 6:47pm
post #9 of 12

Next time, you might want to try this:

1. Do not cover cakes in rolled fondant while still frozen. Doing so will cause the condensation from the thawing cake to make the fondant droop and cause bubbling on the cake.
2. If you freeze the cakes, thaw them in the refrigerator first before applying rolled fondant.
3. Use a generous amount of buttercream to crumbcoat.

wc Posted 7 Aug 2010 , 6:52pm
post #10 of 12

Thanks, will definitely keep those tips in mind next time.

Moondance Posted 7 Sep 2010 , 8:47pm
post #11 of 12

better still, use ganache as a crumb coat

hsmomma Posted 7 Sep 2010 , 11:13pm
post #12 of 12

I definitely think the condensation played a major part. Cute though!!

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