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?

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.

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

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!

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.

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

what do you mean by letting them settle?

what do you mean by letting them settle?

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.

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

better still, use ganache as a crumb coat

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