I made a cake and by the time morning came, the fondant was bulging big time towards the bottom and middle. It was a 8 inch x 4 inch cake that had chocolate gnache filling. I put dirty iced it with buttercream frosting before I put the fondant on so I am not sure why it did that. Any advice or help?
Did you let the cake settle after you put the filling in? I put weight on top of mine and let them sit for a while before I crumb coat. That will help with the buldge.
Do you then refreeze it after it has settled and before your crumb quote?
I put it in the fridge while letting it settle. I fill in the evening, then buttercream and cover in fondant the next day. I also return it to the fridge after covering with fondant, esp. in the summer.
did u cover your cake in fondant while frozen or partially frozen? if so, that may be the problem.
Thank you sooooo much...this helps a ton! I am covering it with fondant before it fully thaws. I think that is my problem. Do you think I am making my fondant to thick and to heavy?
how thick are u applying it?
You never want to cover a cake that is cold. You can chill the BC coating for a few minutes but the cake itself needs to be room temp. This is because your cake will release air/gas as it comes to room temp and have nowhere to go with the fondant coating on it. The air/gas can escape a bc crumbcoat but not the fondant. I also watch my cake fairly closely the first two hours after I cover it in case any bubbles begin to form..you can pop and smooth them easily if you catch them when they start but if you catch them really early you don't have to smooth them, it will settle back into place.