Fondant Help Needed!

Decorating By miraclelad09 Updated 20 Oct 2010 , 5:47pm by threetiercake

miraclelad09 Posted 18 Oct 2010 , 6:01am
post #1 of 9

Hey all, I have started making sponge cakes and using fondant icing however about 20 mins after I ice the cakes the icing start to sweat and go stickey.

Anybody have any ideas why this could be? I put a layer of buttercream between the sponge and fondant should I leave this to dry? or take it out? Is the room I'm putting the cake in to hot? any help would be great.

Thanks

8 replies
sweettreat101 Posted 18 Oct 2010 , 6:04am
post #2 of 9

Are the cakes frozen or being kept in the fridge? If frozen then they could still be partially frozen causing condensation on the frosting. Same thing with the fridge. I don't refrigerate until my cakes are completely decorated.

miraclelad09 Posted 18 Oct 2010 , 8:29pm
post #3 of 9

No all the cakes are kept at room temp

CWR41 Posted 18 Oct 2010 , 8:39pm
post #4 of 9
Quote:
Originally Posted by miraclelad09

I put a layer of buttercream between the sponge and fondant should I leave this to dry? or take it out?




Take it out of what? Do you mean leave the layer of buttercream off?

yummy_in_my_tummy Posted 18 Oct 2010 , 8:47pm
post #5 of 9

Depending on where you live, a fondant cake that has been in the fridge may sweat. It's usually warm where I live, so taking a fondant cake from the cool fridge to the warm air causes it to sweat, and condensation forms on the outside of the cake, making it shiny. This will happen if your cake is cool before you cover it in fondant as well.

The condensation will eventually evaporate, but it takes a few hours. I don't put my fondant cakes in the fridge anymore UNLESS they have perishable fillings.

I was told that you can sometimes prevent sweating by placing your cake in a box, and then place the box in a trash bag, closing it tight. When you take it from the fridge, let the cake come to room temp before taking it out of the bag and box. That might prevent the sweating, but I haven't tried it yet, so I can't guarantee it! icon_smile.gif

miraclelad09 Posted 19 Oct 2010 , 2:54pm
post #6 of 9
Quote:
Originally Posted by CWR41

Quote:
Originally Posted by miraclelad09

I put a layer of buttercream between the sponge and fondant should I leave this to dry? or take it out?



Take it out of what? Do you mean leave the layer of buttercream off?




Sorry I ment having no buttercream at all so you just put the fondant onto the cake

CWR41 Posted 19 Oct 2010 , 4:02pm
post #7 of 9
Quote:
Originally Posted by miraclelad09

Sorry I ment having no buttercream at all so you just put the fondant onto the cake




I've never tried it and don't recommend it... I'd think you need the BC so the fondant has something to stick to and also help prevent it from getting air bubbles underneath or lifting away from the cake.

I don't know if your room is too hot, but keep in mind that BC typically breaks down and can start to melt around 80-85 degrees.

Emmar308 Posted 19 Oct 2010 , 4:24pm
post #8 of 9

How long after baking the cakes are you decorating them? I usually leave them overnight to cool completely and settle.

threetiercake Posted 20 Oct 2010 , 5:47pm
post #9 of 9

I also would give the buttercream time to stiffen and settle before applying the fondant, otherwise the fondant may start to slide.

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