Fondant Was So Hard Bride Could Not Cut The Cake?
Decorating By CakeDiva101 Updated 16 Nov 2010 , 11:18pm by Navyempress
Ok, so, today one of my clients (not a cake client) ask me if I had seen on one of those judge type of TV shows ( like judge Judy but some other one) that this bride was suing the baker that made her wedding cake because the fondant covering the cake was so hard she could not cut it 
! I have never heard of this but I was wondering if any of you have. I'm not an expert on fondant by all means but I have fondant covered cakes sitting out for several days and they were just fine. So, is this possible? What could have happened?
I appreciate any info on this 
Ok, so, today one of my clients (not a cake client) ask me if I had seen on one of those judge type of TV shows ( like judge Judy but some other one) that this bride was suing the baker that made her wedding cake because the fondant covering the cake was so hard she could not cut it
! I have never heard of this but I was wondering if any of you have. I'm not an expert on fondant by all means but I have fondant covered cakes sitting out for several days and they were just fine. So, is this possible? What could have happened?I appreciate any info on this
Satin Ice can get quite hard, but it's still sliceable. I wonder if it was a chocolate fondant with too much chocolate and colder than room temp?
I do know that if someone tries cutting a fondant covered cake with a bread knife or a serated knife, it will just smoosh the cake and not make a clean cut. I'm not sure of the proper name of the knife.. but a sharp, non-serated knife has to be used. If for some reason, someone used royal icing under fondant, maybe that would make it too hard to cut though.
I did search the web but all I found was a couple last September who sod the baker because they got a plastic/fake cake instead of the real one. I will keep looking 
It doesn't get hard, but can be kinda tough, and if the cake is really soft and the knife isn't really sharp, it will be a smooshed mess! If they tried using the decorative cake knife & server, it would be a disaster!
I use Satin Ice and it gets super hard. In fact, I am going to start using another brand because of it. My last cake was so hard it was very difficult to cut (Thank goodness it was for family and I was the one cutting it!). Not sure what to switch to, but I am definately going to make the switch.
I use and it gets super hard. In fact, I am going to start using another brand because of it. My last cake was so hard it was very difficult to cut (Thank goodness it was for family and I was the one cutting it!). Not sure what to switch to, but I am definately going to make the switch.
Try Fondx or Fondarific. I use MMF now because it is very inexpensive and easy to make; I can make small or large batches, color and flavor it easily without having to knead (stir it into the melted mm's).
I agree with the knife thing. When I made my 50th birthday cake, I was having a TERRIBLE time cutting it. My impression was "the fondant is too hard". It wasn't rock-solid hard but it was hard to cut. A quick "HELP!" thread on CC and I learned I used the wrong knife. cutting the leftover fondant covered cake with a straight-edge knife ... oh man WHAT a difference! Like slicing warm butter!! and the piece of cake looked beautiful, too!
I agree with the knife thing. When I made my 50th birthday cake, I was having a TERRIBLE time cutting it. My impression was "the fondant is too hard". It wasn't rock-solid hard but it was hard to cut. A quick "HELP!" thread on CC and I learned I used the wrong knife. cutting the leftover fondant covered cake with a straight-edge knife ... oh man WHAT a difference! Like slicing warm butter!! and the piece of cake looked beautiful, too!
Hey Indydebi,
Do you have a photo of your favorite fondant knife? It might save someone fondant cutting heartache.
Debbie B.
That's the one I remember. From looking at the pillar type that was used, I would say they were trying to cut into a cake plate...a plate the same size as the surface of the bottom tier...possibly for an uninterrupted look...that would be my guess anyway.
It would seem that they are British from the accent. And by the aged look of the building/clothes etc, I would say it is an old fashioned cake. Therefore I would say it is fruitcake covered in either sugarpaste or royal icing. Iced fruitcakes can be left out for a long time so I'd say it is a combination of those factors.
I agree with LisaPeps.
First thing that came to my mind was it looks like a wedding from about 20yrs+ ago and alot of the cakes were decorated in Royal Icing
I personally hated those cakes and dont know how anyone could eat them without breaking a few teeth!
Royal icing on sugar cookies , on cakes 
I use and it gets super hard. In fact, I am going to start using another brand because of it. My last cake was so hard it was very difficult to cut (Thank goodness it was for family and I was the one cutting it!). Not sure what to switch to, but I am definately going to make the switch.
Fondarific! It is amazing fondant and tastes amazing too! Love the buttercream flavor!
What date on Swift justice did this happen? Can't seem to find it on their website of past cases.
Got to be royal icing still popular with people over here in uk I still get asked for the hard icing
I agree with LisaPeps.
First thing that came to my mind was it looks like a wedding from about 20yrs+ ago and alot of the cakes were decorated in Royal Icing
I personally hated those cakes and dont know how anyone could eat them without breaking a few teeth!
Royal icing on sugar cookies
, on cakes
Yeah, ditto. The cake in the video is covered with royal icing which can get hard as a brick.
The cake on YouTube it is not the cake in question. This case appeared on a very recent episode of Swift Justice with Nancy Grace. I still can't find it. I will keep looking .
here's my similar story, but was just funny mistake.
my hubby and i had been married a year and we pulled out the top tier of our wedding cake from the freezer to eat on our anniversary. we let it thaw to room temp. i went to cut the cake and the knife stuck right away. i thought jeez, how can this thing still be frozen? it was covered in plain buttercream. i braced myself and pushed hard. it was a sharp, thin knife and shouldn't have had a problem. turns out i put the knife right on top of the wooden dowel in the center of the cake. i sliced clean through the dowel! cake was just fine, tasted great.
That's the one I remember. From looking at the pillar type that was used, I would say they were trying to cut into a cake plate...a plate the same size as the surface of the bottom tier...possibly for an uninterrupted look...that would be my guess anyway.
That was my first thought as well. Those are not push-in pillars so they have to be sitting on something.
Quote by @%username% on %date%
%body%