jaimalina5277 Posted 24 Jan 2011 , 6:09am
post #1 of

I dirty ice my cake, refrigerate it and then cover it with fondant and it doesn't look perfectly smooth to me...what am I doing wrong???

Usually I can cover up the flaws but I don't understand why it happens?
Any suggestions would be great! Thank you.

53 replies
Sorelle Posted 24 Jan 2011 , 6:17am
post #2 of

Can you post a pic? That would give us a better idea of whats going on. It could be a couple different things. are they air bubbles, sugar lumps from homemade fondant, wrinkles etc....

cathyscakes Posted 24 Jan 2011 , 6:33am
post #3 of

I try to make sure the cake is perfect before I put a normal layer of buttercream on the cake. I trim the side to make sure the cakes line up, and have no lumps and bumps before I put on the fondant. Not sure what you are having trouble with, it could be alot of things.

labrat Posted 24 Jan 2011 , 12:03pm
post #4 of

The layer of fondant will often highlight bumps and ridges in the icing under it - it is very important to have a smooth cake before covering.

artscallion Posted 24 Jan 2011 , 12:59pm
post #5 of

are you only doing a crumb coat under the fondant? I usually do a crumb coat, then a regular coat of icing over that before I apply the fondant. As someone said, fondant will form to the shape of whatever's under it. So if your cake is lumpy under the fondant, the fondant will be lumpy. That's why the icing layer over the crumb coat. It gives you something to smooth to the perfection you want to show through your fondant.

Ladyfish74 Posted 24 Jan 2011 , 1:42pm
post #6 of

Use a very, very firm buttercream or white chocolate ganache under the fondant. If you are using a crumb coat only, you will not have a smooth finish.
It also depends on the fondant you use. Did you switch brands recently?

Rosie2 Posted 24 Jan 2011 , 8:49pm
post #7 of
Quote:
Originally Posted by Ladyfish74

white chocolate ganache under the fondant.


Agree!!! my cakes weren't smooth until I switched to ganache. I know is quite expensive but it makes a big difference thumbs_up.gif

jaimalina5277 Posted 29 Jan 2011 , 5:28am
post #8 of
Quote:
Originally Posted by Sorelle

Can you post a pic? That would give us a better idea of whats going on. It could be a couple different things. are they air bubbles, sugar lumps from homemade fondant, wrinkles etc....




Here is a photo of a the wonder mold cake I was testing out. After I added the body and decorated it you can't see all the flaws that much but to me all I see is bumps underneath. Before I put the fondant on it looks smooth to me, I guess what other people are saying is I shld put another coat on to smooth it out. It is not homemade fondant, its wiltons. I havent even tried making my own fondant yet, I heard that can get pretty sticky. icon_smile.gif

jaimalina5277 Posted 29 Jan 2011 , 5:31am
post #9 of
Quote:
Originally Posted by cathyscakes

I try to make sure the cake is perfect before I put a normal layer of buttercream on the cake. I trim the side to make sure the cakes line up, and have no lumps and bumps before I put on the fondant. Not sure what you are having trouble with, it could be alot of things.




When I look at my cake the sides look smooth and then i put a thin layer of icing and refrigerate it, then I cover it with fondant and it doesn't look smooth underneath. I don't know either? lol

jaimalina5277 Posted 29 Jan 2011 , 5:33am
Quote:
Originally Posted by labrat

The layer of fondant will often highlight bumps and ridges in the icing under it - it is very important to have a smooth cake before covering.




Is your layer of icing underneath the fondant thin, because I have heard that it should be thin otherwise it will ooze out the bottom when your covering it with fondant and it will get messy, maybe my layer is to thin?

jaimalina5277 Posted 29 Jan 2011 , 5:35am
Quote:
Originally Posted by artscallion

are you only doing a crumb coat under the fondant? I usually do a crumb coat, then a regular coat of icing over that before I apply the fondant. As someone said, fondant will form to the shape of whatever's under it. So if your cake is lumpy under the fondant, the fondant will be lumpy. That's why the icing layer over the crumb coat. It gives you something to smooth to the perfection you want to show through your fondant.




I am going to try adding another layer, I wasn't doing that because I was afraid of it coming out from underneath the fondant. Do you refrigerate it again after you do another coat of icing?

jaimalina5277 Posted 29 Jan 2011 , 5:37am
Quote:
Originally Posted by Ladyfish74

Use a very, very firm buttercream or white chocolate ganache under the fondant. If you are using a crumb coat only, you will not have a smooth finish.
It also depends on the fondant you use. Did you switch brands recently?




If I use a firm buttercream isn't that going to rip apart my cake when I apply it on, I thought supposed to be smooth as I put it on? I have never heard of the white chocolate ganache idea...that sounds yummy! How do you do that? Thanks for all your suggestions! I love this site, its a great place to learn and get ideas from.
No I haven't switch brands of fondant, I have used satin ice and wiltons brand.

jaimalina5277 Posted 29 Jan 2011 , 5:39am
Quote:
Originally Posted by Rosie2

Quote:
Originally Posted by Ladyfish74

white chocolate ganache under the fondant.

Agree!!! my cakes weren't smooth until I switched to ganache. I know is quite expensive but it makes a big difference thumbs_up.gif




I am really excited to try the ganache...is it hard to do?

jaimalina5277 Posted 29 Jan 2011 , 5:40am
Quote:
Originally Posted by jaimalina5277

I dirty ice my cake, refrigerate it and then cover it with fondant and it doesn't look perfectly smooth to me...what am I doing wrong???

Usually I can cover up the flaws but I don't understand why it happens?
Any suggestions would be great! Thank you.




I tried posting the photo but I am having a lil difficulty attaching it, I am not sure why. :/

sweetooth0510 Posted 29 Jan 2011 , 5:51am

I only use the white choc ganache and you just apply it like you would a buttercream. Apply with a cake spatula and ice smooth, definitely would recommend as it goes into all the cracks/bumps and gives a lovely flat surface to work on.

Also make sure you are using smoothers once you have applied your fondant to smooth down any little lumps, pop any air bubbles with a clean pin and then smooth over again.

KateLS Posted 29 Jan 2011 , 6:10am

Just make sure your cake is room temperature when applying the ganache. I learned the hard way after I refrigerated my crumb coat. As I was applying my final coat, the ganache began to get all firm on me while I was trying to smooth it. Oops.... =)

also, the thickness of the fondant makes a difference on what bumps it will pick up. When I first started using fondant, I just used canned frosting from the store. I put it on fairly smooth, not caring too much about crumbs, and when I put the fondznt on (rolled to about 1/8inch) the frosting under smooths out while I smooth the fondant. It works great every time. (just don't use too much or it can slide down and make the fondant lopsided. Maybe about 1/8 inch frosting as well.)

good luck!

jessyummycakes Posted 29 Jan 2011 , 9:29am

I am having the same problem. I use ganache. I smooth it the best I can and then let it set in the fridge and then smooth it all over again. I suspect my fondant is too thin. At the moment with the vast humidity and heat, ganache is a bit of an issue so I am going to give buttercream a try! Good luck.

Ladyfish74 Posted 29 Jan 2011 , 6:21pm

If the ganache' is made properly it shouldn't need any refrigeration even in higher humidity. Ganache' is not like regular frosting and needs time to set up before use...unless you are using it as a poured frosting..which you wouldn't be doing under fondant.

Ganache' really should be left to sit overnight with plastic covering the surface and unrefrigerated in an air conditioned room. It will be quite stiff in the morning and perfect for applying with a cake spatula and then smoothed with a bench scraper. Dip the bench scraper in very hot water ( I use a pot on a hot plate) and then wipe dry. Use the hot bench scraper to smooth the ganache'. Let the cake sit for several hours--not in the frig--until the ganache' is set again. It will be very firm on the outside and creamy underneath.

Roll the fondant out (do use Satin Ice or Pettinice--Wilton's is nasty tasting) and cover with plastic wrap. Apply a very thin coat of corn syrup mixed with water to the sides of the cake. Leave the top uncoated. This will allow you to move the fondant around if you don't get it centered the first time. Then apply the fondant and smooth.

This is a process I know but it's the best way to get really smooth lines and sharp edges. Remember also that when using white chocolate, the ratios of cream to chocolate are totally different than when using semi-sweet.

Perpz Posted 29 Jan 2011 , 9:15pm

thank you for posting this.. I have the same problem and I will try all the suggestions above!

gbbaker Posted 29 Jan 2011 , 9:29pm

Have you ever tried Toba Garret's Spackle, cake crumbs mixed with buttercream(butter /shortening) cover cake let harden,then frost with a thin layer of butter cream, then apply fondant. It works like a dream it will cover any imperfections.

KateLS Posted 29 Jan 2011 , 10:05pm
Quote:
Originally Posted by Ladyfish74

If the ganache' is made properly it shouldn't need any refrigeration even in higher humidity. Ganache' is not like regular frosting and needs time to set up before use...unless you are using it as a poured frosting..which you wouldn't be doing under fondant.

Ganache' really should be left to sit overnight with plastic covering the surface and unrefrigerated in an air conditioned room. It will be quite stiff in the morning and perfect for applying with a cake spatula and then smoothed with a bench scraper. Dip the bench scraper in very hot water ( I use a pot on a hot plate) and then wipe dry. Use the hot bench scraper to smooth the ganache'. Let the cake sit for several hours--not in the frig--until the ganache' is set again. It will be very firm on the outside and creamy underneath.

Roll the fondant out (do use or Pettinice--Wilton's is nasty tasting) and cover with plastic wrap. Apply a very thin coat of corn syrup mixed with water to the sides of the cake. Leave the top uncoated. This will allow you to move the fondant around if you don't get it centered the first time. Then apply the fondant and smooth.

This is a process I know but it's the best way to get really smooth lines and sharp edges. Remember also that when using white chocolate, the ratios of cream to chocolate are totally different than when using semi-sweet.






Yes! It will harden if left out...I didn't know that. he he... silly me. =) Learning curves. =) Now I know for next time. ganache=no refrigerator! =)

tmgarcia_98 Posted 29 Jan 2011 , 10:24pm

I use the cake spackle method, too.....works perfectly! icon_smile.gif

Ladyfish74 Posted 30 Jan 2011 , 4:04am
Quote:
Quote:

Have you ever tried Toba Garret's Spackle, cake crumbs mixed with buttercream(butter /shortening) cover cake let harden,then frost with a thin layer of butter cream, then apply fondant. It works like a dream it will cover any imperfections.




Yes, I love the stuff...Toba adds jam to hers and so do I. If I can, I get fig, it works splendidly because it doesn't add a fruity taste. I have never covered a whole cake in it. I just use it to fix holes, dents, and to glue broken pieces back on the cake.

Quote:
Quote:

Yes! It will harden if left out...I didn't know that. he he... silly me. =) Learning curves. =) Now I know for next time. ganache=no refrigerator! =)




Well we are all here to learn! That's what so great about this site.

Perpz Posted 2 Feb 2011 , 8:18pm
Quote:
Originally Posted by gbbaker

Have you ever tried Toba Garret's Spackle, cake crumbs mixed with buttercream(butter /shortening) cover cake let harden,then frost with a thin layer of butter cream, then apply fondant. It works like a dream it will cover any imperfections.




I've never tried this method...Just to make sure.. Mix the cake crumbs with buttercream? and use that to cover or crumb coat the cake?

Sorry But I'm new with cake decorating and I'm still tring to learn ways to smooth my fondant surface and sharpen my edges..

thank you all!

jaimalina5277 Posted 3 Feb 2011 , 6:14am

Thank you so much everyone for all your suggestions, you all are awesome! I can't wait to try these techniques.

Ladyfish74 Posted 6 Feb 2011 , 4:42am

Toba Garrett's cake spackle is as follows:

3 to 4 cups of cake crumbs
1/2 to 3/4 cup buttercream frosting
1/4 preserves, thick jam, or curd

Mix everything together by hand to form a thick paste. If it's too thick, add a little more buttercream until it's the right consistency.

If I am using this on a cake with a fruit or fruit-flavored filling, I try and use the same flavor jam or curd. If I can't match the flavor, I use fig preserves if I can get them. The taste is neutral and the jam is very sticky and works well in this recipe. DON'T TRY THIS USING JELLY.

ycknits Posted 6 Feb 2011 , 5:05am

After you smooth your buttercream and then apply your fondant, be careful not to overwork and/or over-smooth your cake. The fondant is pliable and the buttercream will also move around under the fondant as you work it if you apply much pressure. When I first started decorating cakes, I used to smooth and then smooth the fondant some more. Now I refrigerate the buttercream covered cake to firm it up while I'm rolling out the fondant. Then I plop on the rolled fondant, smooth the top first to make sure I don't trap a big air bubble up there. Then I work the fondant onto the cake with cotton gloved hands (lightly) and then smoooth the sides and square up the edges. Then STOP. I prefer homemade MFF because it firms up after it sets awhile. I had more trouble with MMF staying soft and deforming after it was on the cake.

imagenthatnj Posted 6 Feb 2011 , 5:23am

Here's a good blog with detailed explanations about how to cover a cake with ganache, round, square, the upside-down method, buttercream under fondant, etc.

http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html

http://sugarsweetcakesandtreats.blogspot.com/

http://sugarsweetcakesandtreats.blogspot.com/2010/09/recipe-marshmallow-fondant-mmf.html

Ladyfish74 Posted 6 Feb 2011 , 3:22pm

On that last post, it was late and I was comatose after spending the weekend (with little sleep) on a cake....that was supposed to be 1/4 Cup of preserves etc....not 1/4 preserves! lol

valcomer Posted 7 Feb 2011 , 11:34am

if you are using white chocolate for the ganache under fondant...what is the difference ratio to make it?

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