I need professional advice what went wrong.
I finally made my birthday cake with the little ballet shoes which turned out perfect . I will post the photos later.
However, I made my cakes from betty crocker mixes (devils choc cake) with chocolate ganache and dirty iced it with butter cream. I finally covered my cake with marshmallow fondant.
I put it in the fridge to cool down as we have 37-40 deg temps here.
After a couple of hours, i covered the cake with fondant. Whilst i was doing that, the ganache was seeping out the bottom ((((((.
I couldn't take off the fondant coz i didn't have anymore.
I left it all night in the aircondition to find it this morning tilted a little to one side and the fondant a little soft. Does marshmallow fondant not dry like normal fondants do..
Please could you tell me where or what i did wrong so that I know for future cakes. BTW it is a 2 tier cake
Thanks and looking forward to your comments
I am no professional (not even close) you should have left the cake out (unless it had perishable filling) Did you cover it with ganache or butter cream. if it was only ganache you should have left it at least over night out. i have never made marshmellow fondant. i think you have a problem with the under coat. . trust someone here will be able to give a better explanation.
Did you ice in ganache AND buttercream?
Ganache may have melted in the heat
Could be the cake was not supported well enough, did you place supports between the tiers?
Your ganache should have set up unless it was really hot. Maybe you used to much cream to chocolate ratio. I use 12 ounces of chocolate, 3/4 cup cream,2 tablespoons butter and a splash of vanilla. You need to let it sit at room temp overnight before you use it. It should form a nice chocolate shell.
did you build a dam around the ganache so it didnt seep out? did you let your cakes rest together so all the tiers had time to settle?.. when you made your marshmallow fondant--did you let it rest a day before applying it to the cake?--marshmallow fondant is always soft for me but never causes my fillings to come out or cakes to topple over or lean
I always make my own marshmallow fondant and have never had any problems. I use both white chocolate buttercream and ganache and have never had a problem. When I make my fondant I make it at least 2 days before. The first day I let it set - what ever color it is (white, brown or pink - depending on the marshmallows I use), then I will color it - if needed - and then let it set another day so the color can develop. Then I will apply it to a cake that has had a good crumb coat of icing and has set up, then apply a thin layer of icing/ganache so the fondant has something to attach to. HTH
Thanks for all the remarks, what would we newbies do without you
I filled the cake with choc ganache which was made 3 days before. I then iced it with butter cream.
Unfortunately on that day we had over temps over 37deg cel so the ganache started to melt at the same time as I was covering the cake with the buttercream.
I put it in the fridge for a few hours and then decided to cover it with the marshmallow fondant.
From all the posts I have read it advises NOT to put a fondant iced cake in the fridge . . . . is that correct ??
So, i iced it with the fondant but due to the heat (i had the A/C on 18deg cel) the butter cream was getting soft so obviously the fondant wasn't going to settle properly.
After hours in the A/C it finally stopped seeping through the bottom and the cover sort of dried a little, but as soon as we took it out the room to present it, it quickly started to melt from humidity and heat.
I would like to know how many days ahead can i make the cake and butter ice it before i put the fondant on ??
Thanks and waiting your professional advice once again