Someone Help Me Prevent A Cake Disaster Please!

Decorating By leefeedesigns Updated 26 Jul 2011 , 5:04pm by mama2stella

leefeedesigns Posted 16 Jul 2011 , 4:03am
post #1 of 6

Bear with me as I try and explain this! Made a 3 layer cake, I buttercreamed it using BC that is a little thicker than I usually do and I used to much BC I think and let it crust for 24 hours. I then covered it in fondant....a little thicker... I was using Wilton and I had some creases...totally fine with it. Stuck it in the fridge for about 8 hours. It felt hard when I started to decorate it I placed about 12 skewers In it to hold my rkt beach ball which was also on a cake board...now my fondant is beginning to look soft.... Ahhhh is this entire thing going to sink overnight on me? I am confident it can hold the ball my concern is the extra BC i used....if the fondant doesn't harden won't the BC begin to get soft and then the whole think explode on me...or am i being dramatic. I def bit off wayyyyyy more than i could chew ita for a niece but i wanted to challenge myself and now im wishing i didnt[/list]

5 replies
megg5 Posted 16 Jul 2011 , 4:20am
post #2 of 6

Your fondant is probably "sweating" from taking it out of the fridge to room temperture! It should go back to normal once all the condesation dries! You can speed up the process by placing it by a fan(clean** fan that is)

yummy_in_my_tummy Posted 16 Jul 2011 , 4:20am
post #3 of 6

Ok, so first of all... relax... and breath... icon_smile.gif

In regards to the cake sinking into itself, did you dowel before you stacked your tiers?

When you pulled it in the fridge and it started to get 'soft' was it because the fondant was sweating and getting sticky? If it's going from a cold fridge to room temp, condensation forms on the outside and it gets shiney (and then obviously if the fondant is wet it can get soft). If that's what you're talking about, the condensation will eventually evaporate and then your fondant can get hard again. I don't normally use BC under my fondant, but as long as it's not like an entire inch thick, I think you'll be ok...

Are you using a filling or BC that requires refrigeration? If not you might just want to leave it on the counter overnight.

leefeedesigns Posted 16 Jul 2011 , 4:28am
post #4 of 6

It doesn't need to be in the fridge...and I don't think I could have used more dowels in it. When I touch the cake it feels...squishy...that can be a good sign...

leefeedesigns Posted 16 Jul 2011 , 4:32am
post #5 of 6

Here is a picture of my cake child that I hope doesn't fall apart over night

mama2stella Posted 26 Jul 2011 , 5:04pm
post #6 of 6

you don't need to panic. your cake will be fine and if you dowelled it it definitely won't sink into the bottom layer. In the future, just leave it on the counter, fondant does not need to be refrigerated nor does buttercream if you are going to eat the cake within a day or two. Best of luck with the cake baking and challenging yourself is how you grow.. I have many cake disasters that I just smiled at and thought...well it looks like hell but tastes like heaven. Just go with the flow and enjoy your neice's day and take lots of photos of everyone EATING that cake!

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