help meeeeeeeeeee! i hope somebody can answer my question!
everytime i put the fondant, a few minutes later, it looks like the buttercream whant to run away out of the cake ahahah! i.e there is a line on the side
1)frozen the cake 2)put the buttercream on the frozen cake and put it in the fridge 3) after a night, i take the cake and put the fondant on the cold cake ?????? : ((((
mama miaaaaaaaaaaaaaaaaaaa! i,d like to know.........
If it were me, I wouldn't put fondant over a cold/frozen cake. When the cake comes back up to room temperature, the buttercream sweats, and that much moisture underneath your fondant is probably what is giving you trouble.
...also, your cake may have a hard time settling as once the cake is cold, its firm all the way through, making the BC and cake stiff enough to stand up and not settle. If using a perishable filling that MUST stay fridged, I would do the slight squish method, then put a cake board on top, and wrap tightly, being sure to keep some pressure down on the cake to emphasize settling and weight of icing! HTH! Also, are you using a dam? Even BC only filled cakes need a dam!
I was told a cold cake can't settle, so if your icing your cakes frozen and placing them in the fridge...... as your putting the fondant on it, its probably coming to room temp and settling causing the butter cream to create the bump. Try letting the cake come to room temp, place something heavy on it like a ceramic plate and let it sit for about an hour. That should elimination the bluge problem.
so if i understand: you put the buttercream on a cake at room temperature and let settle at room temperature????
Yes. Once it has settled you can place it back in the fridge. You should be able to cover a cold cake in fondant with no problems....after it has settled.
so one hour at room temperature and then i can put it in the fridge? when i put the fondant..... it can be cold? (sorry for my english im french canadian hahah)
and a dam? how can i do that???
thank you everybody for helping me!!!!!!!!!!!!
A dam is when you pipe a thick line of butter cream around the edge of the cake then fill with your filling. If you are using straight buttercream as your filling then you don't need to dam but if you are using a filling, like fruit or a pudding/cream then you would pipe a dam around the perimeter so the filling won't squish out of the cake. After you have filled the cake firmly press down the top layer to remove any possible air bubbles which can cause your filling layer to bulge when the cake settles. When you have completely filled your cake and before you put the crumb coat on try setting a piece of tile (12x12) on top of the cake and let settle for about 30 min to 1 hour. That should take care of your bulging problem when you cover with fondant.
and after an hour, you can directly put the fondant without putting the cake in the fridge.....?
sorry, im a beginner and i reaaaaaaaally whant to understand mouahahha!
Sorry... after your cake has settled (30 min/1 hr at room temperature) you can crumb coat and either let that sit out to naturally crust or you can put it in the fridge to rush the buttercream to crust. After your buttercream has crusted (nothing come off on your finger if you touch it) then you are ready to cover with fondant.
wow! i hgave to try this!!!!!!!!!! thank youuuuuuuuuuu!
and if i let it crust in the fridge.... do i have to what at room temperature before i put the fondant? lolol
thank youuuuuuuuuuuuuuuuuuuuuuuuuuuuu! thank youuuuuuuuuuuu! thank you everybodyyyyyyyyyyyyyyyyyyyyyyyyyyyyy!!!!!
can,t whait to try this!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
so i try! i thought i,d have a tile in my basement but i didnt
book and not boo lol