jem4 Posted 19 Oct 2012 , 8:41am
post #1 of

Help! I just put the fondant on my cakes and there is drooping and bulging where the two layers connect. I built a dam before i put the filling in. After crumb coating, I let them sit for several hours with weight on top. There was icing oozing out which I fixed--the sides were so smooth and I did make sure everything was level. The 6" top tier looks beautiful but the 9" and 12" tiers are horrible. What did I do wrong--any ideas?

5 replies
doramoreno62 Posted 19 Oct 2012 , 10:05am
post #2 of

It sounds like a stacking problem to me. Are you using any sort of dowels or bubble tea straws? If you are, then my guess is you cut them too short and the weight of the cakes above them are smashing it down and creating the dreaded bulge. I would say you have to take every thing apart and restack using longer supports.

arlenej Posted 19 Oct 2012 , 3:06pm
post #3 of
Quote:
Originally Posted by doramoreno62

It sounds like a stacking problem to me. Are you using any sort of dowels or bubble tea straws? If you are, then my guess is you cut them too short and the weight of the cakes above them are smashing it down and creating the dreaded bulge. I would say you have to take every thing apart and re-stack using longer supports.




https://www.youtube.com/watch?feature=player_detailpage&v=cD4MCJJTICA

jem4 Posted 19 Oct 2012 , 3:34pm
post #4 of

I haven't even stacked them yet.

doramoreno62 Posted 19 Oct 2012 , 6:18pm
post #5 of

Whooops I guess I got ahead of myself. The only thing I can think of is that your fondant is too heavy and/or your cakes are not heavy enough or dense enough to withstand the weight of the fondant.

jem4 Posted 19 Oct 2012 , 7:37pm
post #6 of

I think that's it--I will have to try a new recipe. thanks

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