sugarcha Posted 11 Nov 2012 , 9:20pm
post #1 of

AHelp!!!! I don't usually cover my cakes in buttercream before covering in fondant however today I did . Made a choc cake, filed and covered in nutella buttercream, left in fridge for an hour. Covered in fondant and.....a mess. Some of it tore and buttercream seeped out and as for the rest of it, it looks lumpy. This is the second time I have tried this. Could it be kitchen was hot? Could it be buttercream needed more time? Humidity? Pls help these problems make me give up. I have taken a pic but can't seem to find where to uplad it from.[/INDENT]

5 replies
Parisbaby Posted 11 Nov 2012 , 11:30pm
post #2 of

Hi sugarcha,

 

It could be a few issues; I'll write down some possibilities and you can see if any of these apply to your situation.

 

1. Too much buttercream on the masking layer; it only needs the thinnest layer of buttercream for the fondant to stick to the cake.

2. The cake was too cold from the fridge when adding the fondant.

3. The fondant was too warm/too soft (usually caused by over-kneading with warm hands).

4. The fondant was handled too roughly or stretched too much when putting on the cake.

5. The fondant was rolled out too thinly before putting on the cake.

 

I hope your next attempt will meet with success!

 

Paris

KoryAK Posted 12 Nov 2012 , 1:31am
post #3 of

If it is chilled and firm, you should be able to use any amount of buttercream under the fondant that you like.  My guess is that, either because of recipe or room temperature, your buttercream was too soft. 

sugarcha Posted 12 Nov 2012 , 5:10am
post #4 of

AThank you to the both of you. I think the fondant might have been a little soft. I did try my best not to over work it. However I'm thinking it was the heat and humidity as the fondant still hasn't hardened as it should. I will have to put a second layer of fondant on :-( I can't get used to this buttercream thing.

Ducky316 Posted 5 Dec 2012 , 1:49pm
post #5 of

I don't understand what you're using to get your fondant to stick to your cake if you're not using buttercream...and fondant shouldn't get hard on your cake unless your are using tylose in it....

costumeczar Posted 7 Dec 2012 , 12:48am
post #6 of

What kind of buttercream was it, a meringue or the confectioner's sugar variety? To me it sounds like the buttercream was too soft and it got melty. When I put peanut butter into buttercream it makes a really soft consistency, so I'm thinking that nutella would be even worse since it's softer to begin with.

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