bocadulcecakes Posted 25 Mar 2013 , 11:18pm
post #1 of

hello..I use MMF and this is very easy to make and work with...when I ice the cake with the fondant it come perfect, but after a little while start to have like a waves on the layers of the cakes...

I´m not sure if its the fondant..o the buttercream??

somebody told me ice the cake first on ganache, but chocolate don't go well with everything..and it would  be more expensive..

I was thinking maybe my buttercream is to soft and make it lumpy??

I use the traditional recipe half lb butter, half lb shortening and 2 lbs powdersugar..

I also read about crusting buttercream but I don´t know the diferent..

 

any suggestion??

thankss

7 replies
Rodriguez-km Posted 25 Mar 2013 , 11:31pm
post #2 of

are you putting a thick layer of buttercream? The only I can think of is that the buttercream may be soft.
 

Margaret393 Posted 25 Mar 2013 , 11:45pm
post #3 of

If you are using buttercream under the fondant - allow buttercream coat, to firm up in the fridge for about an hour before putting the fondant on.

 

Hope this helps!

bocadulcecakes Posted 26 Mar 2013 , 12:24am
post #4 of

AThanks so much for your answers..when I take out of the fridge..I cover immediately or I have to wait a little? If my buttercream Is too soft I was thinking to substitute butter for only shortening....it would help?

Margaret393 Posted 26 Mar 2013 , 11:59am
post #5 of

Cover the cake with fondant - whenever you take it out of the fridge, while the buttercream is still firm.

 

Buttercream can be too soft for different reasons, i.e. room temperature, type of recipe etc, You can adjust the consistency by gradually adding more icing sugar if necessary.

 

I use butter only when making buttercream - so perhaps someone else may be able to advise you about  substituting the butter with shortening.

 

Hope this helps!

SunshineBaker Posted 4 Apr 2013 , 6:20pm
post #6 of

After filling the layers, be sure to compress the cake somewhat by using your hands on top and pressing down slightly.  This will push out any air pockets between layers and resemble the weight of fondant before crumb coating and applying the fondant.  (The fondant can be somewhat heavy and weighs the cake down, pushing the buttercream out and causing the rippling.)  The buttercream being too soft could also be the problem.  Be sure that the buttercream used between layers is fairly stiff, especially if using it as a dam to hold in other types of filling.

 

Hope that helps.  I had similar problems in the past and learn with each cake that I do.
 

bocadulcecakes Posted 4 Apr 2013 , 6:25pm
post #7 of

AThanks so much...

tarttokig Posted 4 Apr 2013 , 7:37pm
post #8 of

I had the same problem a while back and that was because I had fillings were the moist was somewhat absorbed by the cake and so the layers got a little thinner after filling the cake. For me it helped to assemble the cake one day and then cover with buttercream and fondant the day after.

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