judylp Posted 25 Apr 2013 , 3:48am
post #1 of

AHi all! I'm new to cake making. I only do them for fun for family and friends because its a stress reliever. I get so into my cakes that I don't have space in my mind to worry about anything else :)

Anyhow, whenever I cover a cake with fondant and trim away the excess I always have a small amount of buttercream that spills out from under the fondant. Is this because I am adding too much fondant or need to use a bigger cake circle underneath? I always cut the cake circle to just slightly smaller than the cake. Any tips would be greatly appreciated.

7 replies
AnimalGirl91 Posted 25 Apr 2013 , 4:11am
post #2 of

I think it is the size of your cake circle, My cake circles are always about half an inch BIGGER than the cake. you want the fondant to sort of hold in the buttercream, and you need the edges of your cake circle to do this. icon_biggrin.gif hope im making sense. anyway, ganash is really good under fondant, as it doesnt go quite so soft. This will also help. 

RubinaD Posted 26 Apr 2013 , 12:36am
post #3 of

Hi there, I always cut my circles slightly smaller than the cake, and edge off the fondant slightly larger, then I hold the cake on the palm of my hand, and use the fondant smoothing tool to smooth the fondant under the cake. You don't need to put a lot of pressure this seems to help a lot as well, and it gives you a nice clean edge.

If the cake is to large to hold put in on a bowl or something like that, that will help you to get under the cake. Hope this helps.

judylp Posted 26 Apr 2013 , 2:34am
post #4 of

AThank you! I will try both ways and see which works best. I think since I cut the fondant flush to the base of the cake it doesn't provide enough drape to avoid the buttercream seeping out.

AnimalGirl91 Posted 26 Apr 2013 , 3:00am
post #5 of
Quote:
Originally Posted by RubinaD 

Hi there, I always cut my circles slightly smaller than the cake, and edge off the fondant slightly larger, then I hold the cake on the palm of my hand, and use the fondant smoothing tool to smooth the fondant under the cake. You don't need to put a lot of pressure this seems to help a lot as well, and it gives you a nice clean edge.

If the cake is to large to hold put in on a bowl or something like that, that will help you to get under the cake. Hope this helps.

this is a good idea icon_biggrin.gif

RubinaD Posted 27 Apr 2013 , 1:12am
post #6 of

A@animalgirl91: thanks it really works

maybenot Posted 27 Apr 2013 , 2:36am
post #7 of

I prefer a cake board slightly larger than the cake so that I can put a nice layer of BC on the cake out to the edge of the board.  The board edge makes a nice guide for my bench scraper blade and also for my pizza cutter or knife blade when trimming the fondant.

judylp Posted 29 Apr 2013 , 3:12am
post #8 of

AThanks for all the suggestions! I used the larger board and didn't have any issues with buttercream at the bottom. Now I just have to get better at avoiding the bulging. [IMG]http://cakecentral.com/content/type/61/id/2994116/width/200/height/400[/IMG]

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