Marielijah Posted 24 May 2013 , 2:13pm
post #1 of

Please help...  As much as I try to avoid this, I don't know how to.  This line always appears after smoothing my fondant on my cakes.  I tried making the fondant thicker or thinner and both get the same results.  How can I add fondant on my cakes and have this torte line not show up.  I always fill my cakes so I always end up with the same result.  Anything anyone could tell me would be so much appreciated.

 

Thank you ....  Marielijah

 

 

 

3 replies
ddaigle Posted 24 May 2013 , 2:20pm
post #2 of

Is your damn extending out beyond the cake?  I always make sure my damn does not exceed the outside of the cake...and I also on do a damn if using a gooey filling.   You do not need to damn a buttercream filled cake. 

 

Are you only crumbing the cake, then covering in fondant?   I always completely ice my cakes before fondanting (is that a word?)...for 2 reasons...(1) most people peel off the fondant..which allows a "buttercream" slice and (2) to hide my torte line. 

Marielijah Posted 24 May 2013 , 2:27pm
post #3 of

Debbie...  Yes I am building a dam and it is not extending out beyond the cake.  I do a crumb coat only and then I fondant.  I will take your suggestion and add another coat of frosting and see what happens.  Thank you so much for your reply.

maybenot Posted 24 May 2013 , 10:08pm
post #4 of

I also use a full coating of BC.  I also never have only one layer of filling.  I torte my 2 cake layers and put 1/3 of my filling in each division.  I've found that I don't get filling bulges that way.

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