AI am just starting out with cake decorating and I really like the way fondant brings out the cakes. The only problem is that I have made two cakes with fondant and both times the fondant is lifting off the cake or should I say not sticking to the cake. The first time, lesson learned never use cream cheese buttercream with fondant, but the fondant did not stick even when I applied it. The fondant, after a few minutes was bulging from the cake and I eneded up throwing away a good tasting cake out of frustation. The second time I use American buttercream and there was no bulging but the fondant was lifting off the cake. I made two different recipes for fondant for both cakes, so is there something I am doing wrong here?
How did you apply the fondant? Was the buttercream crusted before you put it on?
If there was a crust on the buttercream, just spritz it with a little (very little) water and that will help the fondant to stick. If the buttercream hasn't crusted, then it should stick no problem.
Once you have put the fondant on the cake, make sure you smooth it down onto the cake with either your hands or the plastic things with handles specifically for that. Apply light to moderate pressure and you will find that the fondant will stick much better.
Does that help, or am I barking up the wrong tree?
AMaybe try a store bought fondant until you get the hang of it...that way you can see how the fondant is supposed to act when you make it. I also agree....I think your buttercream was crusted. Try applying the fondant to a freshly coated (icing'd) cake next time. Also watch a few U-tube videos first...that may help ;-)
ABoth times I put the cake in the fridge before applying the fondant. I was thinking the condensation or too much buttercream was the issue. I did buy a fondant smoother, and that is a great tool. I believe I may have to go to store bought fondant because it could be me making it wrong. Does the buttercream need to be crusted?
Basically whatever you're applying the fondant to needs to be damp/sticky :)
ANo...it won't stick to crusted buttercream.if you are refrigerating the cake first it is definitely crusted. Try Patti g on another thin layer of icing or spritz it with water but not to much...like a mist. Good luck
AThank you all so much. I am going to try it again and let you know what happens.