Hello there. Another vent about fondant. I am now using Mimac fondant, I used to make mmf. I am finding a couple things that are making me want to cry. 1) I cannot get away from my fondant bulging/bubbling out the sides. I have tried EVERYTHING, and I do mean that. I have tried every single suggestion I have read on the site, weighing down the cake after filling the layers, cooling the cake, tempering the cake to room temp, I trim the cake on all sides so they are uniform, brushing it with water after icing, air-conditioning on high, on low, I have watched Sweetwise tips, I tried giving it a "Chimney". It's hot outside, it's cold, it's raining, it;s dry.....!!!!! It's all well and good when I decorate a birthday cake, as I can poke a hole, squeeze it out, and cover it with a decoration, but not on a wedding cake.
2) (and separate problem) It almost seems to melt!! Again after watching the Sweetwise video they said that it was due to too much colour, but this is happening with plain white.
This has happened with my mmf as well, so I don't think switching back would help, and plus I have become so busy I can't afford the time. Has anyone used Mimac before? My supplier discontinued Satin Ice as they had nothing but terrible reviews on it.
Please help. Is it my bc? Any other suggestions? Thank you all for your time.
My guess if is that it is your buttercream. I live in Arizona and it was 111 today. I have been using IndyDebi's Amazing Buttercream recipe. Normally it works really well, but not last week, The buttercream looked melty, and I was getting air pockets all over my fondant covered cake. I had never had this problem before, actually had never seen a bubble before this. After some research, I added one tablespoon of meringue powder to the same recipe, and the difference was amazing. No bubbles, no melting. My daughter took a cake piped with this buttercream home in the trunk of her car, and it didn't melt. So.....something else for you to try. Good luck.
What are you using for your bc? What is Mimac, a brand from overseas? I'm in Arizona and use smbc all year long, and never have bulging, bubbles, sagging etc. So the weather outside can't be blamed for every instance.
What did you brush with water?
I'm so sorry :( I have that problem too sometimes when I don't let the filing sit long enough before I ice it. But you said you tried putting something heavy on top of the cake after you fill it? Also, I have had that problem when using buttercream that is too soft.