AI made a cake yesterday and filled it with buttercream and placed fondant over it. At the time my kitchen was quite warm so the filling was oozing out a bit before I quickly put it in the fridge.
Im now wondering if where the frosting was melting if there's enough filling in it.
The fondant also didn't go as smooth as I had hoped. So am wondering if its possible to take of the fondant and re do the frosting and then add some fresh fondant again in the hope it turns out better?
Oh....I am so sorry that happened to you..I'm a newbie so I have not had any experience with replacing the cake fondant [saying a prayer] but I do fondant cakes a lot..I think I read somewhere on CC that you can take it off and try to get all of the crumbcoat off of it, re-roll and then try again..or you may need to make/use another batch of fondant depending on if you can't get the icing/cake crumbs off. There is a thread on this on CC somewhere. Like I said, I'm a newbie with two cents..the pros can tell you better!
**here's one link:
When you take it out of the refrigerator and it comes to room temperature, you will still have the problem of oozing filling. I would redo it.
Yes you can redo it...carefully cut/lift the fondant off the cake, then scrape off the buttercream...see if it looks like alot of the filling squeezed out. You can if needed carefully take top layer off and redo the filling, add some ps to your buttercream for a really thick buttercream and pipe that around the edge so the filling does not seep out again...then crumb coat again and refrigerate a while, then start over with fondant. Hope this helps...I remember a few times redoing a cake like 3 times, talk about frustrating...once in a while it can seem nothing goes right! Good luck!!
Sure you can. I've had to do this as I'm sure many others have. I tore off the fondant when it was cold and reapplied my butter cream. Let setup again and recover with fresh fondant. Hope this works out for you :)
I should have added that if you have fruit filling you may have to completely take apart (like momg9 suggested) and redo your butter cream dams to prevent oozing.
I have redone fondant a few times. I found it helps me to fill the cake, wrap it in plastic to keep the fridge taste out of it and let it settle overnight. Cover the next day. No more rings around the cake.