Can someone tell me why my cake sunk after a few hours. I am a newbee at working with fondant.
The cake was about five inches high, so I did not put in a cake board. I sliced it in four sections and added buttercream between each layer. There was no fondant on top, so I did not think it would be too heavy. Should I have inserted dowels? Any suggestions would be appreciated. Thanks!
I'm wondering if maybe you have to much frosting under your fondant or did you add extra liquid to your frosting to make it easier to spread on the cake under the fondant?
**Very cute cake
My guess is that the cake recipe was too light and fluffy..particularly because of its \_/ shape; did you use a boxed cake mix? Try using a pound cake next time..there are some great recipes on here.
AHi Mattie 2013,
Yes I did use a lot of BC because I as afraid my sister would not like the taste of fondant. Next time I will use less (maybe bring some BC in a bowl as a side for the guest. Thanks for replynig
Yes I did use a cake mix, but I adapted the recipe for a WASC. I most certainly will try a pound cake next time. thanks for the reply.
Original message sent by jdck
Hi , Can someone tell me why my cake sunk after a few hours. I am a newbee at working with fondant. The cake was about five inches high, so I did not put in a cake board. I sliced it in four sections and added buttercream between each layer. There was no fondant on top, so I did not think it would be too heavy. Should I have inserted dowels? Any suggestions would be appreciated. Thanks! [URL=http://cakecentral.com/content/type/61/id/3227598/] [/URL]
Cute cake!!!! :) did you carve it? I am doing a flower in a pot cake for this weekend. Wish me luck!! Lol :)
AWas the cake frozen when you put the fondant on it? That is usually the reason for the sinking...because once the cake thaws, it causes the cake to sweat, which causes the fondant to slide. If so, try putting fondant a chilled cake verses frozen or partially frozen. Also, do not put cake in refrigeration once the fondant is applied.make sure that the fondant is thick enough to support standing up. Even with that, your cake looks great!
Thanks for replying epiquerianmb,
Yes my cake was frozen. I will only chill next time.
Every 2 layers should have a cake board between them and since this is not a large heavy cake you really did not need dowels. When you ice the cake set it in the fridge just long enough for the icing to harden up, it does not need to be frozen. If you freeze it and when it thaws the fondant can slide down and another reason for it slide is the fact there was nothing between the layers, You can put the completed cake in the fridge, just don't touch it until it gets to room temp. If you do finger prints will show. Good luck in the future and post pictures.
Sorry I meant to tell you your cake is cute.
ADowels are only used on tiered cakes to support the tiers resting on top of each other. Next time, instead of buttercream try white chocolate ganache. Ganache holds up really well to the weight of fondant. Try to roll your fondant as thin as possible (I roll mine to about 1/16"). Also, did you allow the cake to settle once filled? When I fill a cake I pop it in the fridge for 8-12 hours before icing - this is true for buttercream iced cakes too. Did you use a thick buttercream dam for the filling? A thin dam and a lack of settle time can cause the sagging issue you had.