Refresher Layers In A Fondant Covered Cake

Decorating By RClifford Updated 23 May 2014 , 8:50pm by RClifford

RClifford Posted 23 May 2014 , 2:09pm
post #1 of 11

Hi, I'm making 2 cakes both covered in fondant. One is a 10 inch round and the other is a round 2 tier 10 inch bottom and 6 in top tier. I'm safe with the cakes being 2 layers of cake?? Please help I don't make to many fondant cakes and thanks in advance!

10 replies
AZCouture Posted 23 May 2014 , 2:43pm
post #2 of 11

AWhat do you mean by "safe"? Like it won't collapse, or it won't be too much cake? Each individual tier of mine is made up of two separate layers of cake, with filling in between, and icing all around, and then iced, and [B]then[/B] covered with fondant if it's a fondant cake I need to make.

AZCouture Posted 23 May 2014 , 2:44pm
post #3 of 11

AAre you wondering if the two tier will collapse? You'll be putting in supports in the ten inch to hold the six inch up. Maybe that's what you meant?

RClifford Posted 23 May 2014 , 3:11pm
post #4 of 11

Yes i mean collapsing, I will be putting in dowels for the tiered cake. 

RClifford Posted 23 May 2014 , 3:13pm
post #5 of 11

I just wanted to be extra sure and confident that 2 layers of cake per tier is right and won't collapse. Thanks for response!

FrostedMoon Posted 23 May 2014 , 4:24pm
post #6 of 11

ADoesn't matter how many layers of cake the tier is. Internal support with cake boards and either a system like the SPS or dowels is what holds the second layer up. I do two layers torted and filled, so each tier is 4 layers of cake and 3 of filling. They end up being around 4-5 inches tall each. Also this goes for any tiered cake, not just fondant covered. Are you concerned the weight of the fondant will make the cake layers collapse?

RClifford Posted 23 May 2014 , 4:41pm
post #7 of 11

Ya the weight of the fondant makes me a little nervous. I wasn't sure if I should tort the layers or not either I see so many made that are not forted.

FrostedMoon Posted 23 May 2014 , 8:14pm
post #8 of 11

As you can see from our posts, whether to torte or not is very subjective.  I prefer to torte.  As long as you use a relatively sturdy cake recipe (not something like angel food) and let it settle a bit, the weight of the fondant shouldn't be a problem.  You should be using a relatively thin layer anyway.

RClifford Posted 23 May 2014 , 8:28pm
post #9 of 11

Is there a preference on using royal or buttercream icing for an adhesive for putting on fondant shapes and trim onto the already fondant covered cake? Is one better than the other for this process?

FrostedMoon Posted 23 May 2014 , 8:43pm
post #10 of 11

I never use royal to attach fondant accents.  I've used buttercream in the past, but honestly I prefer using a bit of vodka painted on.  It makes the fondant a bit sticky so everything sticks easily, dries quickly, and the alcohol evaporates.

RClifford Posted 23 May 2014 , 8:50pm
post #11 of 11

Thanks so much for all the helpful info!!!!!! I am feeling much better about these cakes!!! 

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