Fondant Covering A Sponge................

Decorating By Caroline1962 Updated 19 Jan 2015 , 2:18pm by Caroline1962

Caroline1962 Posted 19 Jan 2015 , 1:48pm
post #1 of 3

Hi all


Please can someone help.


I am about to make a stacked 4 or 5 tier wedding cake.


The largest tier will be fruit, but the upper tiers will be sponge, 2 red velvet and 2 lemon.


My issue is, after adding frosting/buttercream to the cakes and crumb coating them, when I cover them with fondant, how do I stop the cream being pushed out of the middle and thus pushing out the fondant and having a 'bulge' around the centre of the cake.


Thank you for any help on this matter.



2 replies
ropalma Posted 19 Jan 2015 , 2:05pm
post #2 of 3

You should have a dam of stiff buttercream between each layer to encase the cream.  Before you put the fondant on the cake you need to let the cake rest with something heavy on top so that it settles as if it had the fondant over it.  Suggestions in this forum is place a tile on top of the cake.  This will give you a chance to fix anything that will bulge out from between the layers.  You can search on bulging here and you will get a lot of results.

Caroline1962 Posted 19 Jan 2015 , 2:18pm
post #3 of 3

Thank you so much.  I shall take a look now.

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