Help!!! Sagging Cake Side

Decorating By Karenelli Updated 13 Mar 2006 , 8:46pm by JoAnnB

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Karenelli Posted 13 Mar 2006 , 8:04pm
post #1 of 5

I did a round double layer cake this weekend for practice and used MMF. After I have crumb coated with buttercream I frosted the cake with butter cream and applied the MMF. I tried the criss-cross pattern on the side with and impression sheet and noticed that after I had finished pressing the pattern into the side they were sagging (they did't stay nice and firm). What did I do wrong.

Please help! I want to use this pattern on a cake for my cousins engagement party this weekend.

4 replies
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AmberCakes Posted 13 Mar 2006 , 8:09pm
post #2 of 5

What kind of cake did you use? Box cake mix or scratch?

I'm sure the experienced bakers would need to know this information to give you an answer.

Good luck!

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MomLittr Posted 13 Mar 2006 , 8:15pm
post #3 of 5

Did you make too deep an impression, that acually cut the MMF and it sagged from that?

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Karenelli Posted 13 Mar 2006 , 8:17pm
post #4 of 5

The cake was a box cake. DH French Vanilla and no the impression did not break the top of the MMF. Maybe the layer of buttercream was too thick?

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JoAnnB Posted 13 Mar 2006 , 8:46pm
post #5 of 5

The buttercream should be quite thin and very smooth before you place the fondant. The weight of the fondant will pull it down and the sides.

If you notice any softness as you are making the impressions, chill the cake for a few minutes as soon as your pattern is done. It will be enough to harden the fondant, but not be so cold as to create sweat (which will dry fine).

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