My Cake Has Rolls On Its Sides (Like Me, Lol)

Decorating By SweetAsLemmons Updated 9 Jun 2006 , 12:46am by susierasmussen

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SweetAsLemmons Posted 27 May 2006 , 4:22pm
post #1 of 7

EVERY TIME I cover a cake in fondant it looks like the buttercream is dying to get out and the cake sags! Am I rolling it too thin? Is my filling layer too thick, or too soft? I mean, I crumb coat the cake and it looks perfect, pop it in the fridge to harden a little, take it out, slap the fondant on, and when the icing softens, the fondant gets sweaty and you can see the bulges on the sides. It looks sooo bad and I hate it!!!! Does this happen to anyone else? How thick should a filling layer be? 1/4", 1/8"?
I am out of ideas here.

6 replies
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dolcesunshine20 Posted 27 May 2006 , 4:41pm
post #2 of 7

The exact same thing happened to me a couple of weeks ago. The only way I can get around the problem is to hardly put any buttercream underneath it, but then it doesn't taste near as good. I'd be interested to see what others have to say about this. It's frustrating, isn't it??!

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pancake Posted 27 May 2006 , 4:45pm
post #3 of 7

The same thing happens to me....and I don't have a clue why! I always assumed it was too much filling in between the layers.

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skylightsky Posted 8 Jun 2006 , 5:59pm
post #4 of 7

I thought about freezing my crumbcoated cake, slathering it with a little bit of buttercream when it comes out and then fondant covering.

I've heard people have problems with that method... The fondant doesn't give once it hardens and the cake, well it expands when it warms up... thus producing cracks.

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Tiffysma Posted 8 Jun 2006 , 6:05pm
post #5 of 7

Are the bulges in the center, where the filling is? Be sure a put a "dam" of sturdy BC around the edge - about 1/4-1/2 inch in , let it set for at least 30 minutes, then put the filling inside the "dam" and then the top layer on. This will keep it from bulgin. Also, watch your pressure when you're smoothing the fondant, making sure you're not pressing down too hard on the cake.

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Misdawn Posted 8 Jun 2006 , 6:11pm
post #6 of 7

I have had this problem too. I have figured out how to reduce the problem ( but this doesn't get rid of it completely.) When I fill the cake, I move my BC dam inward about 1" (instead of right at the edge of the cake.) Then I fill, place the top layer of cake on the filling and let it sit at least 2-3 hours before I do anything more to it. Then I crumb coat, frost and cover with fondant as usual. The weight of the top layer of cake was causing the filling to 'squish' outward and this would cause a bulge in my fondant. Now if the filling does squish out, it doesn't come out the sides and there's no bulge.

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susierasmussen Posted 9 Jun 2006 , 12:46am
post #7 of 7

Be sure your cake is strong enough to support the weight of the fondant. Most cakes are too soft to stand up. What usually happens is the top layer begins to collapse a little so there is more weight on the center filling or icing. Then this causes the icing to bugle out on the edge. Try adding an extra egg or pudding to the cake batter.

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