After I finish covering my cakes in fondant, in time it starts to sag down the sides of the cake resulting in folds or bulging near the base of the cake. I've changed nothing for years...sometimes it works okay, but more often than not lately, this is happening. The ride in the car seems to worsten the situation. I've put minimal filling and buttercream underneath the fondant to no avail. I use the standard fondant recipe...gelatin water, powdered sugar, glycerine, corn syrup, shortening and corn syrup, which I like the taste of. I've attemped to lessen the water content to make up for my added flavorings.

Is my cake not sturdy enough and the weight of the fondant causes it to squish? Am I going to have to give up taste for looks? I like my chocolate cake recipe especially, but maybe this is it. Any desirable and sturdy recipes?

I am so discouraged by this, I am finding myself wanting to give it up. I dread having these situations after putting so much time into it. My last endeavor was 5 pumpkin cakes, one in particular was worse than the others. Maybe it has to do with the thickness that the fondant is rolled out. The cake that did the worst may have gotten a little thin on the side that wrinkled most. Fortunately, pumpkins aren't perfect, so it didn't matter much....unfortunatley I am a perfectionist!

How do I fix this problem? I would appreciate any and all comments! Thank you!

can you post a pic? Maybe try a few new recipies to see if you can eliminate the problem. Strudier cake, different fondant etc.

I'd definitely experiment with the thickness issue, too- I don't know HOW much of a difference it makes, but I'm sure it makes some!

Great advice. Thank you both!

I will be experimenting with cake recipes. I tried attaching pictures to my post , but was unsuccessful. If you can look at my uploaded pictures, you can get the gist of my concerns by looking at the three tiered square cake with polka dots.

I agree with the thickness issue. We'll see. Soo frustrating!

I think the problem is most likely the fondant. Looking at your polka dot cake it reminds me of when I tried a MMF and rolled butter cream combo. It was so soft it almost seemed to flow down the sides of the cake and it tended to wrinkle like in your photo.

I normally use MMf or commercial fondant I roll it fairly thin without problem. Though I have been thinking about making some fondant like you make.

Maybe try changing fondant and see if you have the same problem.

Tammy

you don't have to change anything but let the fondant rest overnight if you havent' done so. I find that works best for me as I live in a very humid state and I usually roll mine almost paper thing since I do so many layers and people don't really like the taste.