I finished this cake this morning:
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=bonjovibabe&cat=0&pos=1
and I just walked past it to find a huge bulge in one side on the cake, and a few smaller ones !
Even though I dammed it, I think maybe the juice in the cherries in the filling is leaking and running down the inside of the fondant (it was fine in the fridge, but of course it's now at room temp)!
Is there anything I can do to stop this getting worse without removing all the fondant and starting again (I don't really have the time or fondant to do that anyway!)?
I can't put it back in the fridge because of the gumpaste and the gelatine wings (which would absorb moisture in the fridge and wilt ).
Any ideas?
Could you try to press the sides (gently) with a fondant smoother? Maybe you could kind of force the stuff that's causing the bulging to even out, or even press it down to the bottom so you could wipe it off?
I had a wedding cake with lemon filling do that on me once I just kept smoothing and smoothing.
Did you let the cake settle after filling it and before icing it. This helps prevent bulging. Dam and fill the cakes, let the layers settle the crumb coat. Is there any way you can take your gumpaste and wing items off? These are things that I put on at the very last minute if I've a cake that needs refridgeration.
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