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Did the cake settle or the fondant sag???? - Page 2

post #16 of 25
I have had this same issue. I suggest not freezing it, letting it settle at room temp for a half a day or more and making sure your dowels are high enough that the top tier actually rests on them and NOT the bottom cake. Also, make sure you allow each tier once you have placed the fondant on them, to harden and them assemble them. You're really lucky the fondant didn't crack! Beautiful cake though! Lots of hard work, I know!!!
post #17 of 25
I just had the same thing happen today, only one side of the bottom tier of my very first Topsy Turvy was laying over on my kitchen counter when I came down to my kitchen!!! The bottom tier of my cake was frozen after the fondant was put on and now it is ruined, and this cake was to be a donation to a sports radio show that I sponser, as the trivia game prize giveaway. Now the only one getting this prize is the trash can. I'am sick after the amount of money and time(8 hours) I put into this cake. It did look very nice for about 2 hours!!! Does anyone know if peeling fondant can be saved???? It seems to have A LOT of CONDENSATION on it. I thought the fondant would just dry out as it cam to room temperature. It is actually taking of some of the cake when it slides off the side, and I keep trying to push it back on the cake, but some of the buttercream is coming off with the fondant. Someone please tell me I can save this somehow!!!!!

It was not my idea to freeze this cake after it was fondanted(is that a word?)
post #18 of 25
Anyone HELP???
post #19 of 25

I realize this "thread" is several years old, but it relates to problems I've been having.  I have heard some professionals in videos say that you should refrigerate the crumb coated cake and then put the fondant on soon after taking the cake out of the refrigerator, that it is easier that way.  That is what I have been doing but I get the sagging and/or cracking fondant like many here.  I made a two-tiered cake last night.  The bottom tier  (9") was a sour cream chocolate (very moist and delicious, but keep thinking it may be the problem) and it looked beautiful after I got the fondant on.  Then I put fondant on the 6" square top tier (combination of chocolate and WASC) and stacked it on the 9".  I used three poly dowels (could have used four maybe) and had my cake board under the top tier.  The finished cake looked great when finished, but then noticed this morning the fondant on bottom tier was sagging a bit, and by the time we got it to the party it was beginning to collapse and crack.

    By the way, I had colored the fondant for the bottom tier and wondered if that was the cause, that it had been too wet.  I know, a very long message, but I think this thread is an important one.  I believe I will now try to let the refrigerated crumb coated cake come to room temperature and see what happens.  Or maybe I need to find a different cake recipe.  Just very disappointing when all that work is done and you wake up to see drooping and cracking.

post #20 of 25

i think you really have to develop your own perfect pathway


there's so many different ways to do it


and i think you probably know them all you just need to settle on what's great for you


my observation is why do you think the previously chilled cake caused the next day's room temperature sagging?


one of the pitfalls with room temp cake to apply fondant to is the cake squashes a lot from the weight


so maybe try it with a firmer pound cake?


if you think your fondant is too wet--i knead in cornstarch* and then some shortening and you are kneading it a lot right before rolling it out?


and i always use at least four dowel--that coulda been it all by itself


you sure have a great spirit about it where you're actually diagnosing yourself


just a learning curve--you're almost there!







*cornstarch + fondant can be a controversial combination to some

love me some cake buzzzzz


love me some cake buzzzzz


post #21 of 25

Great cake!


I always crumb coat my cakes while they are frozen, let them settle overnight in the fridge, then frost and decorate and I've never had a problem with bulging.  My cakes are not at room temperature until they are delivered and no issues to date! 


I use SMBC which firms up beautifully in the fridge and I keep my cakes nice and cold until delivery as it makes delivery even easier.

Optimism produces the very success it desires and expects.
Optimism produces the very success it desires and expects.
post #22 of 25

Cake settles causing fondant to sag.  Chilled cake doesn't settle while firm in the fridge--only at room temp.  It's best to let it settle before working on it and while it's still in your possession so you can fix it rather than allowing it to settle when it comes to room temp while it's in possession of others.

post #23 of 25

When I fill a cake (doesn't matter what filling I use) I always let the cake settle 8-12 hours (usually over night) before I ice the cake.  I have never had a cake bulge or have a blow out and I feel it is because the cakes are fully settled.

Also, I refrigerate all my cakes - buttercream and fondant covered.  So they settle and get firm at the same time.


Edited to add:

I use white chocolate ganache as the icing on ALL my fondant covered cakes.  That has made a huge impact on the finish of my fondant covered cakes.

"who says you can't have your cake and eat it too?"
"who says you can't have your cake and eat it too?"
post #24 of 25

Thank you K8.  I appreciate your comments and help.

post #25 of 25

Thank you for the advice and comments!

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