Originally Posted by fortheloveofsweets
Ugh I keep trying to make beautiful cakes but something always goes wrong! I can't for the life of me figure out what i'm doing wrong.
1. My icing always bulges/shows from under the fondant. Ive tried putting on a thinner layer but it still shows.
2. My fondant always ends up wet looking and sticky! Ive tried different recipes so I figure it's something i'm doing wrong.
the bulge is from two issues. One, you must use a very stiff buttercream as your dam. Don't put it too close to the edge so it has some "spread" room. Then after crumbcoating your cake let it sit and settle for at least 3 hours. After it's settled then smooth out any cake filling that is bulging.
Now the fondant is another matter. Sounds clearly like there is not enough powdered sugar being mixed in from the start then you are compounding the problem by putting it into the refrigerator. The consistancy you want when making MMF is a soft dough like bread dough or pizza dough. If it's sticky then it needs more powdered sugar. If it starts to crack then it needs more crisco kneaded in. When you refridgerate any cake, bc or fondant, condensation will appear on the surface of the cake when it's removed from the fridge. Think of a bottle of soda when it's set out on the counter after being chilled. This isn't greatly noticeable in buttercream but it will give a slimy sticky appearance to fondant. Usually that will evaporate as it comes back to room temp but if it started with not enough powdered sugar in the first place then it may remain sticky. It's best to not refridgerate a cake after the final coating of BC or fondant is on the cake. In fact, except for a quick 15 min. chill to set up the crumbcoat, you really don't want to get a cake cold again after the crumbcoat. A cold cake coming back to room temp will release air/gas and can cause bubbles to form in fondant and blowouts to occur in bc.
Hope all this helps!