Cake Central › Cake Forums › Cake Talk › Cake Decorating › Help! Will this be okay?
New Posts  All Forums:Forum Nav:

Help! Will this be okay?

post #1 of 19
Thread Starter 

I have a fondant covered cake with the dreaded icing ring around the middle showing some. I did all of the things everyone says to do, using a dam, letting it settle overnight with something on top of it, etc. Dam must not have been stiff enough. Anyway, what's done it done and I cannot start over as there is not enough time. The worst part of the ring has become the back of the cake (it's for a baby shower-paid job). I have the cake in the refrigerator (I put all cakes in there, even fondant covered ones with no problem). I am hoping the fondant will set up and hold it all in. I kept the cake in the fridge last night, as at that point it was just covered in fondant without the border and decor. I wanted to see what it would look like in the morning since it wasn't too bad yesterday (or I would have started over). This morning I decorated it. Seems like as it warmed up a bit inside my house, that the ring was more noticeable. Maybe not and maybe I am just freaking out. Of course I do what most of you do and keep staring and poking at it. LOL. Anyway, it's back in the fridge until delivery first thing in the morning. Question is, and again I cannot yank off the fondant and start over and thought I did all of the right things I have learned from everyone here, will it stay as is as long as it remains cold? If so, I am great with that, since it's not too bad. I just worry about what that darn icing might do and don't want to wake up with a disaster waiting for me in the fridge since at that point, I don't know what I would do since it is being delivered then. Thank you in advance for your response! Stressing out!!!

post #2 of 19

After I crumbcoat..I completely ice my cake under fondant....as if it is going to be a butter cream cake..then put back in frig over night. I never have buldges or rings.   I think icing it completely helps.   That's the way I do it.   

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #3 of 19
Thread Starter 

I'll have to try that next time. For now though, I am just trying to figure out what I might be waking up to in the morning and hoping someone else has had the same thing happen and maybe could tell me if the fondant held. :0)  It held over night last night, but since it was out at room temp for awhile today, it seems it was softening up and that worries me. Like I said, back in the fridge. 

post #4 of 19

should be fine

 

and just a side note--the stiffness of the filling is a non-issue to successfully built cakes

 

just curious--did your cakes bake level or did you cut any off at all??

one baker's never ever do is the next baker's 'i swear by this'
Reply
one baker's never ever do is the next baker's 'i swear by this'
Reply
post #5 of 19
Thread Starter 

I leveled the top and even cut all of the sides to ensure it was straight up and down. So you think it will be ok? My fingers are crossed!

post #6 of 19

i hope so--should be

 

i never get that and because you did all you did you shouldn't have either

 

do you think the icing was put on thicker around the edges and thinner in the middle maybe???

 

kind of a no where to run to baby no where to hide? (like the song ;)


Edited by -K8memphis - 1/25/13 at 9:31am
one baker's never ever do is the next baker's 'i swear by this'
Reply
one baker's never ever do is the next baker's 'i swear by this'
Reply
post #7 of 19
Thread Starter 

This is the cake. Notice the right hand side on the bottom tier. I know it looks like an air bubble but it's not. That's where the icing is in the middle. Other spots like that on the back of the cake. Same with the top tier. This is the design the customer wanted, otherwise I would cover it even more with buttons to mask it. LOL. 

 

 

Cute As A Button Cake2 1-25-13.jpg 2,160k .jpg file
post #8 of 19

Cute cake!

 

Keeping it in the fridge will delay the bulge from rearing its ugly head, but the longer it sits out at room temperature, it's gonna do what it's gonna do.

 

Even more important than a stiff dam is WHERE you pipe it.  You definitely don't want to pipe it right on the edge.  I pipe the dam about 1/4 to 1/2 inch inside the cake.  Also, make sure you don't overfill.  Get down at eye level and make sure your filling doesn't hump over the dam.  When the other layer goes on, it has no choice but to expand outward.  I never weight my cakes/let them settle and I don't have the bulging issue.

post #9 of 19

could you do a few of the yellow dot trios just randomly around here and there

 

plus a couple of the yellow x's (the stitched button centers)

 

or do them all in white!!!! just a few will do it--trick the eye

 

so it's going to be devoured quickly after delivery/pick up???

 

should be fine--doesn't look like a landslide or anything remotely akin

 

trios and x's!!!

one baker's never ever do is the next baker's 'i swear by this'
Reply
one baker's never ever do is the next baker's 'i swear by this'
Reply
post #10 of 19
Thread Starter 

I hate to add anymore stitches to the cake, as she gave me a very specific photo to go off of. The shower is at the home of the gal (young gal who probably won't even notice what I see) and I will politely suggest she keeps it in the fridge until right before the shower starts. It stayed ok during the time I had it out to decorate so I imagine it will be okay throughout the baby shower before they cute into it. The customer is a sister of a gal I used to work with, so although I don't know her per se, she's not a total stranger I guess, which might lessen the blow if things go badly. LOL. Good thing is I doweled it very well so I am not worried about it shifting or anything when delivering. One plus I guess. Still might not sleep well tonight. I do keep peeking at it and it hasn't changed since the photo was taken. LOL.  

post #11 of 19

it'll be fine i'm sure

 

i once did a cake and i still have no idea how this happened

 

it was super hot though--very muggy

 

it was a heart shaped cake with a floral cascade like 30 years ago

 

the flowers within the one pillar separation slowly flowed...somewhere

 

i don't know where they went but i kept noticing that they moved ever so slightly and i could add some on top and after a time they would meld a little and flow slightly and i could add some more flowers...

 

the cascade that was on the cake itself didn't really move much but between the separation was a different story for some reason--always loosing it's height

 

very strange--all was well--did not tsunami or flood--bride loved it--case closed/flowed icon_biggrin.gif

one baker's never ever do is the next baker's 'i swear by this'
Reply
one baker's never ever do is the next baker's 'i swear by this'
Reply
post #12 of 19
Thread Starter 

And the sad thing is the people we make these cakes for will never appreciate the stress we put ourselves through in order to get that "perfect" cake, which I personally think does not exist. 

post #13 of 19
I think the fondant looks a bit thick, I know that lots of people roll it thick, but it is best to freeze the cake for 30 minutes or so, so when you put that heavy fondant on it doesn't squish it and squish the filling out.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #14 of 19

I think that's an adorable cake and the bulge is barely noticeable. Even if it gets a little worse, they're not going to see what you see and they'll be thrilled with it.

post #15 of 19

I think it looks great! 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Help! Will this be okay?