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Help me please!

post #1 of 18
Thread Starter 
I've just covered my first tier and i may have rolled it abit too thin, not happy with the finish, stupid question, if i let it harden till tomorrow, could i put another layer on top of that or am i completely nuts? Has anyone ever done this before?
post #2 of 18

best thing to do is peel it off and smooth your butter-cream again and re-cover

post #3 of 18
Thread Starter 
Aw steph its a marzipaned fruit cake, just looked at it again and it doesnt look too bad, i'm worried if i try and take it off will it mess up the marzipan?appreicate any help, god knows i need it.
post #4 of 18

I don't see why it wouldn't work to put another layer over the first one, although you may end up with quite a thick layer of fondant if you do it that way.

 

I had to remove a layer of fondant from a marzipan covered cake, and it was fine.  I did do it straight after (well, after I'd worked on it for about half an hour trying to fix it - turns out the fondant was faulty) and it came off really nicely, with only a couple of tiny bits of fondant that stuck completely, so I just shaved them down flat with a razor blade.  I don't know what would happen if you left it overnight, though.
 

post #5 of 18
Thread Starter 
Thanks for your help, really dont know what to do, i suppose my saving grace is i have loads of hydrangeas cascading down the front ish, i weighed my fondant too.
post #6 of 18

What exactly is wrong with the finish?  Is it something someone else would really notice?  We all get so stressed out by little details that non-decorators wouldn't notice unless we point it out.  Is it for a very special occasion?

post #7 of 18
Thread Starter 
Its a 3 tier wedding cake for this sat lizzie, but its only my 2nd ever wedding cake so i'm alittle stressed about it i guess, yes your right non decorators dont notice little flaws, but if your anything like me i'm very hard on myself and it has to be perfect, i've made 6 cakes in the last fortnight with no problems, maybe i'm just looking for problems that are just not there, it probaly is fine and maybe its just me, hope so anyway. The finish just looks not as smooth as i feel it should look but now i've put the light on it looks better, grrrrr, stressing over nowt i guess. I'm not perfect i know that, always room for improvement but i learn everytime i make another cake. Thank you for your help and advice tho, i'll let you know on sunday what comments were.
post #8 of 18
I saw a british cake decorating book once where the decorator used two layers of fondant on a sponge cake. First and "under layer" I think that's what it was called, and hours later another layer. I don't know how 2 layers of fondant and a layer of Marzipan would go-- that's a lot of 'stuff' on the cake. But it can be done.
post #9 of 18
Thread Starter 
What if i rolled the 2nd layer thinner than the first at least i have a good flatter base? Would it work do you think?
post #10 of 18
I have than the two layer fondant countless times. Wet a paper towel and rob it on the cake then apply the second fondant.
You should be ok.
post #11 of 18
Thread Starter 
Maymay, and it wasnt too thick when it was cut? I dont know if its better to leave it and know the cake will taste fab with not too thick fondant ir visually make it look better and risk comments like, nice but icing way too thick, ooo someone tell me what to please, i know your helping but who do i go with?
post #12 of 18
Thread Starter 
Well to all who replied i left it as it was, i even got an extremely heavy 12inch fruit cake on to the already covered board without a hiccup, how on earth i'm gonna carry it is beyond me!! Another quick question, what do everyone stick their ribbon around the base of the tiers with? Edible glue? Around the board i used doubled sized tape, dont want to use royal icing as it shows through, well it does with me anyhow.
post #13 of 18

I normally just put a dab of royal icing or edible glue at the back where the ribbon joins.  If you have the ribbon wrapped round the cake tightly enough then it should rest on the board/tier beneath fine. I tend to put a pin in to hold it in place until the glue/icing dries, and then make sure to remember to remove it before delivering the cake.
 

post #14 of 18
Thread Starter 
Ok lizzie, thank you, god i can believe i'm stressing over this cake so much, probaly because she's my colleague and friend and hopefully stays one after saturday, ha ha.x
post #15 of 18

I know how you feel - I had a nightmare with covering the last wedding cake I did (only my second ever) and was so stressed by it!I guess with birthday cakes you figure that at least they'll have another one next year, but I certainly don't hope that for wedding cakes!

 

If you are concerned about the weight then make sure you have someone strong with you for delivery and set up, and stack the cake when you get there.  It saves you risking dropping the whole thing :-)

 

Hope it goes well from here on in, and make sure to post a photo of the finished item!
 

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