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Help my cake looks like a cheeseburger! - Page 3

post #31 of 57
I think your not allowing the cake to settle before doing your final coat of buttercream, does your cake do that before you put the fondant on? what brand are you using?
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post #32 of 57

I think i read that you iced a frozen cake, every time I have done that, it shifts as it defrosts. A chilled cake is fine, or room temp.

 

I have to agree with AZ though, that cake is definitely not leveled, the rounded top tells you that. From the bulge, it looks like you have too must filling in there, and no dam, so it is squishing out as the cake settles and as you apply fondant.

You cannot use a cake like that for stacking something on top of. Otherwise to properly dowel and stack, it would have to stick up beyond the top of the cake, and leave you with a strange looking gap and most likely an unstable cake, (unless you are using pillars). The top needs to be level!

 

Obviously you don't have time to do this now, but for next time, bake 2 2" high cakes, level the top off, then tort each layer into even 1 inch layers. Before I got an Agbay, I used a level on every single layer, to make sure it was perfect.

You don't need much frosting or filling at all between layers, since you get three layers of it, I use about 1/4". I don't use a dam personally, but I would definitely suggest dong so. Just add powdered sugar til your frosting is a very thick consistency, and pipe a ring around the edge of the cake, then fill with your filling.

Look up 'cake settling' here, and you will find a lot of threads. One method uses a tile on top of the cake to settle it.

After all that, then you can ice it, chill it, don't freeze it, and cover with fondant.

post #33 of 57
Don't forget to show us how it all ended up! Don't leave us hanging..hope it works out ok for the bride.
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post #34 of 57
I always ice a refridgerated cake. Do my crumb coat, then freeze it. I don't use a crusting buttercream do i need some way of shaping it. I do my second coat. Freeze. Take my scraper each time and fix/even out my sides. Fondant is easier to work onto a frozen cake. That will scure your cake from buckling. My freezing time is like 15-20 mins each time for a definite outcome. Hope this helps. Never had any issues.
post #35 of 57
Thread Starter 
Ok wow!!! Lots and lots of helpful info!! THANK YOU THANK YOU THANK YOU!!!! I will definitely be trying EVERYTHING and do more research. The cake turned out good!! Thank goodness for ribbon icon_smile.gif lol. The bride was very happy 👍. Turns out once the top tier thawed it did the same thing!! Think I will try more cake layers by cutting my 2" cakes as suggested by a couple of you. I love this site, life savers 💜 thanks all. Here is a pic. Turned out pretty good, with all the things that went wrong.

400
post #36 of 57

 :shock:

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post #37 of 57

Well, just keep practicing, it should get better. Glad they were understanding, and the flowers are cute! 

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post #38 of 57
Thread Starter 
Thank you so much icon_smile.gif
post #39 of 57
Quote:
Originally Posted by steph owens View Post

Thank you so much icon_smile.gif

 

I know this is after the wedding, but I thought I would just give a small bit of advice. When I first started making cakes, my fondant would do that...not as bad, but I still had bulges. After watching a million different cake professionals on YouTube and reading countless books, I came up with things that work for me. 

 

A GREAT way to make sure your fondant doesn't bulge is to make a rope of fondant to go in between your layers on the outside edge. Then put your filling in it. It creates a dam and makes sure the cake doesn't compress all your filling out. 

 

Also...don't use too much buttercream on the outside of your cake. It's there for flavor and also something for the fondant to stick to. 

 

Hopefully this helps for your next cake. This one turned out really cute! Ribbon and flowers can hide a multitude of mistakes! :)

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post #40 of 57
Thread Starter 
@mfeagan that's a good idea to use fondant as a dam, thank you! All ideas from anyone is greatly appreciated!!!
post #41 of 57
A fondant dam? No. No one wants to bite into that. Just work on creating on a dam with icing that works. I don't know anyone else who has to resort to that, and frankly it's icky.
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post #42 of 57
Not trying to be argumentative but I use a nice thick layer of icing on all cakes, fondant covered or not, again, what most people I know do as well. I think the OP, and anyone else who feels they need to resort to these kind of shortcuts or what have you, just need to actually practice more. Watch more videos and see how to do it correctly. Can't rush this work. Need to practice, period. Mine weren't smooth and clean the first time, or the second or third times...it took awhile.
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post #43 of 57
Quote:
Originally Posted by AZCouture View Post

A fondant dam? No. No one wants to bite into that. Just work on creating on a dam with icing that works. I don't know anyone else who has to resort to that, and frankly it's icky.

If you have a good fondant, it's not icky. And you don't have to make it very thick. I learned this from a well known pastry chef when taking a class with him. I'd rather have a beautiful cake every time and not worry my frosting is going to come out from in between my layers. 

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post #44 of 57
Quote:
Originally Posted by AZCouture View Post

Not trying to be argumentative but I use a nice thick layer of icing on all cakes, fondant covered or not, again, what most people I know do as well. I think the OP, and anyone else who feels they need to resort to these kind of shortcuts or what have you, just need to actually practice more. Watch more videos and see how to do it correctly. Can't rush this work. Need to practice, period. Mine weren't smooth and clean the first time, or the second or third times...it took awhile.

Also - what method works for you may not work for everyone. They're not shortcuts. They are methods people learn for themselves along the way. 

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post #45 of 57
Literally LOL, I already use the best fondant you can possibly use, it has nothing to do with the taste. Fondant is for covering and decorating a cake, not a rigged up patch because a person can't dam their cakes the right way. And for what it's worth, being a pastry chef, well known or not doesn't impress me when it comes to cake construction or decorating. Sorry, but a fondant rope is nothing more than a lazy method, at best.

So many things that are suggested here are indeed shortcuts and methods for quick fixes because people want instant gratification, rather than slowing down and learning the correct procedures. True story.
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