Covering A Sponge With Fondant
Decorating By Caroline1962 Updated 20 Jan 2015 , 11:55am by Caroline1962
Hi all
Think I may have raised this earlier in a wrong location.
Please can someone help.
I am about to make a stacked 4 or 5 tier wedding cake.
The largest tier will be fruit, but the upper tiers will be sponge, 2 red velvet and 2 lemon.
My issue is, after adding frosting/buttercream to the cakes and crumb coating them, when I cover them with fondant, how do I stop the cream being pushed out of the middle and thus pushing out the fondant and having a 'bulge' around the centre of the cake.
Thank you for any help on this matter.
C
I've seen a thread here a few months back suggesting a settling period with a weight on top. The OP suggested a large ceramic tile (ie 12" x 12" placed on top of filled cake tier (not sure if fully iced yet) with wrap/baking paper inbetween for hygiene. Let rest for a few hours, then scrape off any buldged out filling (and then do the crumb coat) and then its ready for fondant.
Haven't tried the method yet, but sounds good.
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