Does Anyone Know Why This Happened?
Decorating By beccakelly Updated 27 Feb 2007 , 1:14pm by beccakelly
when i put the fondant on it was nice and smooth. but it didn't take long for the top tier of my cake to slide backward and make the fondant go wrinkly and bumpy all over. any suggestions?
Wow -- the fondant looks like it melted! How much crisco did you use in the recipe? That's one thing that could make it that soft -- if you used too much. 
it looks really "sticky" to me... whats the humidity like at your house? is this POURED fondant or rolled?
Are those 2 different cakes? I'm thinking they needed to be secured together with dowel rods, but maybe someone else can come up with another explanation??
there was a cakeboard between the tiers, but no dowels. its a small 4 inch square on top of an 8 inch round, so i thought it wouldn't be heavy enough to need dowels. maybe i was wrong.....
also i used crisco on my counter top to roll it out because ps or cornstarch doesn't work well for me. the fondant always sticks to the counter top anyway. so maybe too much crisco got into the fondant. it was my first fondant cake ever, so a good learning experience!! thanks for the input, i'll definitely make some changes on my next attempt.
It looks like you needed dowel rods. Regardless of size, I like to play it safe, especially since fondant adds weight to a cake. The dowels will guarantee that the cake is level when you place the board from the top layer on. A must.
As for the Crisco. I use it to soften the fondant, but then switch to a generous amount of powdered sugar to roll out the fondant. If you want to avoid the stickiness factor completely on your conter, consider a Silpat or Ateco mat, because nothing sticks to those things! I got one as a gift and it has saved me so much time.
Angie
When I roll out my fondant I put a very very thin film of crisco on my rolling surface. It really doesn't take much. I'm sorry this happened to you.
Lazy_Susan
there was a cakeboard between the tiers, but no dowels. its a small 4 inch square on top of an 8 inch round, so i thought it wouldn't be heavy enough to need dowels. maybe i was wrong.....
also i used crisco on my counter top to roll it out because ps or cornstarch doesn't work well for me. the fondant always sticks to the counter top anyway. so maybe too much crisco got into the fondant. it was my first fondant cake ever, so a good learning experience!! thanks for the input, i'll definitely make some changes on my next attempt.
If that's all the crisco you used, then that's not nearly enough to cause this to happen. Hmmm, it's kind of a mystery. 
Sarah
Fondant is very heavy. I've only covered one cake and I filled it with a dam and let it sit for awhile before I covered it and it still bulged on the sides and it was only one cake torted and filled. Haven't tried it since but it sounds like the rods were the thing needed to me.
My question is what type of fondant was this? Was it a pre-made brand such as Satinice or Fondx? Or was it a made from scratch regular fondant, or Marshmallow fondant? I have found MMF to be so inconsistent, sometimes hard and crumbly, sometimes soft and stretchy. But I have never had any melt like this. What buttercream recipe did you use for the icing under the fondant and how thick did you ice the cake?
i used rolled homemade fondant with a recipe off this site. i don't use it very often, so its more cost effective just to make it than buy it. i used bc dream on the cake, and i did ice it pretty thick. maybe i iced it too much. i need to experiement a lot more to get it right. i did wrap my fondant and let it sit until the next day before i used it. i also wonder if perhaps there's too much corn syrup in the fondant. i used the whole bag of ps and it still got really sticky, even with the crisco its way too sticky. i've since made mmf and it worked perfect. my regular fondant on this cake was nothing like the consistency of the mmf.
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