Icing Oozing Out From Behind Fondant!
Decorating By chanielisalevy Updated 6 Mar 2007 , 12:39pm by emmascakes
A second problem I have often is the icing I used to crumb coat breaks down the fondant or vice versa and I get a viscous oozing from the bottom of the cake that drips down, a thick syrup of sorts. Why is this happening and how can I prevent it? It has happened to me 4 times already over the past year. Help!
A second problem I have often is the icing I used to crumb coat breaks down the fondant or vice versa and I get a viscous oozing from the bottom of the cake that drips down, a thick syrup of sorts. Why is this happening and how can I prevent it? It has happened to me 4 times already over the past year. Help!
What is the consistency of the icing you are using? It seems to me that your icing might be a smidge too thin if it's drippy and syrupy. Try using less water/milk or adding more icing sugar.
The oozing is thick and syrupy, the color of the fondant. For some reason the fondant is melting, so to speak. Any ideas?
That does not sound right. What icing recipe are you using? The Wilton buttercream recipe is great for crumb coating. What's the temperature when this happens? Did you refrigerate the fondant cake and take it back out and this happened? There are many factors of consideration.
The oozing is thick and syrupy, the color of the fondant. For some reason the fondant is melting, so to speak. Any ideas?
Post a pic of the oozing fondant. What's the humidity like? How thin are you rolling your fondant?
Here is an exqample of both problems I posted in one picture! The sides of the fondant are sagging and the fondant is breaking down and melting and oozing out of the bottom. I use buttercream or thinned buttercream to crumb coat. I have tried chilling the cake first, have tried using a room temp cake, etc. I'm out of ideas. HELP!
sorry, here's the pic --had some trouble adding as an attachment.
What are you filling your cakes with? I had exactly the same problem when I stirred some (well drained!) canned cherries through chocolate buttercream as a filling - the juice in the cherries was drawn out by the sugar and that broke the fondant down, made it sag and oozed in several places - not good!
Still no picture! The icing is being melted by something in the cake - is your cake too moist?
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