I made this cake friday night... Everything was fine it was about an hour before the party started and the whole back end of the cake crumbled. It was like the icing and fondant slid right off the cake. I was in tears it is so hard to see something that took FOREVER just...well die! I don't know what I did wrong. It had supports holding the lid up, in the front and the back. Maybe I put too much B/C under the fondant?
So here are my questions...
1. How much B/C do you guys put under your fondant?
2. How do you put fondant on a square / retangular cake without and folds? I have tried 6 times... with no luck of course!
sorry my photo isn't showing up You can check it out in my photo's if you would like it's the treasure chest.
Just wanted to say I'm sorry about your cake. I didn't see it in your photos, tho...unless I'm just blind..which IS quite possible
I can't help with the icing and fondant questions because my fondant never turns out right, either..
I just got done looking at your photo and I am thinking that the weight of the cake lid is what caused the disaster. It could have been from just enough weight to cause the back to buckle.
i have put slightly more then a crumb coating of bc under my fondant. i have only done it twice but it worked both times
I agree with the prevous poster that it could have been the weight of the lid. Was the cake dense - like a pound cake? I ask that because I made a turkey cake (in my photos). I forgot to use a pound cake or other equally dense cake. The weight of the "tail feathers" made his whole behind fall off less than 10 minutes after taking the picture!
Oh NOW I see it! Told ya I was blind!!
I agree with chaptips, it probably was the weight.
But, it was an awesome cake!!
It was a heavy cake, I used the enhanced cake recipe. Would you recommend the box pound cake recipe? I iced the cake as if it would be a b/c cake and then put the fondant over it so I am starting to think maybe I used too much b/c too. Oh well.... you live and learn
Thanks for the help!!
K I have a question hun. How close to the back edge were your dowels? That right there might actually be the culprit. Were they flush with the top of the fondant? Did they stick up just a little? Were they closer than an inch to the side?
mmm, they were about and inch from the back of the cake and they were a little higher than the cake itself so maybe that was the problem? So do you think I didn't give it enough migration room? hmmmm.... this is almost like detective work
so yer sayin that the dowels were only as tall as the cake itself and not cake frosting and fondant? Or were they as tall as all that stuff?
Yeppers just like detective work. We b the cake CDI's (cake disaster investigators)
lol No they were sticking out of the fondant and icing.
Another thing is there such thing as too much b/c under fondant ? It always seems that I have some oozing out or making wrinkles!
BTW I don't know what I would do without you guys! You really are life savers