Please Help Stop A Disaster In The Making
Decorating By Scrumptious Creations Updated 28 Aug 2007 , 12:56am by DelightsByE
Making a tall stockpot cake. While putting it together the filling I picked is too slippery, the layers are shitfting. I crumb coated and put it into the frig after putting many dowels in it. I was going to finish it with gray buttercream but now I'm thinking I should put fondant over it to hold it all together. I'm also concerned about the weight of the fondant. Any suggestions before my mother in laws cake ends up in a heap as I have to transport it tomorrow? Thanks
Hi! I would recommend putting fondant on the cake...BUT once you take it out of the fridge, spread frosting over again so fondant can stick to the BC.
HTH!
I just finished a boombox/radio cake... it was 12" wide, 6" deep and 9" tall.... covered with fondant.
Because I added the fourth layer of cake on at the last minute, I didn't think about any support structures besides dowels to keep it from shift.
I covered it in fondant and within a couple of hours, the weight of the fondant had caused the cake to compress, so my support dowels were sticking out of the top of the cake and the fondants had bubbled/pooled at the bottom of the cake.
I should have put a layer of cake board in between layers two and three, with supports holding that up.
So - you say it's a TALL stockpot - if you are going to cover it with fondant, make sure you have horizontal supports as well as vertical.
I would also suggest that if you pick a filling that is kind of loose or slippery, mix it with a bit of BC so when you refrigerate it, it will firm up and support itself. Also I wouldn't dowel any cake until after you cover it with fondant!
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