I used wiltons fondant for my cakes that had a mousse filling. All was fine but I noticed as I was putting the decorations on the back of the cake looked as if it was bulging out. I touched it lightly and I could tell the mousse was pushing out and the fondant was soft and wet.
How could I get my fondant to not be affected by the filling? Should I not be using wiltons fondant and go back to making my own. I feel like home made is thicker and sturdier.
these were the mousse cakes I made for Sunday
So again, I'm not sure if its different with mousse, but I had a similar problem with my first buttercream cake, and now I refrigerate my cakes to make it almost hard so you can touch it without smudging it before I put the fondant on, that way it doesn't affect the fondant. Also if its the centre filling that's coming out, then try to put less in, or put it not so close to the edges, so that when you sandwich it together it doesn't come out the sides - if that makes sense?!
With these cakes, if you're really worried you can remove the fondant and put a new layer on. I've not worked with Wilton fondant, but maybe using it slightly thicker would help.
Does that help?
Total amateur baker here. Hoping I can get an answer,
I'm making my boyfriends birthday cake and his birthday is Sunday (12th april). I wondered if I can make it today (Friday 10th)
What I need help with is…
1) What's the best way to store fondant for 2 days?
2) When should I make the buttercream and what's the best way to store it for 2 days?
Official guidelines for refreezing...
Hello everyone, I see lots of good suggestions coming from everyone. As I read this conversation, I have got an idea of baking a cake little ahead of time and then decorating. My question is that I want to do a whipped cream cake for Saturday afternoon, which is the best time to decorate the cake ? How long the whipped cream frosting will last in the refrigerator ? I checked so many other sites, but didn't get any proper answer. Please expert bakers, help me in this. I really appreciate. Thanks so much in advance.
If I use syrup with Brandy... if I decorate on Friday is the cake good outside until Sunday?
Ok I have a dilemma! I started making my cake on Friday for a Saturday delivery but then my customer told me she couldn't pick it up until Tuesday. How am I going to be able to keep the cake and buttercream fresh until Tuesday???
I am soooo nervous, the Buttercream is already starting to get really hard on the cake!!..Can anyone help me please??
Cheryl, if it's a normal cake with American buttercream, with no other fillings, etc. that would be harmed by extreme cold, then I would have put the cake in the freezer until tomorrow or so. Not sure if it will make much of a difference now that it's Sunday night.
It's not ideal but it's better than delivering cake that's been sitting out or in a fridge for 4 or 5 days.
Has anyone frozen cakes filled and decorated with Swiss Meringue Buttercream? Any issues?