Humidity & Fondant

Decorating By cakesncrumbs Updated 23 Dec 2008 , 9:35pm by cakesncrumbs

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cakesncrumbs Posted 22 Dec 2008 , 2:47pm
post #1 of 3

I made my first cake for my daughter's first birthday a couple weeks ago and have had 5 different cake "orders" since then. Everything looks great until about an hour after the cake is finished (sometimes even before). The fondant starts to sweat, bubble and tear and fall apart.

I'm thinking that the humidity is the culprit. I live on the gulf coast where humidity averages 50-60% in the winter and 80-90% in the summer. Is there anything I can add to the fondant to help with the humidity?

2 replies
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muddpuppy Posted 23 Dec 2008 , 8:52pm
post #2 of 3

Just a suggestion, but I always make sure I let my cakes settle for a day before I start stacking them, then after I cover in fondant, I wait a few hours or even overnight for the fondant to "dry" a little before I add additional decorations. It seems to help with the sagging and bubbles...sometimes anyways.. lol

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cakesncrumbs Posted 23 Dec 2008 , 9:35pm
post #3 of 3

Thanks for the tip but I did that. I baked them the morning before and decorated them the next day.

Do you think I should try using a stiffer buttercream?

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