I made this cake for a wedding last week and it looked great when they came to pick it up. I later received a picture of the cake at the reception and it looked like the fondant had stretched on the bottom tier and the top two tiers had ballooned. Any idea what I did wrong? I used Wilton's ready made fondant. [/img]
Don't know if it is just my computer but I can't see the picture.
Your cake is soft and there is too much water in your buttercream icing under the fondant. Use a firm cake for fondant...fondant is heavy. Use a low water content buttercream against the cake or it will make the fondant softer and the fondant will not retain the shape that it was originally and will begin to soften....the soft buttercream under the fondant will become like a glaze in the trapped moisture and the fondant will then start to run down the sides of the cake. Sugar attracts moisture....that's why you get beads of it on the surface of a meringue if there is too much sugar in the meringue. This cake is wet under the fondant...I bet you 10.00. To find out for yourself, make a layer of the cake exactly as you did before....allow the cake to sit in the same enviroment for the same length of time. Take an exacto knife and cut an inch long strip out of the side of your fondant and pull the fondant away....then send me 10.00 because you found basically a Glaze (sugar mixed with water) under the fondant and against the side of your cake trapped under the fondant. How do I know? been there done that. Look at Sharon Zambito's buttercream icing for ratios...and use a better cake recipe for fondant cakes to fix this prob.
Your cake is soft and there is too much water in your buttercream icing under the fondant. Use a firm cake for fondant...fondant is heavy. Use a low water content buttercream against the cake or it will make the fondant softer and the fondant will not retain the shape that it was originally and will begin to soften....the soft buttercream under the fondant will become like a glaze in the trapped moisture and the fondant will then start to run down the sides of the cake. Sugar attracts moisture....that's why you get beads of it on the surface of a meringue if there is too much sugar in the meringue. This cake is wet under the fondant...I bet you 10.00. To find out for yourself, make a layer of the cake exactly as you did before....allow the cake to sit in the same enviroment for the same length of time. Take an exacto knife and cut an inch long strip out of the side of your fondant and pull the fondant away....then send me 10.00 because you found basically a Glaze (sugar mixed with water) under the fondant and against the side of your cake trapped under the fondant. How do I know? been there done that. Look at Sharon Zambito's buttercream icing for ratios...and use a better cake recipe for fondant cakes to fix this prob.
Thanks for the advice! I will try out Sharon Zambito's buttercream icing. I figured it was an icing issue.
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