I have a wedding cake today that is covered in fondant. I woke up this morning to 2 of the tiers having huge buldges and cracking! I am freaking, and have no idea of how to fix this! I am concerned that I am going to have to re-do both of them, but don't have enough fondant for that! I use MFF recipe. Any suggestions would be appreciated! Could someone tell me that I may have done wrong in the first place? Thanks!

Anyone? Has anyone other than me ever had this problem???

Could I patch the cracks with RI or BC?

Several factors may come into play with bulging fondant.... Maybe cake filling was too thick; did you let you fill and let your cakes settle overnight before covering??
I had 1 cake bulge and crack slightly (along trim) during a night once myself... I was "lucky" enough to be able to cover the crack with additional decorations.... you never knew it was there!! Where is your cake cracking? If you are able to post a pic, you may have some others that can help give you a better idea. I definitely would not try to fill with BC or RI since different consistency.
~ Jaime

Here is a picture. The fondant is literally hanging off the side of the cake.

I did let the cakes settle for a few hours, but not over night. My husband thinks it has something to do with humidity. I don't... just very frustrating!

im sorry to hear that but i think you may have put to much filling as well and it didnt sit long enough, it looks like icing/filling overflowed and expanded the fondant forcing it to crack. ive done this myself sorry im sure its not as bad as you think!

I'm having the same sort of problem with my cake that is due for a wedding today too. It's not cracking, but I do have a bulge all the way around the cake from the frosting. I didn't put a lot of filling in it, but it settled on me and now I have a ring around the cake. I was going to redo it, but I can't. I don't have enough time. I just hope that the bride will still be happy with it.

I pulled a portion of the fondant off, and it looks like the icing came off the cake. I think that might be the reason. I use Sugarshacks method for icing the cake and cut off the extra fliing before I icing the cake, so I don't think that is the problem. I don't know... at least the other side is ok. Hopefully no one will notice.

What kind of supports did you use?

Despite all of my frustration, I am pretty pleased with the cake. Thought I would share. Hopefully I won't have this kind of problem again.

I think it's beautiful!

Thank you! The buldge is hiding in the back.

its amazing!!! you have nothing to worry about

GEEEEEEZZZZZZZZZZZZZZZZZ ITS GORGEOUS!!!!!!!!!!!!!! I love this cake. Nice job!!

This happened to me once and I still cant figure what was the reason why it happened.
Edna

Your cake is awesome! Sorry about the problems.

It's beautiful! I love it!

looks flawless! how much icing was under the fondnat?

that sounds like you had a good ole blow out! Soory; I know they are frustrating!

I posted about having this problem this weekend, too. WHat kind of buttercream does everyone use? I like IMBC best, but it gets soft. So I use a crusting buttercream this time...still had a blowout. Is it the weather? It was, once again, hot in the reception site. My buttercream seemed to have softened up over night.

[quote="sugarshack"]looks flawless! how much icing was under the fondnat?

Sharon,

How much icing should be under the fondant?? I feel like people sometimes don't care for the flavor of fondant, so I try to put more BC underneath, will this cause problems like blow outs??? How thin should the icing underneath be??

Thanks!

Thanks for the compliments on the cake! I used a crumb coat under my fondant. I have found that if I use too much BC, it just causes more problems. I am wondering if it is possible that rolled my fondant too thick? I read somewhere that this could cause it to crack.