First Could I Have Avoided These Problems

Decorating By fondafondant Updated 29 Jun 2010 , 10:28pm by catlharper

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fondafondant Posted 29 Jun 2010 , 3:04pm
post #1 of 7

Well, this weekend I did a cake for a friends baby shower. Thanks to all for the advise on attaching the small fondant figures on the cake! Here are some other things that I noticed and was not pleased with (glad I did the cake for free for the practice).

1. How do you NOT get the little bits of powdered sugar stuck in the
fondant as you roll it out?

2. As I was cutting out the fondant for the small figures and a scalloped
edging in the top each layer, there was "drag" marks along the edges
of the fondant. tried using both a sharp paring knife and an exacto
knife and both resulted in the rough unfinished looking edges.

3. There were small what I think was air bubbles in the small flowers
and stars, I attached on the sides of the cake....Is it because I
didn't knead it enough?

4. I feel I overcooked the cake a bit and when I cut the cake, I didn't
like the appearance of the dark edges. should I have frozen the cake
and trimmed off the dark edges before applying the BC crumb coat?

5. Finally, does the fondant ALWAYS fall off when the cake is cut?

Thanks in advance for all of the experts out there, I can only hope to do the great work I see in the photos here. Have a great day in the world of cake!!!!

6 replies
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Malakin Posted 29 Jun 2010 , 5:58pm
post #2 of 7

Do you have a pic to attach?
1. I roll mine out on an ateco mat covered in a very fine layer of shortening, not powdered sugar. But if you get a little on the fondant I dust it off and then rub lightly with shortening.
2. If I must cut something out instead of using a cutter, I kind of rock the blade, pick it up, rock it again in the next spot to be cut. If I try to cut it, mine usually ends up jagged. That's why I bought a Cricut cake.
3. If the air bubbles was in the design, it could just be the recipe. If it was on the side of the cake under the fondant, they can be gently popped and smoothed down.
4. Not too sure on this one. If I overbake a cake I usually rebake. BUT, if it is not to badly overbaked, I use a simple syrup over it and even if it is darker, it is still moist and not hard and crumbly. I don't freeze or refrigerate or do a crumbcoat. I use Sugarshack's methods for BC.
5. Nope, not always. At least not mine. To be honest, I make mine, let it sit for 24 hours, cover cake, then usually another 24 and it stands up on it's own! When I used MMF, it fell off.
Hope this helps you some.

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tinygoose Posted 29 Jun 2010 , 6:17pm
post #3 of 7

A picture would be helpful...but..

1. Vodka on a Q-tip. If it's all over then mist vodka with an airbrush if you have one.

2. ?

3. Could be..hat pin will take out air bubbles.

4. bake at 325 for most cakes. Cut off the top to level it (long serrated knife) and remove some the dark crust.

5. Not usually, did you put a layer of bc under it? Cakes are easier to cut when they are slightly chilled. IMO

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soledad Posted 29 Jun 2010 , 6:23pm
post #4 of 7

In regards to overbaking of cake.... get a good timer and get use to using it. Ever since I am using one, my cakes are coming out great! icon_biggrin.gif If the cake calls for 45min. I set the timer for 35min when it rings I know That I have to check how is doing, turn the oven light on and keep and eye on it.because is very close of being done icon_smile.gif

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tmelrose Posted 29 Jun 2010 , 6:24pm
post #5 of 7

1. Sift your PS to avoid any balls or clumps.
2. Smooth edges of fondant with your fingers to avoid tear out seams.
Ditto with Malakin on other points. Make sure your oven isn't too hot (325*) and keep an eye on it or I'd rebake too. Fondant shouldn't be falling off.

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yummy Posted 29 Jun 2010 , 9:10pm
post #6 of 7

Using a brand new clean nude color knee hi stocking, I put some cornstarch in it tie it and sprinkle it on my surface and on top of fondant or gumpaste. Better control less residue.

Aftetr rolling out fondant let it rest for a few minutes (10-15) before cutting. How thick or thin it is also determines how long to let rest.

Sometimes you don't need all the powder sugar called for in the recipe. Yes sift your ps and knead it til it feels right making sure not to add in too much at a time. When it feels right (not too soft not too firm) knead the hell out of it. Double wrap in plastic and put in plastic bag on counter. When ready to use, you might need to soften it up in the microwave (about 10 sec.) knead the hell out of it again before rolling.

You could be overbaking, so do invest in a cooking timer Another thing you might want to pick up is a oven therm.. A couple of years ago I used to bake at 350 degrees and my cakes where cooking too fat and I had hard burnt edges. I bought one (they hang of your over rack) and hung it in the center then preheated my oven at 350. I checked 20 mins. later and the oven knob read 350 but the therm. read 375. So I was baking at 25 degrees higher which made my cooking time too long.

Freshly iced non crusting bc- fondant sticks automatically.
Crusted bc or set ganache- use a water bottle with a fine mist and mist cake then apply fondant; or brush fondant or ganache with apricot glaze to make fondant stick.

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catlharper Posted 29 Jun 2010 , 10:28pm
post #7 of 7

When using white fondant I just brush the powedered sugar off of the fondant. When using colored fondant I either roll it out on crisco or use vodka to brush on the surface.

Sift your powdered sugar well before adding it to the fondant then make sure to knead well till it's soft like pizza dough then cover it with a thin covering of crisco, wrap well and then refridgerate over night. When you take it out the next day microwave it for 30 seconds to one minute to soften it up then knead it again till it's soft and pliable like pizza dough. It should not be sticky or cracking when you get it to the right stage. This will help you with powdered sugar lumps and bubbles. It may take up to 10 mins to get the right texture before you are ready to roll it out.

As for how your cutter cuts. Make sure it's clean for each and every cut. Fondant/sugar residue on your cutter can make the edges jagged. Any jagged edges can be smoothed out by using one of the fondant tools or your fingers to "round" the edges.

As for baking, sounds like you may be using too high of a temp or baking too large/deep of a cake without a heating core or flower nail to help the middle bake faster. Anytime you get the dark brown edges you may want to trim before crumbcoating.

Lastly, in summer it's very common for the fondant to pull away from the cake and "fall off". This is because the buttercream under it has softened and allows the cake to pull away. With fondant, which can have condensation if not allowed to come to room temp after being in the fridge, it's a crap shoot this time of year if the fondant will stay put or not. Hard to keep it at a cool room temp when you have to deliver it somewhere in a vehicle which may not be the same temp to a location which may not even have A/C much less room temp. Anytime your cake gets warmer there will be a bit of a problem with the fondant staying put after cutting. I never ever have this issue once the temps outside drop below 70 but the day they start going up is the day I start to have this issue. UGH.

hope this helped!

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