A Line On My Fondant Where The Buttercream Is!!!
Decorating By mylin35 Updated 3 Aug 2011 , 3:40am by mylin35
help meeeeeeeeeee! i hope somebody can answer my question! 
everytime i put the fondant, a few minutes later, it looks like the buttercream whant to run away out of the cake ahahah! i.e there is a line on the side ((( can someboby know what im doing wrong???
1)frozen the cake 2)put the buttercream on the frozen cake and put it in the fridge 3) after a night, i take the cake and put the fondant on the cold cake ?????? : ((((
mama miaaaaaaaaaaaaaaaaaaa! i,d like to know.........
...also, your cake may have a hard time settling as once the cake is cold, its firm all the way through, making the BC and cake stiff enough to stand up and not settle. If using a perishable filling that MUST stay fridged, I would do the slight squish method, then put a cake board on top, and wrap tightly, being sure to keep some pressure down on the cake to emphasize settling and weight of icing! HTH! Also, are you using a dam? Even BC only filled cakes need a dam!
I was told a cold cake can't settle, so if your icing your cakes frozen and placing them in the fridge...... as your putting the fondant on it, its probably coming to room temp and settling causing the butter cream to create the bump. Try letting the cake come to room temp, place something heavy on it like a ceramic plate and let it sit for about an hour. That should elimination the bluge problem.
A dam is when you pipe a thick line of butter cream around the edge of the cake then fill with your filling. If you are using straight buttercream as your filling then you don't need to dam but if you are using a filling, like fruit or a pudding/cream then you would pipe a dam around the perimeter so the filling won't squish out of the cake. After you have filled the cake firmly press down the top layer to remove any possible air bubbles which can cause your filling layer to bulge when the cake settles. When you have completely filled your cake and before you put the crumb coat on try setting a piece of tile (12x12) on top of the cake and let settle for about 30 min to 1 hour. That should take care of your bulging problem when you cover with fondant.
Sorry... after your cake has settled (30 min/1 hr at room temperature) you can crumb coat and either let that sit out to naturally crust or you can put it in the fridge to rush the buttercream to crust. After your buttercream has crusted (nothing come off on your finger if you touch it) then you are ready to cover with fondant.
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