Leaky Cake/ Melted Fondant

Decorating By Spencer2620 Updated 11 Jan 2012 , 4:24am by KoryAK

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Spencer2620 Posted 8 Jan 2012 , 7:43pm
post #1 of 6

I made a chocolate cake that was soaked in an alcohol simple syrup filled with mousse. I also gave the cake a crumb coat with the mousse. I then covered it with fondant. Tis is not the first time but my cake started to leak liquid and the fondant started to thin out and get droopy...anyone know why?? This is not the first time.... I'm not sure if it is the mousse or the simple syrup...I'm not over soaking it and I'm not refridgerating it either...of course I put the left overs in the fridge...anyone..please help!

5 replies
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BlakesCakes Posted 8 Jan 2012 , 11:59pm
post #2 of 6

It probably is too much moisture seeping out of the cake and coming into contact with the fondant. It melts the fondant from the backside and creates a sugar syrup that leaks out and erodes the fondant in spots where it's thinner.

If this is a typical sponge cake, you just can't soak it with liquid and expect it to hold that liquid indefinitely. The more soaked it is, the less time you have before it creates problems.

A simple syrup is usually applied with a pastry brush LIGHTLY, dabbing gently over the cut surface of the cake. It's not used to "soak".


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AnnieCahill Posted 9 Jan 2012 , 1:03am
post #3 of 6

I think it's the mousse. If it's made with heavy whipping cream, the cream will break down and get watery. This happens to me all the time when I make a trifle with heavy whipping cream and I don't stabilize it with anything. I think you are ok with the simple syrup as long as you use it sparingly and don't go crazy with it. A lot of people use simple syrups and cover in fondant with no issues. Use buttercream instead of mousse on the outside and you should be ok.


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carmijok Posted 9 Jan 2012 , 2:40am
post #4 of 6

Fortunately have not had problems with a whipped filling...I just make sure my dam is good and thick around the cake to hold it in. And I put a thin layer of BC over the top so the filling won't soak into the cake as much.

I don't use simple syrup...sometimes a light coating of Kaluah on chocolate cake...but very light...not soaking.

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DeniseNH Posted 11 Jan 2012 , 1:15am
post #5 of 6

Can you make your simple syrup thicker - boil it longer?

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KoryAK Posted 11 Jan 2012 , 4:24am
post #6 of 6

The moisture in you mousse melted the fondant. I promise. You can do the same thing next time and either A) coat with buttercream instead or B) place a layer of buttercream over the mousse to keep them separate.

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