Indentations On Sides Of Fondant Cake

Decorating By emmc Updated 11 May 2013 , 3:48am by emmc

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emmc Posted 9 May 2013 , 5:16am
post #1 of 5

AI made this cake last night but just now when I went to check on it, to my horror I saw indentations on the fondant![IMG][/IMG]

I will have to cover it up with more bushes later but I'm just wondering what went wrong so that I will know the next time. Could it be because I put on the gumpaste figurine immediately after decorating the sides? As in should I let it dry a little first? I was afraid it would crack from the weight if I leave it for too long...

Btw how do ppl normally package 2 tier cakes? This is my first 2-tier and I couldn't find a box that goes with it.

4 replies
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heartsnsync Posted 9 May 2013 , 5:56am
post #2 of 5

There could be many factors that could cause imperfections in the appearance of your fondant covered cake after it sits for awhile. So, without knowing all the steps you did in how you filled, frosted, and put on the fondant it would be hard to help you with that.


As for the boxing situation, I answered a post about that some months back. I use regular bakery boxes by altering them a bit and using clear plastic film. How I go about it is I figure out how tall my two tier cake is, including any toppers, and then add another 1/2 - 1". That is the height my box needs to be. Take the bakery box and measure the height of the bottom edge (usually 6" on my boxes) and subtract that from your total height. That then is the additional height you need. I then measure that amount continuing on up the box onto the lid portion. I mark the measurement on both sides of the box then cut the flaps at those spots. I then crease the new "lid" portion. Now, tape the sides together to secure your now partially upright overhang lid. You will no  longer have a lid that will close. Instead doing this creates a "view window" for your cake customer to see without having to unwrap the cake right away. I cover the space between the overhang lid down the front of the cake to the front bottom of the box with the clear plastic film. I then wrap the film similar to a package nice and tidy and tape the sides securely. I place my business logo on the front of the bottom of the box before placing the plastic film on the box. This method of boxing looks professional, does not cost any extra and is perfectly secure. I have delivered many two tiered cakes this way with no mishaps. I have even done it for boxes up to 16" with no issues.  HTH

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emmc Posted 10 May 2013 , 6:40am
post #3 of 5

Thanks for your reply! :) Here was how I did my cake. I was a bit short of time actually...

1) Baked my cakes (devil's food cake) and froze them overnight, then defroze them in their wrappings before frosting with ganache (I made my ganache the night before and let it set for one night but it still wasn't totally firm - my mistake for not measuring it precisely)

2) I trimmed the sides of the cake to make them even - but now that I look at it, it wasn't really that even haha...

3) Although my ganache was still slightly soft (not peanut butter consistency) I had to frost them as I needed them to set on the cake before I cover with fondant. I left it in front of a fan to dry - should I have done this? Anyway, it was almost dry to the touch. I didn't leave it overnight, only like maybe 4 hours... then I covered them in fondant. Covered top tier first then the bottom tier cuz I read that if you let the bottom tier dries before you put on the top, it might crack... how true is this?

4) Before the top tier dried, I put the gumpaste figurine on - could this have caused it too?? I'm sure the bottom tier was sagging a bit too, but since there were decorations on the side, I couldn't really see them... and it really only showed the next morning..

As for the box you described, i didn't quite get it... do you have a picture, or perhaps direct me to that link you mentioned? I couldn't find it... sorry for the trouble and thanks so much for your time. :)

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Evoir Posted 10 May 2013 , 6:52am
post #4 of 5

ADid you use Satan Ice?

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emmc Posted 11 May 2013 , 3:48am
post #5 of 5

ANo. Our local stores ran out of white and yellow fondant so the yellow was Bakels tinted with yellow gel colour

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