Covering A Sponge With Fondant

Decorating By Caroline1962 Updated 20 Jan 2015 , 11:55am by Caroline1962

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Caroline1962 Posted 19 Jan 2015 , 1:51pm
post #1 of 3

Hi all


Think I may have raised this earlier in a wrong location.


Please can someone help.


I am about to make a stacked 4 or 5 tier wedding cake.


The largest tier will be fruit, but the upper tiers will be sponge, 2 red velvet and 2 lemon.


My issue is, after adding frosting/buttercream to the cakes and crumb coating them, when I cover them with fondant, how do I stop the cream being pushed out of the middle and thus pushing out the fondant and having a 'bulge' around the centre of the cake.


Thank you for any help on this matter.



2 replies
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Magic Mouthfuls Posted 20 Jan 2015 , 11:21am
post #2 of 3

I've seen a thread here a few months back suggesting a settling period with a weight on top.  The OP suggested a large ceramic tile (ie 12" x 12" placed on top of filled cake tier (not sure if fully iced yet) with wrap/baking paper inbetween for hygiene.  Let rest for a few hours, then scrape off any buldged out filling (and then do the crumb coat) and then its ready for fondant.


Haven't tried the method yet, but sounds good.

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Caroline1962 Posted 20 Jan 2015 , 11:55am
post #3 of 3

Thank you, I think I will try this.

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