Wrinkles In Fondant

Decorating By Custome Sweets Updated 4 Aug 2015 , 3:42pm by Apti

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Custome Sweets Posted 4 Aug 2015 , 2:21am
post #1 of 3

55c0219233427.jpeg55c02192911d4.jpeg55c02193b240b.jpegNot sure what I am doing wrong but no matter what I do my fondant has wrinkles. It will be smooth and then all of a sudden the next morning it's longer smooth. 

2 replies
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FrostedMoon Posted 4 Aug 2015 , 3:29am
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Do you mean the bulges around the sides? There can be a number of causes for that.   Are you letting you cakes settle after you fill them but before you cover in fondant?  Do you use a good stiff dam of buttercream to help reduce filling from coming out?  Both will help reduce bulges.  I typically fill, let them settle for at least a few hours, then crumb coat and refrigerate, then cover in fondant and back in the fridge until delivery/pick-up.  I do this even though I can't use fillings/buttercreams that need to be refrigerated simply for the ease of decorating and stability.

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Apti Posted 4 Aug 2015 , 3:39pm
post #3 of 3
*Last edited by Apti on 4 Aug 2015 , 3:42pm

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