Hi everyone!
I live in a very humid country and find that when I cover a cake in fondant, the fondant sags. My decorating procedure is as follows:
Day 1: Bake cakes
Day 2: Ice cakes in buttercream, let settle on counter, then in fridge overnight
Day 3: Remove cakes from fridge, cover in fondant, then back into the fridge (it's easier for me to cover a chilled cake to get sharp edges, and because of the kind of weather we have)
I find that if I don't put the fondant covered cake back in the fridge, my fondant 1) sweats, then 2) droops/sags. I know they say not to touch the cake till the sweat/condensation disappears -- and I've done that --- but then eventually the fondant droops/sags. I don't know what I'm doing wrong. Is it because the underlying buttercream softens and causes the fondant to droop?
I can't afford to cover a room temp cake because then I can't get a smooth finish on my fondant due to soft buttercream that moves around.
I use buttercream under the fondant majority of the time, clients rarely choose ganache because of the price.
I also make my own fondant.
I'd love to have a solution because I also need to decorate cakes once the condensation is gone (such as RI piping, airbrushing, etc), without worrying about fixing sagging issues.
Help please? Really appreciate it!
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reply
You could try mixing your homemade fondant with store bought fondant. I mix mine with Wilton. You can add more flavoring to the mixture for taste. I live in a very humid area too, and that works best for me. I don't put my cakes in the fridge...to me that just adds more humidity to the frosting/fondant. I have found that my buttercream has to set for at least 12 hours. Then it is firm and you can get your sharp edges. Hope that helps!
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