wedding cake issues with fondant
Okay! I am missing something! I have made several cakes in which the customer requested vanilla fondant. the problem is after a few minutes have passed.. air pockets begin to surface. I use a very small pin to puncture but it just keeps coming back. One of the tiers icing totally fell to the bottom of the cake and i have no idea how or why. I am in the Houston area and the humidity was high on Friday and Saturday. I dont mind using fondant.. i always prefer buttercream with a smooth finish but here lately it just scares me! I was able to disguise a few of the mistakes with ribbon and crystals as well as some fastly made fondant roses that i pinned around the tiers.. but i was not pleased with the overall turnout of the cakes (Mainly the fondant) Does anyone have any suggestions for me as to maybe what i am doing wrong? It makes me not want to take a wedding cake order ever again! I was stressing big time! i think my husband was stressing with me... i did refrigerate overnight and it seemed to help. NOt sure if the cake itself is gassing or if it is my icing. Thanks so much for any suggestions.
Replies to This Discussion
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Permalink Reply by Deah on
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Here's a couple of questions, Connie.
What kind of fondant are you using? MMF, homemade, purchased (brand)?
What is your timeline between baking, buttercream and fondant?
This info may help others answer your question.
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Permalink Reply by Connie DeGood on
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Okay.. i am using Satin Ice brand rolled fondant.. my time between is this... i try and bake all layers a day in advance.. since i only have 1 oven.. then i ice and cover in fondant same day.. usually 30 minutes to 45 minutes before applying fondant..
Deah Aldridge said:Here's a couple of questions, Connie.
What kind of fondant are you using? MMF, homemade, purchased (brand)?
What is your timeline between baking, buttercream and fondant?
This info may help others answer your question.
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Hopefully Jeri C will chime in here. She uses Satin Ice but she's in a different part of the country so the weather is different.
You might want to try this-- Day 1 - Bake your layers, Day 2 - cover with BC, Day 3 - cover with fondant.
This may allow enough time for the cakes to settle before you add the fondant. It's the way I do it and I haven't had an air bubble issue.
Did your fondant tear before it fell off the cake? It could be that your fondant may be rolled too thin but it could also be the room temperature. I don't know about you but my fondant acts differently if it is too warm in my house. I've found that my temperature has to be 72deg or lower in order for it to work properly.
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Permalink Reply by Donna Kapetanakis on
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Hi Connie,
I live in New York and had problems with Satin Ice yesterday as well. It was 90 degrees and very humid here. I was doing a test cake for a square tiffany cake. I had elephant skin and tears and had to throw the first batch out. I re-colored the white fondant, added a drop of glycerin and it was a little better. Still had tears, air pockets, etc. I phoned Satin Ice today and they advised a) use Chefmaster food coloring (I used Wilton), knead it well, use a silicone mat or roll on a surface with a little confectioners. I think in my case it was a little of each. However, whenever it's hot and humid even with the air on, I have the same fondant problems you expressed. And, I am afraid like you!
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Permalink Reply by Theresa Happe on
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The heat definitely causes the air bubbles. I know it's a pain and it takes longer, but I just keep putting the cake back in the fridge when it's hot.
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Thank you so much i will try this on the next one! Have a great day.. it is suppose to be a humid one today here in Texas!!
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I'm going to take all your advice and hopefully i'll have a better time of it this weekend. Thanks!
Connie DeGood said:Thank you so much i will try this on the next one! Have a great day.. it is suppose to be a humid one today here in Texas!!
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