Cake Decorating Community - Cakes We Bake

 I swear I have tried everything to prevent this and I am still having problems, eek! I always use a damn to try to keep the fillings in and I have tried letting my cakes settle over night before applying fondant, but I am still running into this issue. I am so confused. I am missing something and I need your help on figuring out what I keep doing wrong? I use "The Mat" and I LOVE it, but sometimes I wonder if the fondant is getting rolled too thin? Or should I be putting a thicker butter-cream base? Help please ;o) Thank you in advance!

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Hahaha sorry for the typo, oops.....meant to type "dam" ;o)

How stiff is your dam and how much filling are you using?

I think its pretty thick, but now that you asked maybe not thick enough? I get it thick enough so it is still able to be sqeezed through a pastry bag with Wilton tip. I usually do about 1/4 inch-1/2 inch thick fillings. Thanks for showing interest in my question :o) I need all the advice I can get!
 
Glenda Hughes said:

How stiff is your dam and how much filling are you using?

It should be thick enough to roll by hand if you're using a loose filling and 1/2" is a lot of filling to try to control.  What type of filling are you using?


Morning Glenda,

Mainly I use flavored butter-cream fillings. I am making my dam waaaay to thin then. And most likely have too much filling as well. I am going to try to cut back on filling and thicker dam this next week and hopefully this will solve the issue. THANK YOU SO MUCH!!
 Glenda Hughes said:

It should be thick enough to roll by hand if you're using a loose filling and 1/2" is a lot of filling to try to control.  What type of filling are you using?

Kai, I agree.  I never use more than 1/4" thick filling.  I would guess somewhere between 1/8" & 1/4".  I use the same buttercream that I use to frost.  I don't make it any thicker.  

Also, once I have the filling in place, I gently push down on the layer I am building on top of it.  I check to make sure nothing budges.  A little buttercream bulging is fine.  I smooth that to make the crumb coat.

Thank you all for your help! This website is a cake decorators DREAM!! You all are so kind. I will be making a fondant shuffle board cake sson, so I can put my new techniques in use. Thanks again...Happy Baking!

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