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I covered a cake with fondant last night, and it has left a bulge.  has anybody every put a second layer over?? and did this solve the problem?

Will I ruin the cake if i try taking the fondant off and starting again. (it is hard now)

Please help

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Hooboy - I had the exact same problem on Thursday, promptly put a second layer of fondant on and the cake just continued to sag - meaning I had to quickly bake a new cake, and prep it and cover it and decorate it as the middle layer of a 5 tier wedding cake - not fun, and in our humid climate, a real miracle that it stood up to the test! I am having such trouble with fondant that sags - never used to but now it seems to happen on every single cake and I really dont know what I am doing wrong!

Did you build a dam around it first?? I recently started using ganache and never have bulges.

Ah. The ganache is melting and sweating and coming away from the cake. This has happened to me before. You just have to do it over because it will get worse.

My cake was a chocolate cake (inspired by Michelle) and as the filling I used stiffly beaten ganache (1/3 cream to 2/3 chocolate) as a mousse, no dam, and then covered the cake in chocolate ganache (50/50 chocolate to cream) and let it stand for a good 24 hours, then wet the ganache with simple syrup and then covered in fondant, but it had a huge blister in the morning and I tried to pop it and smooth it, and eventually I just put a second layer of fondant and that was the end of the cake!  I also find that when I have to add a lot of colour to the fondant to get a decent colour (red and black are particularly the case) then the fondant becomes very soft _ I then worked in a lot of icing sugar to get it back to its original firmness - was this right?

Ganache cannot work in a humid climate. I loved the look of ganached cakes and tried to convert but the same thing kept happening so I converted back to butter cream to get the sharp edges. My fondant cakes are not as sharp but look good. I use spackle (a mixture of cake crumbs and butter cream (crusting ) and let it dry for 2-3 hours. Then I add a little butter cream to make the fondant stick.

Try adding 1 table spoon of cornstarch to your butter cream to fight humitidy

Also if you let the fondant sit for a few hour after you have kneed the colour in it will get firm again, adding icing sugar may result in cracking.

Sugar Pixy - do you mean you leave it out of a packet to get firm because I have tried leaving it overnight, in fact for a few days, closed in its packet and it never firms up enough.  Spackle - something new indeed ..... would it be the same consistence as cake balls?


Mandy was the first covering of fondant dry hard before you tried the second covering?

Well it had stood overnight and was firm, but I cant say it was hard - in this part of the world I never really have very hard fondant (unless it would be a fruit cake prepared well in advance) - my cakes are generally put together maximum 2 days in advance so I guess they never stand long enough to get hard

Yes just like cake balls. Try using Massa Ticcino tropical fondant that and Wilton( which is not great for covering large cakes) are the only two that stay firm and stand up to the humidity of the Cayman Islands

I know of a friend who simply added another layer on top and her cake was perfectly smooth.  I guess you do have to get rid of the bulge somehow

bulge meaning big air bubble?

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