fondant and frosting
I someday hope to be able to attend school and master the art of cake decorating. I love arts and crafts but especially love making things that are personalized towards each individual making the moment even more special. Unfortunately, finances force me to learn by trial and error for now.
So, I have two questions. I baked a cake and for the first time made my own fondant with marshmallows. It turned out fabulous. I also made my own buttercream frosting which turned out nice as well. This was the problem. I frosted the cake after crumb coating, then laid the fondant. After we got the cake to the party, it appeared as though the frosting on the cupcakes was melting and oozing down the cupcake. Thennn, the fondant cake appeared to be bulging at the sides.
The melting frosting I figured could be due to the humid weather here in Hawaii but it never seemed real firm. The bulging sides? I thought perhaps I rolled it too thick so the weight of it pressed all the frosting over the edges causing the bulge. Don't know for sure but would really like input and direction if anyone has time.
Thanks and happy baking!
Replies to This Discussion
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Permalink Reply by Karen Underdahl on
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Hi Kandi;
Bulging can be caused by the cakes settling. How long, after you put on the crumb coated, did you wait to put your last coat of frosting and fondant? I usually wait overnight, but 4-6 hours will work or some place a tile on top of the cake to help the process along. (I have not had good luck with that) :- }
Also; did you use a crusting buttercream?
Karen
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Oh and, did you have a filling? If so- did you use a stiff dam to prevent the filling from pushing out, from the weight of the fondant? :-}
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Permalink Reply by Ellen M on
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It is not a good idea to fill and frost a freshly baked cake as mentioned as it needs to settle. A really good source of info on that process is Sharon Zambito. Check YouTube I think her crusting buttercream video is still on there and I even have her video 'Perfecting the Art of Buttercream' where she takes you thru' the process. I have learned alot from watching YouTube videos on this subject as well.
A good stiff dam of buttercream might be necessary even if you fill only with regular buttercream and not a fruit filling because of the area you live in.
I have issues with fondant only because I have not worked with it enough, but the thinner the better as that stuff is heavy. Some people put their filled and frosted cakes in the refridgerator to firm up before putting on the fondant and some put the fondant covered cake back in refridgerator (in a box(es) to keep off moisture) and keep firm.
We self taught go thru' trial and error so keep practicing and try different things as what works in one area will not in others.
YouTube is a good place to learn/get ideas.....for free.
As well as forums like this-E
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Permalink Reply by Marsha Winbeckler on
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Here's our video that shows how we make our crusting buttercream icing. I believe Sharon Z's recipe is similar to ours, but we mix it in stages so lumpy powdered sugar never causes a problem.
http://www.cakeswebake.com/video/buttercream-icing-winbeckler
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I just got some powdered sugar so I can try the Winbeckler recipe. I will attempt the creamy stage I wonder how this icing is with a mix of butter and Hi-ratio shortning............... I have to go back to the store to get the ings for their cake recipe as well, it sounds yummy.
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