Fondant Issues I think?

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Permalink Reply by Heather Barbery on June 30, 2011 at 12:16pm

Hey do you have any pics to reference?  I know this sounds crazy, but I'm in Texas and any time I order fondant from the north I have issues of cracking and "elephant skin".  I've learned if I add glycerin or shortening I don't have the same issues.  Are the air bubbles in the fondant itself or underneath?  If they are forming underneath it's the way you ice the cake.  If it's within the fondant then it's the way you knead it right before you roll it.  Before you go to roll it out give it some "pressure rolls" kinda push the fondant into itself to help remove the air bubbles.  I still have trouble from time to time with it.  Just one of those learning processes that gets under your skin from time to time huh?!

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Permalink Reply by Teresita (Terry) Hernandez on June 30, 2011 at 1:53pm

Thanks for your advice.  I'll try to find some pictures to send to you but I don't think that will be a problem any more since I got the Mat.  It's really good and keeps the fondant smooth. I'm starting to think that I am putting too much icing on my cake.  Should the icing be cold or at room temperature when you put the fondant on?  I am definitely doing something wrong.  I am going to experiment to see if I can figure it out.  Your cakes are beautiful.  Thanks again.

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Permalink Reply by Deah on June 30, 2011 at 2:22pm

Are you are having air pockets form under the fondant kind of like a buttercream blow out?  Too much icing shouldn't be the issue.  Many of us use a full coat of icing under the fondant.  Your edges probably won't be as sharp but it doesn't cause bubble problems.  There are a couple of things I would try. 

 

First, are you allowing your cake to settle?  I bake one day, buttercream the next and fondant at least 1 hr later but sometimes the next day.  Waiting to apply buttercream allows the cake to settle - this reduces the bulge in the middle also.

 

If you are putting fondant on a cold cake that may be your trouble.  I've never put fondant on a cold cake but if you live in a hot, humid area you may need to chill the cake for 20 minutes or so before the buttercream will set firm enough to apply the fondant.

 

One other thing, when you smooth your fondant be sure to smooth the sides downward, not upward.  Any air under the fondant will be pushed to the bottom and work itself out while you smooth it. 

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Permalink Reply by jeri c on June 30, 2011 at 2:34pm

Definately can be from too much buttercream under the fondant.  The buttercream has a tendancy to shift after you add the fondant if you have it too thick.  I never used to knead shortning into my fondant but now I put a little on my hands and the fondant does have a nicer texture to it with a little shortning added.  It does keep it from drying out for sure and makes it a little more elastic. 

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Permalink Reply by Heather Barbery on June 30, 2011 at 2:51pm

I can't say I've had an issue with too much buttercream.  I ice it like I would a regular buttercream cake and then chill it for about 30 minutes to 45.  Just enough time for me to get all the fondant stuff out and set it up, knead, and roll.  And like Deah said smooth downwards.  Are you in the south or north?  I know it's an odd question but where you are plays a factor in what you should do to help.  If you are up north I don't know if my info is of any help :)  Can't wait to see the pics!

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Permalink Reply by Kathryn P on June 30, 2011 at 10:38pm

It may be an issue with bulging.  I wrote an article on tips to help prevent those kinds of problems.  Maybe it can help with some of the sagging/air bubbles.  Refrigeration is KEY in my opinion.

http://sugarturntable.com/?p=27

I hope you figure it out!  Maybe it was just an off fondant day (doesn't matter how good someone is, there are always some of those days).

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