Fondant, thinner fondant and thicker fondant. They look good til a couple hours laterHELP!

I need the secret to stacking and covering tiered cakes. I've tried a little b/c under fondant and more b'c under fondant, thicker fondant and thinner fondant. I finish them and put thiem in the frig til time to pick up , but after a hour or so, they start to sag and you can see where the layers are put together, kind of a indention or bulge. I use plastic dowels to stabilize each layer, but they seem to rise through the top after a little while, as if the cake has settled. I use a dense cake recipe that is very tasty, but maybe the icing needs something more to keep firm? People sees my cake and ask me to make for them, but they take alot of time and ingredients, so I dont know what to charge, since I feel my cakes are a little under par. I'll upload a couple photos to show you this sagging effect. HELP>

Trish

Favorite

0 members favorited this

Attachments:

2012 046 (Small).jpg, 24 KB
pittman wedding 360 -2 (Small).jpg, 167 KB
pittman wedding 514 (Small).jpg, 42 KB

▶ Reply to This

Replies to This Discussion

Permalink Reply by Karen Marie on September 10, 2011 at 3:10am

IDK either Eileen but I dont have any trouble refrigerating mine either and I use MMF too

and never put hardened gumpaste in the fridge....it makes it soften...best to wait until right before you deliver the cake

▶ Reply

Permalink Reply by BizCoCos on September 10, 2011 at 9:45am

your cakes are very nice, do you level/trim your cakes and put a weight on them so they settle before covering in fondant, looks like it buckled. At most I put fondnt covered cakes for bout 15 minutes, otherwise moisture will do your cake in quickly.

▶ Reply

Permalink Reply by Eileen S on September 10, 2011 at 10:25am

Karen - I put fondant flowers in the fridge all the time. They seem to hold their shape well enough and actually a lot of people say they prefer the taste because they are a little softer - more like candy corn consistency (without the shiny wax coat) than royal icing candy.

▶ Reply

Permalink Reply by Trish Rose on September 10, 2011 at 10:27am

Thanks for all the comments and suggestions ladies. I'll keep on practicing!

Humidity and heat are very high in Southeast Tx, finally getting a little break this week. Whoo hoo!

I also make my own marshmallow fondant, seems everyone likes the taste so much better than the store bought stuff. It's really simple to make, but I can make the BIGGEST mess with that powdered sugar. I need a room with slick floors and walls , so when I'm done I can just hose it down. :))

Check out the cake I made yesterday and tell me what you think.

Attachments:

21st ashleigh 003 (Small).jpg, 57 KB

▶ Reply

Permalink Reply by Karen Marie on September 11, 2011 at 5:02pm

Hey Eileen:

Fondant is ok but not gumpaste...the humidity in the fridge will soften them too much.

Eileen S said:

Karen - I put fondant flowers in the fridge all the time. They seem to hold their shape well enough and actually a lot of people say they prefer the taste because they are a little softer - more like candy corn consistency (without the shiny wax coat) than royal icing candy.

Fondant, thinner fondant and thicker fondant. They look good til a couple hours laterHELP!

Replies to This Discussion

Popular Cake Searches