UGH! What's going on under my fondant??? - Cake Decorating Community - Cakes We Bake2024-03-28T18:14:08Zhttps://cakeswebake.com/forum/topics/ugh-what-s-going-on-under-my-fondant?commentId=4635016%3AComment%3A1020128&x=1&feed=yes&xn_auth=noThanks, Scott Scott S. Smith…tag:cakeswebake.com,2012-07-26:4635016:Comment:10201282012-07-26T03:56:05.274ZLydia Beierhttps://cakeswebake.com/profile/LaurieBeier
<p>Thanks, Scott<br></br> <br></br> <cite>Scott S. Smith said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/ugh-what-s-going-on-under-my-fondant?commentId=4635016%3AComment%3A1019345&xg_source=msg_com_forum#4635016Comment1019345"><div><div id="navunderads"></div>
<div class="xg_user_generated"><p>Sweating depends on humidity, If the humidity is low the cake should not sweat. on the other side if the humidity is high sweating is going to happen. I have found that the worst…</p>
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<p>Thanks, Scott<br/> <br/> <cite>Scott S. Smith said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/ugh-what-s-going-on-under-my-fondant?commentId=4635016%3AComment%3A1019345&xg_source=msg_com_forum#4635016Comment1019345"><div><div id="navunderads"></div>
<div class="xg_user_generated"><p>Sweating depends on humidity, If the humidity is low the cake should not sweat. on the other side if the humidity is high sweating is going to happen. I have found that the worst case scenario is the cake looks shiny, as if I steamed it. If the cake does sweat it subsides once the cake has reached room temperature. I find this method works really well for me and allows me to keep the cake perfect for well into our clients events.</p>
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</blockquote> Sweating depends on humidity,…tag:cakeswebake.com,2012-07-25:4635016:Comment:10193452012-07-25T23:07:47.604ZScott S. Smithhttps://cakeswebake.com/profile/ScottSSmith
<p>Sweating depends on humidity, If the humidity is low the cake should not sweat. on the other side if the humidity is high sweating is going to happen. I have found that the worst case scenario is the cake looks shiny, as if I steamed it. If the cake does sweat it subsides once the cake has reached room temperature. I find this method works really well for me and allows me to keep the cake perfect for well into our clients events.</p>
<p>Sweating depends on humidity, If the humidity is low the cake should not sweat. on the other side if the humidity is high sweating is going to happen. I have found that the worst case scenario is the cake looks shiny, as if I steamed it. If the cake does sweat it subsides once the cake has reached room temperature. I find this method works really well for me and allows me to keep the cake perfect for well into our clients events.</p> Laurie
There is a huge thread…tag:cakeswebake.com,2012-07-24:4635016:Comment:10180662012-07-24T23:03:10.961ZJune Kowalczykhttps://cakeswebake.com/profile/JuneKowalczyk
<p>Laurie</p>
<p>There is a huge thread here on refridgerating & freezing fondant cakes.<br></br> <br></br> <cite>Laurie Beier said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/ugh-what-s-going-on-under-my-fondant?commentId=4635016%3AComment%3A1017613&xg_source=msg_com_forum#4635016Comment1017919"><div><p>Scott, Don't you find when you put a fondant covered cake in the refrigerator that is sweats once you take it out?<br></br> <br></br> <cite>Scott S. Smith…</cite></p>
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<p>Laurie</p>
<p>There is a huge thread here on refridgerating & freezing fondant cakes.<br/> <br/> <cite>Laurie Beier said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/ugh-what-s-going-on-under-my-fondant?commentId=4635016%3AComment%3A1017613&xg_source=msg_com_forum#4635016Comment1017919"><div><p>Scott, Don't you find when you put a fondant covered cake in the refrigerator that is sweats once you take it out?<br/> <br/> <cite>Scott S. Smith said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/ugh-what-s-going-on-under-my-fondant?commentId=4635016%3AComment%3A1017613&xg_source=msg_com_forum#4635016Comment1017756"><div><div id="navunderads"></div>
<div class="xg_user_generated"><p>Hi Cheryl, First when working with butter cream you need to keep your cake refrigerated. If the cake and icing are at room temperature it will be soft and easy to cover, but the weight of the fondant will cause the cake to compress on itself. By refrigerating the iced cake 45-60 minutes it will firm allowing you to cover it and return it to the fridge. Once the cake warms to room temperature it will start to fail especially on warm and humid days. I find by doing this the cake has about 3-4 hours of display time for our clients before it needs to be cut.</p>
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</blockquote> Yes Michelle
I know about tha…tag:cakeswebake.com,2012-07-24:4635016:Comment:10180652012-07-24T23:01:57.759ZJune Kowalczykhttps://cakeswebake.com/profile/JuneKowalczyk
<p>Yes Michelle</p>
<p>I know about that organization. But it is not here in as yet Canada. They are launching here, but they are looking for corporate sponsors to get the ball rolling. Going to sign up and volunteer, and when things get rolling...I might get a cal to help. :o)<br></br> <br></br> <cite>Michelle Johnson said:…</cite></p>
<p>Yes Michelle</p>
<p>I know about that organization. But it is not here in as yet Canada. They are launching here, but they are looking for corporate sponsors to get the ball rolling. Going to sign up and volunteer, and when things get rolling...I might get a cal to help. :o)<br/> <br/> <cite>Michelle Johnson said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/ugh-what-s-going-on-under-my-fondant?commentId=4635016%3AComment%3A1017613&xg_source=msg_com_forum#4635016Comment1017613"><div>June, I know there is an organization call icing smilings. Make cakes for special people.</div>
</blockquote> Scott, Don't you find when yo…tag:cakeswebake.com,2012-07-24:4635016:Comment:10179192012-07-24T16:04:13.263ZLydia Beierhttps://cakeswebake.com/profile/LaurieBeier
<p>Scott, Don't you find when you put a fondant covered cake in the refrigerator that is sweats once you take it out?<br></br> <br></br> <cite>Scott S. Smith said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/ugh-what-s-going-on-under-my-fondant?commentId=4635016%3AComment%3A1017613&xg_source=msg_com_forum#4635016Comment1017756"><div><div id="navunderads"></div>
<div class="xg_user_generated"><p>Hi Cheryl, First when working with butter cream you need to keep your cake…</p>
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<p>Scott, Don't you find when you put a fondant covered cake in the refrigerator that is sweats once you take it out?<br/> <br/> <cite>Scott S. Smith said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/ugh-what-s-going-on-under-my-fondant?commentId=4635016%3AComment%3A1017613&xg_source=msg_com_forum#4635016Comment1017756"><div><div id="navunderads"></div>
<div class="xg_user_generated"><p>Hi Cheryl, First when working with butter cream you need to keep your cake refrigerated. If the cake and icing are at room temperature it will be soft and easy to cover, but the weight of the fondant will cause the cake to compress on itself. By refrigerating the iced cake 45-60 minutes it will firm allowing you to cover it and return it to the fridge. Once the cake warms to room temperature it will start to fail especially on warm and humid days. I find by doing this the cake has about 3-4 hours of display time for our clients before it needs to be cut.</p>
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</blockquote> June, I know there is an orga…tag:cakeswebake.com,2012-07-24:4635016:Comment:10176132012-07-24T15:44:57.055ZMichelle Johnsonhttps://cakeswebake.com/profile/MichelleJohnson489
June, I know there is an organization call icing smilings. Make cakes for special people.
June, I know there is an organization call icing smilings. Make cakes for special people. Hi Cheryl, First when working…tag:cakeswebake.com,2012-07-24:4635016:Comment:10177562012-07-24T13:15:35.838ZScott S. Smithhttps://cakeswebake.com/profile/ScottSSmith
<p>Hi Cheryl, First when working with butter cream you need to keep your cake refrigerated. If the cake and icing are at room temperature it will be soft and easy to cover, but the weight of the fondant will cause the cake to compress on itself. By refrigerating the iced cake 45-60 minutes it will firm allowing you to cover it and return it to the fridge. Once the cake warms to room temperature it will start to fail especially on warm and humid days. I find by doing this the cake has about 3-4…</p>
<p>Hi Cheryl, First when working with butter cream you need to keep your cake refrigerated. If the cake and icing are at room temperature it will be soft and easy to cover, but the weight of the fondant will cause the cake to compress on itself. By refrigerating the iced cake 45-60 minutes it will firm allowing you to cover it and return it to the fridge. Once the cake warms to room temperature it will start to fail especially on warm and humid days. I find by doing this the cake has about 3-4 hours of display time for our clients before it needs to be cut.</p> Oh
That is like me. Kinda bee…tag:cakeswebake.com,2012-07-24:4635016:Comment:10178162012-07-24T12:15:32.152ZJune Kowalczykhttps://cakeswebake.com/profile/JuneKowalczyk
Oh<br />
That is like me. Kinda been slow. Summer time. Most decorators are crazy busy with weddings this time of year. Our cake club doesn't meet until Sept because of that & family holidays. I would be happy Laurie with 1 or 2 cakes a mnth. In USA they have a great organization called, I think, Make a child smile?? Something like that. Make a b-day cake for free for a deserving child. I have been searching, but so far, haven't found anything like that in my immediate area. Would love to be…
Oh<br />
That is like me. Kinda been slow. Summer time. Most decorators are crazy busy with weddings this time of year. Our cake club doesn't meet until Sept because of that & family holidays. I would be happy Laurie with 1 or 2 cakes a mnth. In USA they have a great organization called, I think, Make a child smile?? Something like that. Make a b-day cake for free for a deserving child. I have been searching, but so far, haven't found anything like that in my immediate area. Would love to be involved in something like this. Paying it forward.......with cake. :0) I don't really do it as a ful…tag:cakeswebake.com,2012-07-24:4635016:Comment:10175662012-07-24T04:25:43.733ZLydia Beierhttps://cakeswebake.com/profile/LaurieBeier
<p>I don't really do it as a full time business. Mostly it is word of mouth and people I know. This way I can pick and choose what I do. I have a lot of fun that way.</p>
<p>I don't really do it as a full time business. Mostly it is word of mouth and people I know. This way I can pick and choose what I do. I have a lot of fun that way.</p> That's why I am not in busine…tag:cakeswebake.com,2012-07-24:4635016:Comment:10174952012-07-24T02:54:54.408ZJune Kowalczykhttps://cakeswebake.com/profile/JuneKowalczyk
That's why I am not in business. Don't have to worry if I am up to decorating.
That's why I am not in business. Don't have to worry if I am up to decorating.