bulge
Hi
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
Replies to This Discussion
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Permalink Reply by Mandy Donaldson on
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Well I tried the second covering option & I am glad to say it worked. Not 100% perfect (how I would prefer) but I am happy and wouldn't use otherwise.
The problem I have now is ... the cake is a 3 tier wedding, got the 2 layers together so far & it's so heavy I cant move it on my own
how do you transport yours?
how do you store it overnight?
thanks x
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Permalink Reply by Mandy Nel on
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Yes, air bubble - BIG! (on the scale of grand canyon?) :-)
Sugar Pixy, you talking about Zululand, a small part of the province of KwaZulu-Natal in South Africa - no Massa Ticcino tropical fondant and Wilton here - I mostly make use of a local producer Bakels in Johannesburg and buy in 14kg quantities called "pettinice".
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Mandy Donaldson said:Well I tried the second covering option & I am glad to say it worked. Not 100% perfect (how I would prefer) but I am happy and wouldn't use otherwise.
The problem I have now is ... the cake is a 3 tier wedding, got the 2 layers together so far & it's so heavy I cant move it on my own
how do you transport yours?
how do you store it overnight?
thanks x
Hooboy! I did a 5 tier wedding this past weekend (the middle tier being the problem child) and what I did was as soon as they had their fondant coverings I put each cake in its own cardboard box and left them in my dining room with aircon running, but by Friday evening they were showing signs of being on the verge of having fondant meltdown (we have had an extremely hot spell) so after reading on this cakeswebake and cake central forums, I cleared out my fridge and put the boxes in the fridge, covered them all with bubble wrap (so that they didnt get any of the real cold) and on Saturday morning at 5am I loaded them in to a panel van that I had laid a fat duvet down on first, and then the boxes and put cushions inbetween boxes to make sure they didnt go slipping anywhere, and then drove at snail's pace to deliver the cakes to the wedding venue some 160kom away in the deep african bush! By the time I got to my destination, the cakes were still lovely and cool and I could stack them, and wrap their ribbons around the edges to hide the silver boards underneath each layer, and there was no sign of any condensation on any of the cakes - bearing in mind that they were all plain colours without any form of design on them. It was my first try at putting cakes in fridge and it was a risk but worked well in the end. The middle layer was the only one that had any decorations on and that one I left in the airconditioned room with a huge net over it to keep any insects that might want to investigate off it - and it was perfect in the morning (but of course running the aircon at full ball is very expensive in South Africa so I do need to try and invest in a low humidity fridge - if I can get my hands on one!) Hope that helps? All the best - will be thinking of you because I know how stressful (yet wonderful) these cakes can be :-)
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Such nice words of wisdom, thank you. It's nice knowing other cakies have the same thoughts & feelings.
Well I finally finished the cake, now the delivery, will post my photos later.x
Mandy Nel said:
Mandy Donaldson said:Well I tried the second covering option & I am glad to say it worked. Not 100% perfect (how I would prefer) but I am happy and wouldn't use otherwise.
The problem I have now is ... the cake is a 3 tier wedding, got the 2 layers together so far & it's so heavy I cant move it on my own
how do you transport yours?
how do you store it overnight?
thanks x
Hooboy! I did a 5 tier wedding this past weekend (the middle tier being the problem child) and what I did was as soon as they had their fondant coverings I put each cake in its own cardboard box and left them in my dining room with aircon running, but by Friday evening they were showing signs of being on the verge of having fondant meltdown (we have had an extremely hot spell) so after reading on this cakeswebake and cake central forums, I cleared out my fridge and put the boxes in the fridge, covered them all with bubble wrap (so that they didnt get any of the real cold) and on Saturday morning at 5am I loaded them in to a panel van that I had laid a fat duvet down on first, and then the boxes and put cushions inbetween boxes to make sure they didnt go slipping anywhere, and then drove at snail's pace to deliver the cakes to the wedding venue some 160kom away in the deep african bush! By the time I got to my destination, the cakes were still lovely and cool and I could stack them, and wrap their ribbons around the edges to hide the silver boards underneath each layer, and there was no sign of any condensation on any of the cakes - bearing in mind that they were all plain colours without any form of design on them. It was my first try at putting cakes in fridge and it was a risk but worked well in the end. The middle layer was the only one that had any decorations on and that one I left in the airconditioned room with a huge net over it to keep any insects that might want to investigate off it - and it was perfect in the morning (but of course running the aircon at full ball is very expensive in South Africa so I do need to try and invest in a low humidity fridge - if I can get my hands on one!) Hope that helps? All the best - will be thinking of you because I know how stressful (yet wonderful) these cakes can be :-)
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Hi Mandy, I look forward to it - will try and upload my yellow /black / white cake and 300 cupcakes then you can see the black tier that was the one that caused all my trouble - but ended well :-)
Mandy Donaldson said:Such nice words of wisdom, thank you. It's nice knowing other cakies have the same thoughts & feelings.
Well I finally finished the cake, now the delivery, will post my photos later.x
Mandy Nel said:
Mandy Donaldson said:Well I tried the second covering option & I am glad to say it worked. Not 100% perfect (how I would prefer) but I am happy and wouldn't use otherwise.
The problem I have now is ... the cake is a 3 tier wedding, got the 2 layers together so far & it's so heavy I cant move it on my own
how do you transport yours?
how do you store it overnight?
thanks x
Hooboy! I did a 5 tier wedding this past weekend (the middle tier being the problem child) and what I did was as soon as they had their fondant coverings I put each cake in its own cardboard box and left them in my dining room with aircon running, but by Friday evening they were showing signs of being on the verge of having fondant meltdown (we have had an extremely hot spell) so after reading on this cakeswebake and cake central forums, I cleared out my fridge and put the boxes in the fridge, covered them all with bubble wrap (so that they didnt get any of the real cold) and on Saturday morning at 5am I loaded them in to a panel van that I had laid a fat duvet down on first, and then the boxes and put cushions inbetween boxes to make sure they didnt go slipping anywhere, and then drove at snail's pace to deliver the cakes to the wedding venue some 160kom away in the deep african bush! By the time I got to my destination, the cakes were still lovely and cool and I could stack them, and wrap their ribbons around the edges to hide the silver boards underneath each layer, and there was no sign of any condensation on any of the cakes - bearing in mind that they were all plain colours without any form of design on them. It was my first try at putting cakes in fridge and it was a risk but worked well in the end. The middle layer was the only one that had any decorations on and that one I left in the airconditioned room with a huge net over it to keep any insects that might want to investigate off it - and it was perfect in the morning (but of course running the aircon at full ball is very expensive in South Africa so I do need to try and invest in a low humidity fridge - if I can get my hands on one!) Hope that helps? All the best - will be thinking of you because I know how stressful (yet wonderful) these cakes can be :-)
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This is what all the fuss was about, delivered and out of my hands
Mandy Nel said:
Hi Mandy, I look forward to it - will try and upload my yellow /black / white cake and 300 cupcakes then you can see the black tier that was the one that caused all my trouble - but ended well :-)
Mandy Donaldson said:Such nice words of wisdom, thank you. It's nice knowing other cakies have the same thoughts & feelings.
Well I finally finished the cake, now the delivery, will post my photos later.x
Mandy Nel said:
Mandy Donaldson said:Well I tried the second covering option & I am glad to say it worked. Not 100% perfect (how I would prefer) but I am happy and wouldn't use otherwise.
The problem I have now is ... the cake is a 3 tier wedding, got the 2 layers together so far & it's so heavy I cant move it on my own
how do you transport yours?
how do you store it overnight?
thanks x
Hooboy! I did a 5 tier wedding this past weekend (the middle tier being the problem child) and what I did was as soon as they had their fondant coverings I put each cake in its own cardboard box and left them in my dining room with aircon running, but by Friday evening they were showing signs of being on the verge of having fondant meltdown (we have had an extremely hot spell) so after reading on this cakeswebake and cake central forums, I cleared out my fridge and put the boxes in the fridge, covered them all with bubble wrap (so that they didnt get any of the real cold) and on Saturday morning at 5am I loaded them in to a panel van that I had laid a fat duvet down on first, and then the boxes and put cushions inbetween boxes to make sure they didnt go slipping anywhere, and then drove at snail's pace to deliver the cakes to the wedding venue some 160kom away in the deep african bush! By the time I got to my destination, the cakes were still lovely and cool and I could stack them, and wrap their ribbons around the edges to hide the silver boards underneath each layer, and there was no sign of any condensation on any of the cakes - bearing in mind that they were all plain colours without any form of design on them. It was my first try at putting cakes in fridge and it was a risk but worked well in the end. The middle layer was the only one that had any decorations on and that one I left in the airconditioned room with a huge net over it to keep any insects that might want to investigate off it - and it was perfect in the morning (but of course running the aircon at full ball is very expensive in South Africa so I do need to try and invest in a low humidity fridge - if I can get my hands on one!) Hope that helps? All the best - will be thinking of you because I know how stressful (yet wonderful) these cakes can be :-)
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Butterfly Wedding Cake.jpg, 1.2 MB -
3 tier Butterfly Wedding Cake.jpg, 1.3 MB
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Lego Bride & Groom.jpg, 1.2 MB
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Permalink Reply by Melanie Kenefsky on
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Try baking your cakes a day before and putting them in the fridge to set. Take out and bring to room temperature. Make sure they are level before you fill and cover. Hope this helps. The cake will always settle if not left long enough and you will get a bulge :)
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Love the cake in its entirety! Well done you! Is the topper with arch a bought one? Really cute - havent seen anything like it before :-) you be cake mistress! Happy Easter x
Mandy Donaldson said:This is what all the fuss was about, delivered and out of my hands
Mandy Nel said:
Hi Mandy, I look forward to it - will try and upload my yellow /black / white cake and 300 cupcakes then you can see the black tier that was the one that caused all my trouble - but ended well :-)
Mandy Donaldson said:Such nice words of wisdom, thank you. It's nice knowing other cakies have the same thoughts & feelings.
Well I finally finished the cake, now the delivery, will post my photos later.x
Mandy Nel said:
Mandy Donaldson said:Well I tried the second covering option & I am glad to say it worked. Not 100% perfect (how I would prefer) but I am happy and wouldn't use otherwise.
The problem I have now is ... the cake is a 3 tier wedding, got the 2 layers together so far & it's so heavy I cant move it on my own
how do you transport yours?
how do you store it overnight?
thanks x
Hooboy! I did a 5 tier wedding this past weekend (the middle tier being the problem child) and what I did was as soon as they had their fondant coverings I put each cake in its own cardboard box and left them in my dining room with aircon running, but by Friday evening they were showing signs of being on the verge of having fondant meltdown (we have had an extremely hot spell) so after reading on this cakeswebake and cake central forums, I cleared out my fridge and put the boxes in the fridge, covered them all with bubble wrap (so that they didnt get any of the real cold) and on Saturday morning at 5am I loaded them in to a panel van that I had laid a fat duvet down on first, and then the boxes and put cushions inbetween boxes to make sure they didnt go slipping anywhere, and then drove at snail's pace to deliver the cakes to the wedding venue some 160kom away in the deep african bush! By the time I got to my destination, the cakes were still lovely and cool and I could stack them, and wrap their ribbons around the edges to hide the silver boards underneath each layer, and there was no sign of any condensation on any of the cakes - bearing in mind that they were all plain colours without any form of design on them. It was my first try at putting cakes in fridge and it was a risk but worked well in the end. The middle layer was the only one that had any decorations on and that one I left in the airconditioned room with a huge net over it to keep any insects that might want to investigate off it - and it was perfect in the morning (but of course running the aircon at full ball is very expensive in South Africa so I do need to try and invest in a low humidity fridge - if I can get my hands on one!) Hope that helps? All the best - will be thinking of you because I know how stressful (yet wonderful) these cakes can be :-)
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Hi Melanie, will try the fridge bit - always do bake a day or so before but leave them well covered in a cool dark place - but might be the fridge will do the trick - thank you :-) Also have another little problem that you might want to advise me on - I build a dam, fill it and buttercream crumb coat, let it stand till coat is firm, then cover with fondant and my problem is that even though the cake looked smooth to start with, I can still clearly see where the different layers are inbetween - any advice?
Melanie Kenefsky said:Try baking your cakes a day before and putting them in the fridge to set. Take out and bring to room temperature. Make sure they are level before you fill and cover. Hope this helps. The cake will always settle if not left long enough and you will get a bulge :)
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Permalink Reply by Katy Nott on
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Gosh - sounds like living in wet cold old England isn't such a bad thing after all! Fascinating reading all your experiences and solutions. Mandy - the cake looked lovely and real smooth to me, well done for persevering as you did! If people who receive our cakes only knew the heartache we go through..........
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Thanks Katy, My husband moans about the time I spend but the end product is always worth the time spent.
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