Making my son's wedding cake now. I plan to cover it with fondant.

Is this what they mean by crumb coat?

Note cake pan has a slight flare on sides and I'm seeing this. Should I do anything about it? If so, what?

I need this help really fast as I'm in the process of doing the cake.

Gloria

Gloria,

Yes, that is what a crumbcoat looks like. I am confused by what you said about the cake pan flaring. Maybe I'm just not seeing it.

Yup, that's a crumb coat

The only thing I'd suggest is that if you could possible smooth the cake off some any so the imperfections wouldn't be as likely to show ... I use a crusting buttercream icing and then I smooth with a Viva papertowel ... then I apply the MMF

The flare on the sides could be 2 things... the top of your cakes may have rounded some or they didn't have time to settle properly after baking .. I'm not sure how long you let them set before you did the icing .. You may be able to add some icing to the sides and smooth out to cover them some ...

My cakes flare if I let them cook to long, if you take them out the exact time stated they usually dont flare, wilton make baking strips that prevent this, but I have never tryed them-they have good review on cc - no one ussualy sees the "flares" but you, they wont notice but i know what you mean because I see them in my cakes sometimes.
good luck on the cake

the cake pan sides do not go straight up and down. They have a slight flare out on the sides so that the top of the pan side is wider than the bottom.

So I'm seeing, when I have the cake together that the entire cake at its widest point is in the middle.

Maybe I'm being too picky but to me the cake is not straight up and down!

I have been taught to go ahead and give the cake a pretty good layer of frosting under the fondant since a lot of people do not like fondant and just peel it off. This still provides frosting on the cake for them to eat.

I know this may be too late for this occasion but something to think about in the future.

Cindy

I wouldn't worry about the flare, you can cover that with buttercream. I always do a full layer of buttercream and put fondant over it. That way I can peel off the fondant. A cake with just fondant would be very dull tasting.

You can fix the flare with a thick coat of BC. Just apply it thincker in the spot that needs filling in and thicker in the widest spot. Your crumb coat looks fine. You might want to let it sit for a few hour before adding the top coat of BC then the fondant. That way gravity can do it's work, and you won't get bulges in the sides. Good luck with your cake.Post a pic when you all done... and enjoy the wedding!

thanks everyone. the bottom tier is now done. Nothing like going from hardest to easiest on your first fondant cake!

There was only one little part that didn't flatten out and I hid it with decorations.

I will post a pic after the wedding - and if the rest turns out like the bottom I will be really proud of myself.
g

Not to be picky, but am I the only one to ask this...what day is the wedding if you are making it today (Tuesday)??

The one thing i have to ask. Is that tin foil I see on your cake board. If it is you should not use regular tin foil to cover a cake board. It is thin and tears easily which could cause someone to injest the foil.

I have to leave Thursday for the wedding (travelling).

It is not tin foil. It is a silver cake board.

is that a really thick layer of buttercream in the middle?? I am never sure how much to fill the cakes with?? I'm afraid it will bulge out the sides and melt the fondant??

Good luck with your cake Gloria! I can't wait until you post the picture. It seems like you are doing a good job!
traci