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Fondant wrinkling?

post #1 of 14
Thread Starter 
Anyone have any tips to get rid of or prevent fondant wrinkles? I attached a pic of my latest cake that had em (if it doesnt attach right, its the Xbox 360 cake in my photos). I wrapped it the night before and it looked perfect, but after sitting overnight, this was the result! Ideas?
Wiley Saccheri
Sublime Cake Design

Ultimate Cake Off Assistant Episodes 108 and 209!
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Wiley Saccheri
Sublime Cake Design

Ultimate Cake Off Assistant Episodes 108 and 209!
Go Winbeckler Team!
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post #2 of 14
Thread Starter 
Here's the pic, had to resize it! icon_smile.gif
LL
Wiley Saccheri
Sublime Cake Design

Ultimate Cake Off Assistant Episodes 108 and 209!
Go Winbeckler Team!
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Wiley Saccheri
Sublime Cake Design

Ultimate Cake Off Assistant Episodes 108 and 209!
Go Winbeckler Team!
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post #3 of 14
I am no expert but I would say that it is from the cake settling. When I have done tall cakes and wrapped them in fondant too early, i noticed that problem too. The fondant is on and the cake settles but the fondant doesnt shrink or settle too so it is sort of compressed down and wrinkles.
Kimberly
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Kimberly
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post #4 of 14
Thread Starter 
Yeah i hear ya on that. The thing is, it sat in the crumb coat stage in the fridge for 2 days!!
Wiley Saccheri
Sublime Cake Design

Ultimate Cake Off Assistant Episodes 108 and 209!
Go Winbeckler Team!
Reply
Wiley Saccheri
Sublime Cake Design

Ultimate Cake Off Assistant Episodes 108 and 209!
Go Winbeckler Team!
Reply
post #5 of 14
Next time, with the cake on a board that is the same size as the cake, try having the cake sit atop something smaller than it is. When you cover it the fondant will hang down below the bottom of the cake. Then trim it. Smooth it again in a downward motion. A little more fondant will hang below the bottom of the cake. Trim it. Then place it on your presentation board, attaching it with carpet tape or photo mount tape.

That will solve the wrinkling and bunching at the bottom problem.
Hope this makes since. It's easier to show you than tell you icon_smile.gif
post #6 of 14
Next time, with the cake on a board that is the same size as the cake, try having the cake sit atop something smaller than it is. When you cover it the fondant will hang down below the bottom of the cake. Then trim it. Smooth it again in a downward motion. A little more fondant will hang below the bottom of the cake. Trim it. Then place it on your presentation board, attaching it with carpet tape or photo mount tape.

That will solve the wrinkling and bunching at the bottom problem.
Hope this makes since. It's easier to show you than tell you icon_smile.gif
post #7 of 14
Thread Starter 
Yeah i think I get what you're sayin...That wouldve been tough on this one because of the small width and the tall height! Totally will use that technique next time though... Thanks!
Wiley Saccheri
Sublime Cake Design

Ultimate Cake Off Assistant Episodes 108 and 209!
Go Winbeckler Team!
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Wiley Saccheri
Sublime Cake Design

Ultimate Cake Off Assistant Episodes 108 and 209!
Go Winbeckler Team!
Reply
post #8 of 14
Ok, then also try this method: with the cake on its presentation board, cover it with fondant. Do your normal all over smooth to make sure the fondant has adhered to the cake. Trim any excess. Then smooth again, this time from top to bottom in a downward motion. You should have more excess fondant at the bottom. Trim. May one to take one more pass. Don't to be too aggressive. You don't want to tear the fondant.
Good luck!!

Oh, please forgive the typo in the prev. post: not since; but senseicon_smile.gif
post #9 of 14
Ok, then also try this method: with the cake on its presentation board, cover it with fondant. Do your normal all over smooth to make sure the fondant has adhered to the cake. Trim any excess. Then smooth again, this time from top to bottom in a downward motion. You should have more excess fondant at the bottom. Trim. May one to take one more pass. Don't to be too aggressive. You don't want to tear the fondant.
Good luck!!

Oh, please forgive the typo in the prev. post: not since; but senseicon_smile.gif
post #10 of 14
was it satin ice by any chance?

and was your cake super cold? myabe it was condensation issue. did it go back in fridge after covering?

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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post #11 of 14
icon_razz.gif

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

Reply

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

Reply
post #12 of 14
Anyone have any tips to get rid of or prevent fondant wrinkles? I attached a pic of my latest cake that had em (if it doesnt attach right, its the Xbox 360 cake in my photos). I wrapped it the night before and it looked perfect, but after sitting overnight, this was the result! Ideas?

was it Satin Ice by any chance?

and was your cake super cold? myabe it was condensation issue. did it go back in fridge after covering?

Sugarshack, The same has happened to me. Yes it was Satin Ice and yes the cake was cold. However, I did not place the cake back in the refrigerator (I thought that was a no-no with fondant covered cakes). I've also had large air bubbles form under the fondant within an hour of covering the cake, even though I've thoroughly smoothed out the fondant. I think I've realized that the cake is settling and causing these problems.

I have to refrigerate some of these cakes - it's driving me crazy!
post #13 of 14
Thread Starter 
Quote:
Originally Posted by sugarshack

was it by any chance?

and was your cake super cold? myabe it was condensation issue. did it go back in fridge after covering?



It wasn't Satin Ice, it was actually homemade with the Wilton recipe, which I have had good luck with for the most part. I stay away from Satin Ice because it always gets elephant skin!!

I never refrigerate my cakes with fondant on them because it warps and melts the fondant. Is that correct?
Wiley Saccheri
Sublime Cake Design

Ultimate Cake Off Assistant Episodes 108 and 209!
Go Winbeckler Team!
Reply
Wiley Saccheri
Sublime Cake Design

Ultimate Cake Off Assistant Episodes 108 and 209!
Go Winbeckler Team!
Reply
post #14 of 14
I hd this happen once with a diaper bag cake. After that experience into the fridge my cakes went. I have not had any problems. The cakes do sweat a bit as they come to room temp but if you dont touch them (this is the key because they are tacky at that point and you can mar the fondant) they dry perfectly. I have not had any problems since.

Also I think you should have let the cake settle at room temp before crumb coating it. It doesnt settle the came in the fridge because it becomes rigid from the cold. Let settle at room temp, then crumb coat then chill.

Hope this helps.
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