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What in the world is going on????

post #1 of 21
Thread Starter 
WHAT is happening to my fondant on the frankenstein??? I covered it last night and everything loooked fine...then by this afternoon it looked like this!! icon_eek.gificon_cry.gif
LL
LL
post #2 of 21
did you put too much icing on underneath the fondant?
post #3 of 21
Thread Starter 
Quote:
Originally Posted by jensenscakes

did you put too much icing on underneath the fondant?



No! Not at all. icon_sad.gif I put a VERY thin crumb coat.
post #4 of 21
Looks to me like the cake settled.
post #5 of 21
Thread Starter 
GEEZ! This would be my second cake this weekend w/ settling issues!! (other one was buttercream) So, from now on how long should I wait to let the cake settle???
post #6 of 21
Yes, there was probably some cake settling or some weight from the upper tiers that settled on the lowest tier. A tiny difference in the support system can squish the lowest tier.
post #7 of 21
Quote:
Originally Posted by Lovemesomecake

GEEZ! This would be my second cake this weekend w/ settling issues!! (other one was buttercream) So, from now on how long should I wait to let the cake settle???



a) overnight -- at least 12 hours

b) Leah's faster method -- put heavy ceramic tile on top (or other similar weighted smooth flat item) and let sit for 4 or so hours.

c) my I'm NOT waitin' method -- take large cookie sheet, place on top, spread hands apart and fingers wide --- PUSH gently but firmly until the edges "give birth" to a little ring of filling/icing all the way around the edge. Remove sheet and carry on. If done correctly cake will be in one piece and fully settled.
Keep on cakin'!
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Keep on cakin'!
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post #8 of 21
Yep, I'm a believer in the ceramic tile method. Only takes 2-3 hours. I give the tile a gentle push. Only use 1 tile, and it should be roughly the size of the cake. I have 8" tiles, 12" tiles and 1, 18" tile. Do not try to double up the tiles to speed up the process - voice of experience.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #9 of 21
good info
post #10 of 21
I do something similar to leahs method but with books. Just takes 3 hours and your good to go.
1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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post #11 of 21
I never wait over night, unless of course I don't get to it until then, and never had this issue......maybe the fondant is too moist that its droopy? Either that or I have just been lucky.
post #12 of 21
Quote:
Originally Posted by madgeowens

I never wait over night, unless of course I don't get to it until then, and never had this issue......maybe the fondant is too moist that its droopy? Either that or I have just been lucky.



icon_wink.gif Me neither. I fill, squish a bit with my hand, look at it for a minute, wrap it up in saran wrap and wait about an hour. Frost, chill, and cover with fondant.
post #13 of 21
Thread Starter 
Quote:
Originally Posted by madgeowens

I never wait over night, unless of course I don't get to it until then, and never had this issue......maybe the fondant is too moist that its droopy? Either that or I have just been lucky.



I think this might be what it is. B/c I did use the cookie sheet method to squish the cake down until some of the filling came out. And when I was rolling my fondant I noticed it was very moist and I kept adding sugar and I stopped b/c I didn't want to add too much. AND the weather here has been terrible. Constant rain. I'm thinking the fondant was too moist and too stretchy. icon_sad.gif
post #14 of 21
I don't think so, I agree with the previous posters that said settling. I almost looks like there are small lines of bubbles under the fondant. I should think that if it were a fondant issue the fondant would have stretched and looked "pulled" with small veins of cracking like faultlines. Your fondant looks "smooshed".
post #15 of 21
definitely looks like a settling issue but here's the good thing.......frankenstein probably had a few wrinkles here or there and doesn't need to look perfect anyways icon_smile.gif don't worry about it...cake is cute and little goblins will love it icon_smile.gif
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