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My cake fell apart

post #1 of 6
Thread Starter 
I'm trying to make a 6" fondant covered cake. I baked the cake, leveled it while still a little warm, wrapped it in plastic wrap, put it in the freezer. This morning I took it out of the freezer and let it warm up until it was just a little on the cold side. When I went to put the buttercream on the cake just started falling apart. I tried and tried to "cover up" the problem but it just looked like a red hot mess. Also, I tried working with MMF for the first time today and it has a lot of little bubbles in it. Is that normal? I like the flavor but I think I will stick with regular fondant from now on. Jeeeeez! Cake baking is a lot of work.
post #2 of 6
I do not have much luck freezing cakes, so I just don't do it! Every one I have tried to freeze has done that too. (not sure what we are dong wrong there - sorry I am no help)

As far as the fondant, I think you just need to knead it more. MMF is the only fondant I use regularly. I see a lot of different issues with it because I also teach others - and I see how they are making it and the mistakes they make. You need to knead it until it is like satiny smooth and not sticky any longer.

Last - the smaller the cake, the harder it is!! I hate working on those little 6" cakes. They are a lot more work than a big one IMO.
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
Reply
post #3 of 6
I wrap my cakes while still warm in plastic wrap, and then foil. I usually wait to level it until it's thawed. I have not had any problems. What recipe are you using for your cakes?
Can't help on the MMF - I only use MFF.
post #4 of 6
I'm sorry your cake fell apart!
I love to freeze my cakes before I level them, it makes them easier to work with. I never freeze a cake after I have leveled it.
I let my cakes fully cool, then I wrap them up and freeze them. When I'm ready to level and fill, I defrost the cake in the fridge (still wrapped) overnight. I've done this successfully with 6-inch cakes. HTH.
post #5 of 6
Thread Starter 
Thanks so much for the info! I don't like to freeze them either and this was the first time that I tried it. As for the fondant.....it was the first time making that too. Maybe I didn't get the ingredients right or didn't knead it long enough. I'm just FRUSTRATED! Ha Ha!
post #6 of 6
To TNT and Anotherslice: Can you tell me about leveling after freezing/ thawing? I've been leveling before freezing. Open to the tips and suggestions! TIA!
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