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Flawless fondant turned not so flawless. What went wrong? - Page 2

post #16 of 31
6/2/10 at 12:16am
What would you do if you use perishable fillings? I will be using fresh strawberries and a vanilla mousse on Friday and it has to be kept cold overnight. I was planning on filling Thursday night and decorating Friday for a wedding on Saturday. Do you think the strawberries will be ok from Thursday until Saturday or should I fill Friday morning and decorate Friday evening? TIA.
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post #17 of 31
6/2/10 at 5:21am
I would wait until Friday. thumbs_up.gif
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post #18 of 31
6/2/10 at 6:30am
I've had this happen to me once. I used white choc ganache under fondant and after awhile huge air bubbles appeared around sides, just like your cake. I put it down to the ganache setting and the fondant not sticking to cake after being covered. Only because when I cut the cake the fondant wasn't stuck to the cake! Planet Cake method does suggest to apply a syrup over ganached cake which helps fondant stick to cake. Which I have done in the past when I've used dark choc ganache, but was in a hurry trying a new recipe and cake was only for us!!

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post #19 of 31
6/2/10 at 7:34am
Quote:
Originally Posted by bakescupcakes

I've had this happen to me once. I used white choc ganache under fondant and after awhile huge air bubbles appeared around sides, just like your cake. I put it down to the ganache setting and the fondant not sticking to cake after being covered. Only because when I cut the cake the fondant wasn't stuck to the cake! Planet Cake method does suggest to apply a syrup over ganached cake which helps fondant stick to cake. Which I have done in the past when I've used dark choc ganache, but was in a hurry trying a new recipe and cake was only for us!!



I use Planet Cake's method when covering any cake. Ganache or buttercream. thumbs_up.gif
everyday is a good day, some are just better than others.
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post #20 of 31
6/2/10 at 11:05am
Thread Starter 
I used a doctored recipe. My cake was on the softer side. Wasn't really dense.

There were 5 supports under the books. One under the gavel.

Im a bit confused. I have worked at two bakeries. Both torted, filled, crumbcoated, and fully iced their cakes the day before it went out. They sat in the fridge overnight then got decorated the day they were going out. Since then I have heard that doesn't always work. I haven't had luck at all with everything being at room temp. (Im not great at perfectly smoothing icing when the cake isn't cold). Is the cake supposed to be settling in the fridge, uncoated? Overnight? Is the method the same for buttercream cakes? Do they need to settle too? Wat about putting a fondant covered cake in the fridge? I was taught to put it in the fridge at one place and not too at the other.

I was shown so many different things by so many people, I just adopted various methods. Im still trying to find what works for me and my business.

Thinking about getting Sharon's Buttercream DVD. I feel like im missing a bit of knowledge on the whole technique.
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post #21 of 31
6/2/10 at 1:52pm
I never refrigerate my cakes, decorated or not. I don't use perishable fillings because I don't like dealing with the issuse that refrigerating cakes can/do cause.

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post #22 of 31
6/2/10 at 3:24pm
I do what mamarobin does - no fillings that require refrigeration here.
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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.
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post #23 of 31
6/2/10 at 5:39pm
what icing did you use under your fondant? if it had crusted then I would've coated the cake with a light syrup so that the fondant can stick to the cake. Because these definately look like air bubbles to me. From my experience if the fondant isn't sealed to the cake, air is trapped and it seems to get worse......only my theory but if fondant isn't sticking to something when you are using your smoothers you are pushing air around under the fondant....

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post #24 of 31
6/2/10 at 8:13pm
Quote:
Originally Posted by bakescupcakes

what icing did you use under your fondant? if it had crusted then I would've coated the cake with a light syrup so that the fondant can stick to the cake. Because these definately look like air bubbles to me. From my experience if the fondant isn't sealed to the cake, air is trapped and it seems to get worse......only my theory but if fondant isn't sticking to something when you are using your smoothers you are pushing air around under the fondant....



I agree. Like I said in a previous post, I use Planet Cakes method for ganache or buttercream.
everyday is a good day, some are just better than others.
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post #25 of 31
6/2/10 at 9:31pm
Very interesting!! So, what recipe for a syrup do you ladies use to brush over the crusted buttercream or ganache? I would like to get that recipe! Also, I guess nobody used SMBC under their fondant? That is what I have been using (mostly) and therefore have to refrigerate, which is a pain!

I have had a similar problem, though less bubbling, when I used a crusting buttercream and Satin Ice fondant. I forgot to spray it with a mist of water (which was another suggestion) and thought that perhaps this was the problem. I have never had this problem with SMBC a the fondant adheres to it as it warms a bit.
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post #26 of 31
6/2/10 at 9:53pm
Mamawrobin and sugarshack, PLEASE PLEASE direct me to a few non-perishable fillings you like? I LOVE Warren Brown's (Cakelove) IMBC, it contains the cooked egg whites so I assume not non-perishable. Have not been able to find a tried-and-true, please help!
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post #27 of 31
6/3/10 at 10:27am
Silly question...are you supposed to "wet" the crusted buttercream in order for the fondant to adhere? icon_confused.gif
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post #28 of 31
6/3/10 at 10:39am
I use a damp paper towel, VIVA, to lightly dampen the buttercream before applying the fondant.
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post #29 of 31
6/3/10 at 10:57am
I've had the same thing happen before, somewhere on here there is a post about this, but no idea where. anyway, I fill my cakes, set a cardboard round on top with light pressure (eg: hard back book or something not to heavy) for a few hours to speed up settling, I crumb coat and chill in the fridge...not because of perishable, but for easy of applying fondant, apply the fondant and then put covered cake back in the fridge for several hours. The thread said something about putting room temp fondant on a cold cake didn't allow gases to escape, but if you put cake in fridge it brings the fondant to the same temp as the cake....as I'm writing this it sounds a little odd, but I've not had any problems since I started doing this icon_confused.gif hope this helps.
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post #30 of 31
6/3/10 at 11:28am
I used Sharon's Flawless Fondant DVD for the first time this weekend to make my school bus cake. It was great. It was the first time my fondant came out so nicely and I had no problems with it. I only did the flash freeze for about 9 mins. Worked like a charm. I use a travel bottle/spritzer filled with vanilla and mist a little on my cake to adhere my fondant to the buttercream. I've never had any problems with that.

DREME~~ Your cake was beautiful!!! I only hope I can one day get to your skill level. Do you live in a hot and humind environment? If you do, I wouldn't recommend refrigerating your cakes over night. I learned my lesson once. I put the cake in the fridge and then did my decorating the same way I did when I lived in WA state, a colder and much dryer place than Florida. Well, about 2 hours after I had finished decorating, the cake "melted," down the sides. Everything ran together. My clowns looked like they were peeing down the side of the cake. The grease from the buttercream layers seeped into the cake causing the cake to taste gooey. It was horrible, and I learned a valuable lesson. I now keep my cakes at room temperature outside of the flash freeze before icing. I also bake my cakes in the morning. They settle while I'm at work. I then fill them when I get home and they settle overnight. I start decorating the next day.
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