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So disappointed.. a large ripple across my fondant cake!

post #1 of 26
Thread Starter 
Oh, I'm so disappointed! I just finished a Baptism cake that took about 6 hours to do. I thought I did everything right, but now there's a large ripple across the side of the cake in the fondant. I'll try to attach a picture, but if I can't, it's the blue one with the teddy bear and a cross on top. I made sure to let them cake settle for 12 hours. I trimmed the sides of the cake after it settled. I didn't flash freeze it (I've never done this because I'm afraid of the cold to room temp thing causing a problems with bubbles under fondant). Maybe that's my problem and I should try the freezer for 10 minutes before covering in fondant. Should it be room temp, then freezer for 10 minutes? I made sure to press down the fondant really well too! This slouching happened even before I stacked the cake (yes I used dowels). I made this cake for a co-worker, I hope she doesn't notice the ripple too much. If anyone has any insight into what I'm doing wrong, pleaase let me know. icon_sad.gif
post #2 of 26
Your cake is adorable! I think the slouching is from the cake settling and pushing out the filling between your layers. I was having trouble with that and got some awesome hints from CCers. I now put a large ceramic tile on top of my cakes and leave it for several hours to help speed up the gravity effect. I haven't had a problem since. Hope that helps.
post #3 of 26
Thread Starter 
Thanks Vanessa! Do you do the flash freeze thing or just leave the cake at room temperature when you cover it with fondant? My dam was pretty stiff and I left the cake for 12 hours to settle, so I'm surprised that it still happened. I think I will try the tile method next time.
post #4 of 26
I use refrigeration constantly...I think even if the cake settles at room temp, smoothing the fondant can cause extra pressure that can further bulge the filling....

I like to cover my cakes chilled so it is firm and holds up to the pressure of the fondant and smoothing...of course I always store mine in the fridge, too.
post #5 of 26
All of your cakes are beautiful! She won't notice the ripple at all! Trust me, only we notice things like that lol.
post #6 of 26
I don't usually cool my cakes before covering with fondant. Not sure why I don't. Maybe I should start??? I'm fare from being an expert on this topic. Wonder what the benefit would be? Any input out there?
post #7 of 26
Thread Starter 
Oh Jenny311, thank you so much for your comment. It made me feel so much better! I so hope you're right and she doesn't notice. I'll let you all know what she says.. she picking it up tonight after 5 p.m.
post #8 of 26
First, your cake is lovely. The ripple is certainly from the filling buldging . I refirgerate all along the way. I also always apply a firm icing dam and not too much filling. If you pile the filling on really thick, like 1/2 inch or more it will definately push toward the edges, especially at room temp.
Hope this helps.
Life is unpredictable so let's eat dessert first!
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Life is unpredictable so let's eat dessert first!
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post #9 of 26
I have a question. Several of you have mentioned that you chill the cake along the way. Is this to prevent the bulge? If that is the case, won't the cake begin to bulge at the event once it starts warming up?
post #10 of 26
I too keep mine in the fridge throughout the process, and haven't notice bulging when they warm up. I do use a denser cake, most of the time and usually a stiffer filling or a really stiff dam. Your cake was very nice!!
post #11 of 26
Use setting ganache as your undercoat and this will never happen thumbs_up.gif
AKA: bonjovibabe
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AKA: bonjovibabe
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post #12 of 26
What was your filling?

I can see where the filling is in both layers. What I do is put the dam about 3/8 to 1/2 inch in from the edge so that when it settles it fills out to the edge and not past. Also on the top layer I can see a dark ring. Is it a dark frosting underneath? But letting it settle for 12 hours should have done the trick.

And it could be that if the filling was smooshy, for lack of a better word, and you pressed down on the fondant, you squished more out after it settled. There is no need to smoosh the fondant down. It's own weight will take care of that.
I am no longer active on CC.  They will not let me delete my account.
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I am no longer active on CC.  They will not let me delete my account.
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post #13 of 26
Quote:
Originally Posted by jenny311

All of your cakes are beautiful! She won't notice the ripple at all! Trust me, only we notice things like that lol.


I agree 100%. The cake is so cute, I didn't even notice the ripple. icon_smile.gif
post #14 of 26
Quote:
Originally Posted by MikeRowesHunny

Use setting ganache as your undercoat and this will never happen thumbs_up.gif



thumbs_up.gif Really yummy too! thumbs_up.gif
post #15 of 26
Quote:
Originally Posted by Karen421

Quote:
Originally Posted by MikeRowesHunny

Use setting ganache as your undercoat and this will never happen thumbs_up.gif



thumbs_up.gif Really yummy too! thumbs_up.gif



Where can I find the "setting ganache" recipe. Sounds awesome! thumbs_up.gif
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