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Chocolate icing smudged on white fondant!

post #1 of 6
12/13/10 at 3:04pm
Thread Starter 
Hello everyone! I'm new to the forum and I've usually worked with BC instead of fondant. So, I decided to step it up a notch and work with mmf. It was a complete disaster!

It's a chocolate cake with chocolate icing. When I was rolling out the fondant I started noticing dark specks on it, (maybe the crumbs from the cake?). So, I tried taking it out.

When I was putting the fondant on top of the cake, I smeared it with chocolate icing! It was just a complete mess. I didn't know how to take it out and I tried putting water on it and then wiping it. I tried putting powdered sugar. Nothing. So, I gave up and just decorated it. I'm just glad it's a test cake. I'll just ask my family how it looks. icon_sad.gif


It's so hard not to get the white fondant from getting smudged from the icing. What is the best advise for these types of situations?
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post #2 of 6
12/13/10 at 3:26pm
When I get food coloring on fondant I use a little bit of vanilla extract on a cotton swab or alcohol (vodka) and it usually does the trick!
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post #3 of 6
12/13/10 at 3:29pm
Keeping chocolate off of white can definitely be hard. Most of my cakes are some variant of chocolate (I love it and most of my friends see to, too icon_wink.gif ), and I only work with fondant, so it's been interesting. A few tips:

1.- Take the time to give your cake a good crumb coat. An effective one (personally, I love ganache because it holds its shape beautifully when set and smudges less if you're careful), that actually covers the whole cake and catches all the crumbs under it. Then, chill your cake so the ganache (or other crumbcoat) sets.

2.- Clean your entire work area before you take your cake out from chilling to cover with fondant. This includes your turntable, your table itself, and your hands ... all must be wiped clean/washed. If you notice chocolate on your hands at any point, stop and clean up before proceeding.

3.- When you cut the overhanging fondant off at the bottom rim of your cake, more than likely you'll have a portion of it having touched the chocolate and stained. Keep this separate from your "fresh" fondant always. I like to knead it all in until the color is uniform, and add color to it to use THIS batch as a colorful accent of some sort, instead of wasting that portion of fondant.

HTH! Good luck!
Mommy to Eric Anthony, Anya and William.
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Mommy to Eric Anthony, Anya and William.
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post #4 of 6
12/13/10 at 4:38pm
Thread Starter 
Thank you emiyeric for the tips. I'll definitely keep it in mind!
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post #5 of 6
12/13/10 at 6:39pm
Hi!

Baby wipes work well too. HTH!
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post #6 of 6
12/20/10 at 8:38pm
I don't have any advice, but I wanted to say I hope it worked out for you!!! Sounds like a yummy cake thumbs_up.gif
www.truffletramp.blogspot.com
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www.truffletramp.blogspot.com
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