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Why does my cake still look lumpy underneath the fondant??

post #1 of 54
Thread Starter 
I dirty ice my cake, refrigerate it and then cover it with fondant and it doesn't look perfectly smooth to me...what am I doing wrong???

Usually I can cover up the flaws but I don't understand why it happens?
Any suggestions would be great! Thank you.
post #2 of 54
Can you post a pic? That would give us a better idea of whats going on. It could be a couple different things. are they air bubbles, sugar lumps from homemade fondant, wrinkles etc....
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post #3 of 54
I try to make sure the cake is perfect before I put a normal layer of buttercream on the cake. I trim the side to make sure the cakes line up, and have no lumps and bumps before I put on the fondant. Not sure what you are having trouble with, it could be alot of things.
post #4 of 54
The layer of fondant will often highlight bumps and ridges in the icing under it - it is very important to have a smooth cake before covering.
post #5 of 54
are you only doing a crumb coat under the fondant? I usually do a crumb coat, then a regular coat of icing over that before I apply the fondant. As someone said, fondant will form to the shape of whatever's under it. So if your cake is lumpy under the fondant, the fondant will be lumpy. That's why the icing layer over the crumb coat. It gives you something to smooth to the perfection you want to show through your fondant.
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post #6 of 54
Use a very, very firm buttercream or white chocolate ganache under the fondant. If you are using a crumb coat only, you will not have a smooth finish.
It also depends on the fondant you use. Did you switch brands recently?
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post #7 of 54
Quote:
Originally Posted by Ladyfish74

white chocolate ganache under the fondant.

Agree!!! my cakes weren't smooth until I switched to ganache. I know is quite expensive but it makes a big difference thumbs_up.gif
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post #8 of 54
Thread Starter 
Quote:
Originally Posted by Sorelle

Can you post a pic? That would give us a better idea of whats going on. It could be a couple different things. are they air bubbles, sugar lumps from homemade fondant, wrinkles etc....



Here is a photo of a the wonder mold cake I was testing out. After I added the body and decorated it you can't see all the flaws that much but to me all I see is bumps underneath. Before I put the fondant on it looks smooth to me, I guess what other people are saying is I shld put another coat on to smooth it out. It is not homemade fondant, its wiltons. I havent even tried making my own fondant yet, I heard that can get pretty sticky. icon_smile.gif
post #9 of 54
Thread Starter 
Quote:
Originally Posted by cathyscakes

I try to make sure the cake is perfect before I put a normal layer of buttercream on the cake. I trim the side to make sure the cakes line up, and have no lumps and bumps before I put on the fondant. Not sure what you are having trouble with, it could be alot of things.



When I look at my cake the sides look smooth and then i put a thin layer of icing and refrigerate it, then I cover it with fondant and it doesn't look smooth underneath. I don't know either? lol
post #10 of 54
Thread Starter 
Quote:
Originally Posted by labrat

The layer of fondant will often highlight bumps and ridges in the icing under it - it is very important to have a smooth cake before covering.



Is your layer of icing underneath the fondant thin, because I have heard that it should be thin otherwise it will ooze out the bottom when your covering it with fondant and it will get messy, maybe my layer is to thin?
post #11 of 54
Thread Starter 
Quote:
Originally Posted by artscallion

are you only doing a crumb coat under the fondant? I usually do a crumb coat, then a regular coat of icing over that before I apply the fondant. As someone said, fondant will form to the shape of whatever's under it. So if your cake is lumpy under the fondant, the fondant will be lumpy. That's why the icing layer over the crumb coat. It gives you something to smooth to the perfection you want to show through your fondant.



I am going to try adding another layer, I wasn't doing that because I was afraid of it coming out from underneath the fondant. Do you refrigerate it again after you do another coat of icing?
post #12 of 54
Thread Starter 
Quote:
Originally Posted by Ladyfish74

Use a very, very firm buttercream or white chocolate ganache under the fondant. If you are using a crumb coat only, you will not have a smooth finish.
It also depends on the fondant you use. Did you switch brands recently?



If I use a firm buttercream isn't that going to rip apart my cake when I apply it on, I thought supposed to be smooth as I put it on? I have never heard of the white chocolate ganache idea...that sounds yummy! How do you do that? Thanks for all your suggestions! I love this site, its a great place to learn and get ideas from.
No I haven't switch brands of fondant, I have used satin ice and wiltons brand.
post #13 of 54
Thread Starter 
Quote:
Originally Posted by Rosie2

Quote:
Originally Posted by Ladyfish74

white chocolate ganache under the fondant.

Agree!!! my cakes weren't smooth until I switched to ganache. I know is quite expensive but it makes a big difference thumbs_up.gif



I am really excited to try the ganache...is it hard to do?
post #14 of 54
Thread Starter 
Quote:
Originally Posted by jaimalina5277

I dirty ice my cake, refrigerate it and then cover it with fondant and it doesn't look perfectly smooth to me...what am I doing wrong???

Usually I can cover up the flaws but I don't understand why it happens?
Any suggestions would be great! Thank you.



I tried posting the photo but I am having a lil difficulty attaching it, I am not sure why. :/
post #15 of 54
I only use the white choc ganache and you just apply it like you would a buttercream. Apply with a cake spatula and ice smooth, definitely would recommend as it goes into all the cracks/bumps and gives a lovely flat surface to work on.

Also make sure you are using smoothers once you have applied your fondant to smooth down any little lumps, pop any air bubbles with a clean pin and then smooth over again.
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