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Why does my cake still look lumpy underneath the fondant?? - Page 4

post #46 of 54
I just made white chocolate ganache for the first time and I used ghirardelli white chocolate chips. It's delicious!!!!! As another poster advised, be careful with the temperature of the cream and white chocolate because it will sieze. I also found that you will have to mix for a much longer time with with chocolate vs with the dark chocolate. HTH.
post #47 of 54

I am curious too...

I do the upside down icing method. Makes a whole lot of difference, although....

 

I do find the cake (because it is almost the same size as the board) does not have enough buttercream or ganache on it, to completely conceal the cake. It's almost like I need a 1/2" larger board to be able to get it perfect.

 

Do they sell 6 1/2 or 8 1/2 etc boards? How do you all get your buttercream coat so nice and thick and perfect when your board is only sightly smaller than your cake?

post #48 of 54

bump

post #49 of 54

Often times, that is achieved by trimming your cake. Not a whole lot but just enough to give you the extra 'lip' that you need for the BC. After filling the cake, I place it in the freezer for about 15 minutes till it is firm, then with a sharp knife I trim the sides top to bottom. The added advantage of this is, you end up with an even nicer surface for the top/crumb coat. Often the layers don't match evenly after the cake is filled so trimming ensures your layers are even. I don't bother with this as much for BC cakes as I do for fondant cakes. The key with smooth fondant is to make sure everything under the fondant looks good. The fondant just highlights everything under it.

post #50 of 54

You said to use a very very firm butter cream. So SMB won't work?

post #51 of 54
Does the ganache help to hide the different Cake layers? I can get my fondant on smooth , over buttercream, but then you can see the different cake layers - ugly !! Will the ganache help hide the layers or dies anyone have ideas of what Iam doing wrong ?
So many cakes designs , so little time
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So many cakes designs , so little time
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post #52 of 54

Renkly, I tend to use a bit more butter cream than just a crumb coat under my fondant. (I think it taste better with more frosting under fondant) :) And don't forget to do a dam between cakes. If I have a thick filling/butter cream I sometimes put something heavy on top of cake for about an hour to squeeze out any butter cream that might leave a bulge under fondant.  And definitely the ganache will not show any bumps or bulges. Very smooth under fondant! Hope this helps :)

post #53 of 54
Thank you for the reply !! I try to put in a lot of buttercream but it never seems to be enough.
So I guess I will try the tile method first , then follow with the ganache ,
Hmmm..... One more step .... Lots of steps icon_smile.gif and then they want to pay nothing !! Ugh !!
So many cakes designs , so little time
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So many cakes designs , so little time
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post #54 of 54

Renkly, What is the tile method? Yes, I understand about the not wanting to pay.. I have run into this many times before. Especially with family and friends..grrr

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