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Disaster!!! Buttercream mess under fondant

post #1 of 6
11/11/12 at 1:20pm
Thread Starter 
Help!!!! I don't usually cover my cakes in buttercream before covering in fondant however today I did . Made a choc cake, filed and covered in nutella buttercream, left in fridge for an hour. Covered in fondant and.....a mess. Some of it tore and buttercream seeped out and as for the rest of it, it looks lumpy. This is the second time I have tried this. Could it be kitchen was hot? Could it be buttercream needed more time? Humidity? Pls help these problems make me give up. I have taken a pic but can't seem to find where to uplad it from.[/INDENT]
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post #2 of 6
11/11/12 at 3:30pm

Hi sugarcha,

 

It could be a few issues; I'll write down some possibilities and you can see if any of these apply to your situation.

 

1. Too much buttercream on the masking layer; it only needs the thinnest layer of buttercream for the fondant to stick to the cake.

2. The cake was too cold from the fridge when adding the fondant.

3. The fondant was too warm/too soft (usually caused by over-kneading with warm hands).

4. The fondant was handled too roughly or stretched too much when putting on the cake.

5. The fondant was rolled out too thinly before putting on the cake.

 

I hope your next attempt will meet with success!

 

Paris

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post #3 of 6
11/11/12 at 5:31pm

If it is chilled and firm, you should be able to use any amount of buttercream under the fondant that you like.  My guess is that, either because of recipe or room temperature, your buttercream was too soft. 

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post #4 of 6
11/11/12 at 9:10pm
Thread Starter 
Thank you to the both of you. I think the fondant might have been a little soft. I did try my best not to over work it. However I'm thinking it was the heat and humidity as the fondant still hasn't hardened as it should. I will have to put a second layer of fondant on icon_sad.gif I can't get used to this buttercream thing.
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post #5 of 6
12/5/12 at 5:49am

I don't understand what you're using to get your fondant to stick to your cake if you're not using buttercream...and fondant shouldn't get hard on your cake unless your are using tylose in it....

“If I was made of cake I'd eat myself before somebody else could.”
― Emma Donoghue

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“If I was made of cake I'd eat myself before somebody else could.”
― Emma Donoghue

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post #6 of 6
12/6/12 at 4:48pm

What kind of buttercream was it, a meringue or the confectioner's sugar variety? To me it sounds like the buttercream was too soft and it got melty. When I put peanut butter into buttercream it makes a really soft consistency, so I'm thinking that nutella would be even worse since it's softer to begin with.

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