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What happened to this cake? - Page 2

post #16 of 18

I've had this happen too - mine was because I rolled my fondant too thick, and I didn't have a stiff dam in the center to prevent the filling from bulging under the weight.  I would have been better off to (a) let the filled cake rest, slightly weighted, before applying fondant, and (b) rolling the fondant much thinner before draping.  It was my first time and for a competition too... oops!  Good luck!

post #17 of 18

I'm told the CS "spoils" under fondant, creating gas. Meanwhile, I see two things going on. First, it appears that you didn't fill and wrap your cake and let it rest overnight. I like to also set one of the cake pans on top for a little insurance. Second, your fondant looks like it wasn't kneaded well enough before rolling out -- it has quite a rough texture. Old fondant will do this, too, as will fondant that has had too much shortening incorporated into it.

post #18 of 18
Thread Starter 

Thank you for all the helpful responses to this!  I'm hoping this one time was a combination of several fondant mistakes that led up to a disaster that won't happen again!
 

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