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Silly question about something I should know already

post #1 of 28
Thread Starter 

Ok, you guys out there are a mass of information so i am going to swallow my pride and ask a question...

 

I have been making cakes for years, not many but a variety with mixed results.

 

The thing is... I love making the tall cakes for stacking but I have REAL trouble covering these cakes with fondant.

 

I have made some but it is always hit and miss as to how they turn out. I am thinking maybe I should just go back to  basic class but maybe its a simple thing I am doing wrong.

 

So I normally bake and level several cakes about 1.5" deep and fill and stack these then crumb coat and chill them before applying my fondant. But most times I can see the ridges caused by the layers underneath... It just gives a really messy finish.

 

So how do you all make these cakes? do you make deeper cakes and stack less of them? Thicker fondant? Sorry if this is a dull question I am having a real crisis of confidence.

post #2 of 28
Do you use a icing smoother/polisher after applying the fondant? Also applying marzipan before fondant gives a better finish, don' t stress you'll work it out - practice makes perfect : )
post #3 of 28
Thread Starter 

Yes I use smoothers it seems to be that the ridges form on settling?

 

As for marzipan, I must admit I rarely use it on sponge cakes, should I be using it on every cake? (lightbulb moment)

post #4 of 28
Lol,I know that the marzipan is mainly used for wedding cakes, if you don't mind me asking what brand of fondant do you use?
post #5 of 28
Thread Starter 

I am in the Uk and have used lots of different types of fondant but like the renshaws. I love the colours of M&B but have found it to be really really soft and sometimes tears on anything too deep.

post #6 of 28
Im from the UK too and I know that Renshaw has two versions,is yours the REGALICE?
post #7 of 28
Thread Starter 

sorry yes regal ice.

post #8 of 28

Anneuk: Are you using any supports for your cake? If so what kind and how many? When making really tall cakes supports are important so that the cake wont cave in on itself. The ridges in the lower layers may be from the weight of the top cakes squishing them.

post #9 of 28
Maybe I off here but if you are seeing the ridges of your cake thru your fondant than it sounds like your crumb coat isn't thick enough. I would put a crumb coat than let that harden than put another coat on it let that set that take a viva paper towel and smooth the cake than put your fondant on.
post #10 of 28
Yes make sure your ridges aren't from your cake settling.

cakecentral.com/t/633571/my-newest-trick
post #11 of 28

My cakes are completey iced before I put on fondant.  Mainly because everyone here peels it off.   I completely ice so they have some buttercream when they pull off the fondant.   It also gives me a seamless look because I don't think a crumb coat is thick enough. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #12 of 28
Thread Starter 

Thanks for some good advice... is Viva like a smooth towel?? not sure what an equivalant might be here in the uk.. all of ours are like dimpled??

 

I do use dowels but usually to secure the cakes together so they don;t slide. Now If i am right this wont stop them squishing the cakes below so I should be boarding between the layers?  No that can't be right.. lol i am tying my brain in knots now.... if i were to buttercream and smooth it fully would I then chill over night before putting fondant on? Does this cause problems with grease or condensation anything?

 

LOL I have more questions than I had at the start lol

post #13 of 28
Also why don't you try using Satin ice fondant and see how you fare there?
post #14 of 28

I completely chill my iced cake before putting on fondant. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #15 of 28
Thread Starter 

I am going to Cake international in London on Saturday and am sure to pick up some goodies so am going to do something on Sunday i think and try some of these suggestions....

 

Can I also just ask... If I am using a dummy / polystyrene cake for some for the tiers, do I buttercream and fondant the same way of do you guys just fondant them?

 

x

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