Opening up another session of the FNCC! This is a place for anyone who wants to share their week, photos of their work, help out someone who needs help or ask for help if it's needed! Everyone is welcome!
Hi Everyone, this is the cake that I have been puddling over for the last 2 weeks. It is for our 30th Wedding Anniversary next week. I was really pleased with it. Pity that I cracked the frame when I was shifting it on to the image. People are having a hard time believing that it is all icing and cake! And my how young we looked back then.
Anyone still out there? I have an emergency. DH dropped my whole bowl of ganache this morning. Not salvageable since it fell upside down on the floor. (I know I should always have some frozen as a backup) I have a wedding cake due tomorrow that is similar to Maggie Austin ruffle cake. Just a 10-6 two tier. I had already finished putting ganache on the bottom tier and I did not have anymore made, nor did I have anymore white chocolate. I made the 6 inch tier with buttercream but it seems to be to much weight and is pulling/stretching the top of the fondant. The cake had been sitting about 6 hours before I started putting the ruffles on. Was that not long enough? The fondant did appear to be dry.
Any suggestions? I can pull the fondant off and give it another go in the morning, but don't want to waste my time if this isn't going to work with buttercream.
It actually sounds like the buttercream is the issue, not the fondant. If your buttercream is not stiff enough then it won't crust and give you a nice finish for your fondant to stick to. The fondant will just slide around on it. If it is too thick you also won't have a good surface and the fondant will also stretch. If your fondant is dry then I'm surprised it's moving at all and why I suspect it's the base you have it on, not the fondant. I would suggest removing the buttercream down to a thin crumbcoat, stiffen it up with more powdered sugar and then cover the cake JUST till you can not see the cake under the icing. Let it set up till it crusts up and then cover it with the fondant.
Good Evening everyone.
Cazza, Congrats on your anniversary and Wowwie Kazawie.... that is some awesome cake. I had to look 3 times to see if it really was.
Howsweet... That's an awesome job but creepy if you know what I mean. Glad I'm not a guest at that party, rofl...
I only have a wedding order this week. The WEdding Cake, The grooms cake and a Ribbon Pull cake for the bride. The wedding cake a 3 tiered combo of square with 2 tiers round tiers. The groom is a truck driver and want a replica of his truck. And the ribbon pull cake well just an 8" round cake.
Little behind schedule as always so I'll check back with everyone later. I'll post soon as I'm done.