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Help my cake looks like a cheeseburger!

post #1 of 57
Thread Starter 
I am decorating a 12" round cake with fondant and the icing keeps bulging and now looks like a giant cheeseburger. This is for a wedding on Saturday, for a friend. It kept getting worse and some places are really thin and you can see the cake. It was getting worse so I just stuck it in the freezer. Later on on tried pulling the fondant off to start over... Nope it just took the cake with it :,( I'm in tears of frustration!!! Can I cover my fondant with more fondant to help? I still have to make cupcakes for the wedding as well. Plus I work full-time so I still do this as a hobby icon_sad.gif please help
post #2 of 57
Any chance you have a picture of the cake? I don't think covering the fondant with fondant will help.
post #3 of 57

Let it come to room temp, then gently try to peel the fondant off, if it won't, use a sharp knife and run it just under the fondant.
If the cake is bulging underneath, another layer of fondant won't do anything. Can you show us a picture? I might have a totally different idea in my head of what is going on, that what actually is.

post #4 of 57
Thread Starter 
:/ it in the freezer inside the cardboard cake box wrapped in Saran Wrap then in foil. No pic icon_sad.gif. It is definitely the icing that I put between the layers all the way around. I tried smoothing it out forever but it just wouldn't work. I've only done only a handful of fondant covered cakes and this has never happened. (I tried talking my friend into a dummy cake but no go, she was very aware of my fear) Maybe I was pushing hard when smoothing the top. Any ideas on how to fix?
post #5 of 57
I'm wondering if you used a crusting buttercream to ice it before covering in fondant? Or if you used too thin of a layer of icing? So many possibilities. Like scrum diddly suggested, use a sharp knife to remove the fondant so you can start over. Try to remove it in sections. Cut the top of the cake open and try to peel it back piece by piece. This has worked for me.
post #6 of 57
I'm sorry this is happening to you.
post #7 of 57
Thread Starter 
Ok I can try again tomorrow and let it come to room temp. while I'm at work. Thank you. Yes I did use a crusted butter cream, a thin layer. My fondant was thin in some spots due to my work station not being big enough for that large of a cake so it just kept getting thinner and thinner in order for me to stretch it as I rolled.
post #8 of 57
Thread Starter 
Maybe the weight of the fondant made it bulge? Maybe I push when I am smoothing it out? I'm doing something wrong cuz now that I think of it this did happen before! I can't let it happened again after I re-due it icon_sad.gif making cakes is a love/hate relationship for me. Ugh!
post #9 of 57

Maybe you shouldn't have taken on such a job, icing, filling and smoothing a cake and covering it is such a problem. Whether its a friend or not, I can't imagine that anyone wants a disaster on such a special day.

 

The only help I can say is probably redo if the cake has come apart with the fondant. Fill and ice your cake and let it settle before covering in fondant. Also ensure a good covering of the buttercream, really you should not be able to see the cake itself through the fondant!

Pearline
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Pearline
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post #10 of 57
Okay, breathe and calm down. You will be alright. First take all the fondant that you have on it off and if it has crumbs in it get rid of it, otherwise you can knead the fondant wtih the buttercream in it and it will be fine. I don't know what kind of buttercream you are using but it seems like it may be too soft if it's causing your cake to bulge. If at all possible I would suggest you make a new batch of buttercream that is stable if not then try adding some meringue powder to your batch already and do another coating around your cake smooth it out and let it set for a few hours if you can otherwise at least an hour in the fridge before trying to cover with the fondant. When you take out of the fridge just let it come room temperature and work on rolling out your fondant. What brand of fondant are you using? Some fondant brands do not cover well rolled out thin. Also, how are you placing your fondant on the cake and how are you smoothing it?
"If "Plan A" didn't work. The alphabet has 25 more letters. Stay Cool"


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"If "Plan A" didn't work. The alphabet has 25 more letters. Stay Cool"


"The purpose of a business is to create a customer who creates customers"
Reply
post #11 of 57
Thread Starter 
Ok I took all fondant off as well as the icing between. Have a new batch of frosting, said "F" the buttercream. Seems like every time I use the buttercream (maybe it is the recepe I have) I have an issue. I made a batch of my regular "crust" icing but used good shortening from a kitchen store that has wonderful reviews and I always have good icing with it. Maybe it was the buttercream. I would like to thank everyone for the help and help calming me down. I did ice it while frozen (first time I've done that). Been doing frosting cakes for a couple years and fondant is still pretty new to me, they always turn out looking great in the end. This will be my 3rd wedding, all friends, my friends just want me to succeed and try to push my to try bigger and better things. The friend i am doing this for is so very laid back about it. If all else fails the bottom teir will have to be a dummy cake. The cake represents me and her so I do NOT want to fail.
Edited by steph owens - 9/27/13 at 8:15pm
post #12 of 57
Steph, I'm pulling for you. ( I'm a native Hoosier!! icon_smile.gif Please post pics when it's all done!
post #13 of 57
Thread Starter 
Dang it!!! It happened again! My cake was smooth on the sides before I put the fondant on....
post #14 of 57
Thread Starter 
I can squish it in with my palms around the cake but as soon as I go to smooth the sides, it starts pushing out. This did NOT happen to the top tier and I didn't do anything different :/
My hubs suggested covering it with ribbon, that may be what I have to do.
Edited by steph owens - 9/27/13 at 10:03pm
post #15 of 57

I am no expert but maybe you have too much filling in between the layers. I am not really sure. Hopefully, someone here who is an expert will jump in and let you know what they think the problem could be. Good luck!!

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