can any of you experts (or non experts) help me with a problem? This has happened a couple of times and now i am getting worried although i think i have an idea what is going wrong.
When i bake my cakes (usually a mudcake or a maderia), i use a sugar syrup to make it nice and moist. I think i am putting too much but maybe this isnt the problem.
I also add syrup when i cut my cake before i add ganache or buttercream. then i coat it with the butter cream/ ganache and then fondant.
I dont put my cakes in the fridge but leave it outside and now that it is winter, it is a bit warm. if i leave the cake overnight when i look at it the next day it has sagged and cracked the fondant. i dont know if it is because
1. i use too much syrup and the cake isnt sturdy enough
2. i leave it in a warm place which softens the ganache or buttercream thus making the cake slide
3. or a combo of all of the above???
i would of thought that using ganache would of made the cake solid an thus prevent it from sliding but the recent one i have made yesterday has just slid and buckled!!
Does anyone have any idea or advise that they can share with me? I am open to all from all!!
Thanks everyone and have a lovely Sunday
newbie cake decorator from Switzerland!