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Can someone tell me why my cake is tilting and ruining the fondant - Page 2

post #16 of 19

I would take the syrup out of the equation completely. You dont need it. Add tylose to fondant, or change the fondant brand. During high humidity season i use Bakels fondant and i refrigerate all my cakes before and after fondant application. However if you are going to airbrush your cake, do so before refrigeration. Good luck :-)

post #17 of 19
Another small thing to consider is how well you are attaching the fondant. It should be stuck fast to your ganache or buttercream, and really pushed on, if you have any air bubbles underneath it is gaps in how it is stuck. Air bubbles move around and can ruin how well it is stuck. That and the warmth. Just an idea, these are the problems I find I have with sounding fondant. It also needs to be pretty thin I find but I don't know how thin you can do it if you are going to texture it! Xxx
Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
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Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
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post #18 of 19

If you put too much filling in the cake, the weight of the fondant tends to squeeze it out from between the layers. Then because it had nowhere to go, it causes bulges at the bottom, or at the sides sometimes if it can't manage to ooze down. If you're using ganache, you may want to try "locking it in" by piping about an inch of buttercream around each layer, before filling with the ganache.

Another thing is that if your fondant doesn't stick to the buttercream, it will slide. I usually spritz my buttercream-ed cake (with a little water) before laying the fondant on it. It's always best to refrigerate the buttercream covered cake before putting the fondant on it. The purpose of the spritzing is to allow the fondant to stick - if it doesn't stick you get air bubbles, slipping, sliding, oozing, you name it!

Hope this helps.

Have a great day!

post #19 of 19
Quote:
Originally Posted by howsweet View Post
 

It looks to me like the fondant is stretching and when it stretches it has no place to go, so it buckles. This can be caused by high humidity and/or heat. And the type of fondant you use is also a factor. Some people add tylose to fondant when humidity is very high, but be careful if you don't want to wind up with a hard shell. One thing you might try - after you cover with fondant, trim a bit so stretching fondant has a place to go and keep an eye on it so you can trim as needed.

I did a purse cake with buttercream under the fondant and this happened to mine. It wasn't the cake, I had added supports...but I was too generous with the buttercream and it allowed the fondant to stretch and slide. I cranked up my air... trimmed off the excess. It came out ok! lol Whew!

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