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Why did the fondant bulge?

post #1 of 63
Thread Starter 

On each tier, between the layers, the fondant bulged. Why?

 

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post #2 of 63
Because you didn't let your cake go thru the settling process.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #3 of 63
Hi leah_s
How do you do the settling process correctly ?
Thanks
post #4 of 63
Thread Starter 

Yes... and how long should the process take?

post #5 of 63

Because your filling/icing was too thin and used without a dam, and/or because you used way too much.

~ Sherri
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~ Sherri
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post #6 of 63
Overfilled the cake, dam right on the edge...
post #7 of 63
do you have supports between tiers?
post #8 of 63
I like to let mine settle overnight or 4-6hrs depending on the cake, you need to lay something flat on each tier (separately), nothing heavy enough to break your cake but with enough weight to gently push down to force settling. I believe it was Leah who introduced the 'tile' method, it's the perfect amount of pressure.

A dam is important for fruit type fillings, I think many people use them regardless. As always proper supports are crucial for tiered cakes.

Personally, with the thickness of your layers, you might want more icing to cake-that's just my preference.
post #9 of 63

Agree.....an overnight in the frig is all you need...the tile thing cracks me up...I would never put tiles on my cakes...but whatever works....It's good to see all the different answers/solutions.

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

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

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #10 of 63
Cake really doesn't settle in the fridge. Once the filling gets cold and soli the settling is defeated. But as the cake comes to room temp, it will start to settle and bulge.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #11 of 63
Quote:
Originally Posted by leah_s View Post

Cake really doesn't settle in the fridge. Once the filling gets cold and soli the settling is defeated. But as the cake comes to room temp, it will start to settle and bulge.

Hi~ So you dam it with butter frosting?  and then filling in between?  If you just use butter frosting in between don't need a dam right?  sorry I too have this issue at times.  Ive never used a dam.  thanks in advance for responding. ;)

post #12 of 63
Quote:
Originally Posted by leah_s View Post

Cake really doesn't settle in the fridge. Once the filling gets cold and soli the settling is defeated. But as the cake comes to room temp, it will start to settle and bulge.


Well...I think there is more than one way to skin a cat.  When  I worked at a production bakery and would walk in on Saturday with 22 orders on my clip board...all due by closing..that is how we did it to survive the cake orders and safely get them out the door.   I never damn a buttercream filled cake either...only dam if I have a gooey filling.  I have never had a bulge.

 

I think it is good for all of us to give all of our vast amount of ways to do things and let the OP decide what works for her.  

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 #13 of 63
Well I don't use "butter frosting" but no I don't dam if bc is the filling. Anything other than bc then yes, I def use a dam.

Back when I worked in a production bakery (the good old days?) I don't remember having bulging issues BUT we also used bucket But-R-Cream. That stuff is easy to work with but tastes, well
. . .
Maybe using more delicate (probably not the best description) icing makes the difference.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #14 of 63

I agree Leah...Maybe different types of icing gives different results.   At the bakery we used the high ratio-all shortening butter cream...one of the few things they actually made.   After changing many different times, I also now use the high ratio-all shortening butter cream.   Very stable.  I likey.

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 63
Quote:
Originally Posted by leah_s View Post

...Back when I worked in a production bakery (the good old days?) I don't remember having bulging issues BUT we also used bucket But-R-Cream.

Oh dear. Anything with the name But-R-Cream can't possibly be considered edible.
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