Mysterious Bulging Fondant
by Yvette
(Chicago, IL )
Any Ideas?
Question
I torte my cake and w/a dam of icing. I use a recipe that calls for corn syrup and it's a dream to spread on my cakes...however, for one reason or another half way through decorating I see that unsightly bulge and it's driving me nuts. It only happens with fondant. My buttercream cakes are just fine. Any ideas?
Answer
Hi Yvette
Here are a couple of ideas...
The bulging could be from the surface underneath not being smooth enough. Fondant takes on the shape of every bump and bulge on the cake. By looking at your photo it looks like it is happening at the point where your two layers are meeting.
It is possible that your corn syrup buttercream icing is the culprit. (although I doubt it) Try a different buttercream recipe and see if that helps.
I assume that you are frosting the entire cake before putting your cake decorating fondant on the cake. The surface that you place the sugarpaste onto needs to be moist for it to hold.
Possibly you are rolling your fondant too thin or it is too soft when you are working with it.
Another thought is that it could be air trapped under the fondant. Although I don't believe that is what it is in your case. Usually if it is air it will be more like a bubble in which case you can prick it with a pin and then smooth it out.
Hope this helps.
PS Can you comment back and let me know exactly what Torte the cake and Dam the cake mean. i think I know but have never heard these terms used this way.
Thanks
