Tiered Wedding Cakes with Fondant

by Cory
(Houston, TX)

Satin Ice Fondant

Satin Ice Fondant

Satin Ice Fondant
Cake Stackers

Hi Lorelie....EXCELLENT website :-)


Couple questions: One on tiered wedding cakes with fondant and one about the Cake Stacker's system that you recommend.

1. Just made your white cake recipe ("Easy Recipe for a Wedding Cake") and it is deliciously moist and fluffy! With it being so fluffy though, can it hold up under the weight of 3 to 4 tiers with fillings AND fondant for a wedding cake?

2. Whenever I stack my cakes with the fillings including the buttercream dam, I DO refrigerate them and crumb coat them first (don't have a freezer big enough) However, when I go to put the fondant on and it sets, the line where the filling is in the cake never fails to bulge into the fondant just the tiniest bit ruining the smooth fondant finish.

Am I not getting the buttercream set hard enough maybe or do you have any other suggestions? I usually have it refrigerated overnight before applying the fondant...

3. Do you use your homemade Candyland Crafts? Which one is easier to handle?

4. Cake Stackers.... they look awesome but how do you be sure to trim the top of the tier exactly to cover the metal dowels?

THANKS and I'm sure I'll be asking more questions! :-)

Cory

Hi Cory, Great questions! I'm happy that you liked the white cake recipe. I use it often for wedding cakes. It holds up fine. The trick is to make sure that the support within each tier is enough so that the cakes above do not press down on the cake below. Also having the cakes very cold to hold them together as you are working with them is important

To solve the filling line from showing, make sure that you not only crumb coat but you also give your cake a final coat. Do the finished coat the same thickness as you would if you were not using fondant. Another method that I have seen but don't use is to put a layer of marzipan under the fondant.

I used to make my fondant from scratch and I sometimes use the marshmallow fondant for small cakes. I now use Satin Ice from Candyland is by far my favorite and it is so easy to work with. Plus it comes in all colors and tastes good.

The Cake Stackers metal dowels are adjustable. So you measure your cake height and then adjust the dowels with spacers. It is super easy. I HATE dealing with wooden dowels and over the years I used plain old plastic straws as support. With the Cake Stackers your tiered wedding cake is much more durable and perfectly level.

Thanks Cory for some great questions about tiered wedding cakes with fondant. I hope this helps.

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Apr 05, 2011
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Preventing buttercream from bulging out of the layers of your cake
by: Helen Hermanstein

Hi Lorelie/Cory

I too had this problem when covering my cakes with fondant - I always use fondant, as I don't like to work with royal icing. I always use marzipan to cover my fruit cakes before covering them with fondant icing. For sponge cakes with a buttercream filling, I always cover them with buttercream (let it dry a little) and then a thin covering of white fondant icing. I let this dry and then I cover the cake with whichever coloured fondant icing I am putting on the cake - rolled out to the normal thickness required.

This double layering of the fondant helps keep the cake absolutely smooth without the 'bulging' of the buttercream filling from the layers of the cake.

Hope this helps.

Helen

Jan 17, 2012
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Bulging?!
by: Debbee

What is the best icing to use under fondant to get the smoothest look and can stay out (of the refrigerator)the longest. Thank you

Jan 17, 2012
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buttercream under fondant
by: Lorelie

Hi Debee, Buttercream is my preference. It can stay out for a few days and you can put it on quite thick under the fondant.

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