There are good quality fondants and gumpastes available commercially. Consistency is the biggest issue; a commercially produced product will be very consistent in quality.Hello everyone. Do you buy your fondant and gumpaste or you make them yourself. If you make them yourself, any help on the recipes ? Thanks
I have a question please. After covering a wedding cake with fondant, do I wait a while (how long) for the fondant to be dry to fix the petal ruffles or I should go ahead to fix the petal ruffles. I'm doing an ombre decoration
You're welcome. I forgot to add you need to take precautions in the container used to refrigerate a cake once its covered in fondant to prevent condensation. The link below will explain how to box the cake for refrigeration.I really really appreciate your post. So detailed. Thank you very much.
In your to me, you spoke about damming the cake. How is that done ? I've never heard of the word in cake work. Can you please explain further ?I’ve always attached the decorations as soon as it’s covered and never had a problem. The temperature of the cake is important. If the cake filling requires refrigeration, set your refrigerator to 40°F (4°C). Colder will cause a lot of condensation to form on the crumb coasting, which can cause the fondant to degrade.
Since you are new to fondant, you may not be aware that air bubbles and bulges often develop underneath the fondant hours after the cake is covered and fully decorated. If a cake develops air bubbles and bulges underneath the fondant there is absolutely no way to fix it.
These bubbles and bulges can be prevented by properly prepping the cake before covering it in fondant.
It’s a 3 day process.
- Day 1: bake cakes and rest overnight to allow the crumb to settle.
- Day 2: 24 hrs after baking, torte and fill the cake. Regardless of the type of filling, you must dam each layer before filling. The dam serves two purposes: 1) keeps the filling from oozing out the sides from between the layers as the weight of the cake compacts the layers. 2) keeps any trapped air bubbles in the filling from getting pushed out between the layers from the weight of the cake as it sits. Oozing filling and air pockets in the filling layer are the causes of the dreaded side bulges in both buttercream covered cakes and fondant cakes.
- After cake is dammed, filled, and crumb coated insert a lollipop stick down the center on the entire cake tier and gently wiggle it to very slightly expand the opening. Pull out the lollipop stick and discard. Store cake overnight to allow time for trapped gas to escape
- Day 3: cover on fondant and decorate
During baking the leavening creates gas bubbles; the gluten network traps them. As a decorated cake sits, gravity and the weight of the cake and decorations slowly begins to compact the cake and those trapped air bubbles are pushed out of the cake layers.
The air bubbles in the cake will find the path of least resistance. By creating a small opening in the center of a dammed, filled, and crumb coated cake you provide an opening for the gas to escape.
Hi Akos,Thanks for the link. However the site has stepped out for a bit
Damming the layer is creating border of butter cream on the outside edge of the cake layer. It will hold the filling in. End it doesn’t matter if you’re using just plain buttercream or if you’re using some other feeling you have to dam your cakeIn your to me, you spoke about damming the cake. How is that done ? I've never heard of the word in cake work. Can you please explain further ?
I’m glad you find my post helpful. I am very passionate about baking, and can talk about it all day.
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