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
I really really appreciate your post. So detailed. Thank you very much.
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.
Thanks for the link. However the site has stepped out for a bit
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 ?
Would you mind sharing your recipe this cake is gorgeous?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 cake
Place the cake layer on a cake board. Place on the cake turn table if you have one. I actually torted (divided) this layer, I just don’t have a photo of it after I sliced it.
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Use a plain round tip to pipe a thick ring of buttercream around the edge. I don’t have a photo of it but in side that ring pipe in your filling. That ring will keep the filling from oozing out. Trust me if you do not damn the layers the filling will definitely lose out and distort the shape of your cake.
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I press down on each layer as I dam, fill, and stack to force a little of the buttercream out. This will help seal the damn to the outer layer of buttercream. This was a test cake so it was a buttercream filling
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I do not use a crumb coat as I use icing guides. I use a large flat tip to pipe thick layer of buttercream on the sides
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Smooth out the sides. Make sure the cake is level.
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Another reason to pipe the dam is it helps create a more uniform layer of filling. How a cake looks sliced and plated is very important. There’s a lot of bakers out there that do a terrible job in filling and stacking. This was just a test cake, a recipe I was developing. But you see I still take care to make sure the cake is presentable when sliced and plated.
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Would you mind sharing your recipe this cake is gorgeous?
DO NOT GREASE YOUR CAKE TIN
This is the formula
|8” test cake -|
this would “recipe”
|leavening (normally baking powder)||3.5%||4g|
|egg whites, 68°F||100%||113ml|
|cream of tartar||0.03%||3.3|
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