Fondant cover cake sagging
I bought a 6 inch cake with butter cream icing from a store. I remove the fruits and smoothed out the icing. I colored my Wilton fondant with blue gel color and roll it and cover the cake. It started to have tiny cracks immediately. I put it in front of window air-conditioner for several hours and it stabilized. I put it in the box and keep it in fridge. It looks good in the fridge. on the birthday day, only 10 minutes after I remove it from fridge, the cover started sagging and melting to the point that we could not use the cake anymore. While making the fondant cover, I tried to make sure the cover thickness is 1/8 inch. I color the white fondant with gel color, do you think that's the reason? I used a lot of finely powdered sugar while rolling the fondant to remove stickiness. Any help is appreciated.
Pictures about "Fondant cover cake sagging"
How do you keep a fondant cake from sagging?
If the bulge is near the bottom of the cake, you can use an offset spatula to lift the fondant away from the bottom, wet the cake with water, and smooth. If the fondant has hardened before you can fix the bulge, the only viable method of fixing it is to camouflage the area with decoration.How do you get elasticity out of fondant?
Ingredients and substitutesGelatin - This is what gives fondant that elasticity. So, make sure to use a brand that works well.HOW TO FIX FONDANT TEARS/FONDANT CRACKS
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Danik Prihodko, Danik Prihodko, Rene Asmussen, Daria Shevtsova