I have two problems that occur sometimes when I cover my cakes with fondant, and I would love to have help solving them.
My cakes are typically either the butter cake or chocolate butter cakes, from the wedding recipe section, and the buttercream is the MBC. I use syrup on the tiers. I also feel strongly that the fondant that I use is rolled out to be thinner than I often see in design books—I find that a thick layer of fondant is disagreeable, but a thinner layer is really lovely.
Here are my problems:
1. Sometimes, there will be some settling in the tiers, after they have been torted, filled and covered with fondant. Just a tiny bit of rippling in the fondant, at the base of the layers. I put each layer on 1/2” foam-core, and the fondant adheres to the foam-core; the rippling is just above it, if it occurs. I have assumed this is from settling of the layers, as the cake has a delicate crumb, and the buttercream is very light. Still, I would like to avoid even the least bit of appearance of rippling, if possible. Any suggestions?
2. And sometimes, there will be a bubble that develops on the side of a tier—like a blister, really—as the cake sits at room temperature, after having been covered. I have been able to reduce the occurrence with a light spray of water, on top of the buttercream, before applying the fondant, but I have not eradicated this problem. I have wondered if it is because there is air somewhere that is trapped—and then releases itself, as the cake warms (from the chilled state it was in when I covered it with fondant). I have wondered if I layer too much buttercream in between the tiers (I honestly don’t think this is the case….) I have wondered if this is a result of my fondant not being really thick. Sometimes, when this occurs, I can pierce the spot right away, and support its return to the correct place with something like a piece of register tape paper temporarily secured around the cake. In any event, this is a problem I do not want to have, and I would love your insights.
Thanks very much,