Sagging Fondant and Collapsing Cake

When it’s very hot and humid, I start my car with the air conditioning running at high for 20-30 minutes prior to leaving to deliver the cake. I make sure my car is nice and cool before even putting the cake in to deliver it. I leave the A/C on high for the entire drive. Bring a sweater or you will be freezing for the entire drive. Also keep the cake out of direct sunlight, that helps to.

Thank you I will try that. do you put fondant on chilled cakes?

I like to use chocolate ganache under fondant.

Don’t chill the cake all the way through, you just want to firm up the icing before adding the fondant.

Thank you…once the cake is covered with fondant can you leave it out room temperature for one night?

You can as long as it isn’t hot and humid in the room you are leaving it in.

I chill fondant cakes… all cakes actually fully during the assembly process and then right up until before delivery. Your fondant will sweat, but if you don’t touch it will evaporate off the cake and look totally fine.
Also, make sure after filling your layers that you give your cakes time to settle. My biggest problem when I first started was my cakes sagging under the weight of the fondant because I didn’t let them sag it out before I covered them. After torting and filling the cakes, I place wax paper over the cake to prevent sticking, then a wire cooling wrack and two heavy books on top then leave them for up to a day. The wrack helps evenly distribute the weight.
Once you do that, you’ll notice a lot less sagging and air pockets that get trapped in your cakes after you add the fondant. Hope that helps!

Also, make sure you are using some sort of support system in your cakes, if you aren’t already.