Sticky fondant

I believe your problem is condensation. There really isn’t anything you can do about it because you’re using a perishable medium (whipped cream) to crumb coat your cake. The fondant will eventually ‘dry’ out if you didn’t have to refrigerate the cake again. Maybe you could try a different medium to crumb coat your cakes. Ganache would be one that I can think of and I’m sure others will have other suggestions. Good luck!

The problem could also be the whipped cream frosting. The moisture may be breaking down the fondant.

I agree Nijo…you should try ganache…it might be your whipped cream frosting. But I’m thinking since your in a very hot and humid country, wondering if you have air conditioning in your home?? If not, that is probably the culprit. Fondant does not like humidity, will make it sticky and soft.

Thank you guys for your response.

Well it’s quite a cool weather here in bangalore now. We have one of the most pleasant weather in india. Not too hot, not too cold. Unlike some other places in india that are perpetually hot like Rajasthan. Anyway there is nothing I can do about the weather. You think if I crumb coat my cakes with buttercream just the crumb coat it would make a difference ?

I do use ganache for some cakes that call for a chocolate flavour. But won’t want to use it for all cakes.

Crumb coating is great to get a good base on your cake for icing later. That won’t affect what happens to your fondant. My best advise is to find the coolest, and darkest room in your house to put your cake after it’s covered in fondant. That will help it dry. If you want to paint on it, it has to get dry and have a hard surface. You could also add a very, very small amount of tylose powder to your fondant…that will help it get hard too.

Hello Nijo, I heard a good tip a little while ago regarding condensation and cakes. Inevitably every cake will ‘sweat’ as some call it, when removed from the fridge to set out at room temperature. Try taking a glass of water and leaving it in your fridge overnight. Remove that glass and set it out at room temperature. Take note of the time. It will condensate and then will evaporate. Once you no longer see any condensation on the outside of the glass, mark the time. That is how long it will take your fondant covered cake to return to it’s ‘dry’ state and ready for painting. Also, while it’s ‘sweating’ try not to touch it. Happy Creating :)

…perhaps either the ganache as the ladies mentioned or a thin coat of buttercream just to adhere the fondant, along with your whipped cream as a filling?

I think it’s the whipped cream. My sister loves whipped cream frosting so I make it a lot. It never really gets stiff like buttercream and it stays wet. Wet+fondant=sticky fondant. I usually use flavored Swiss meringue buttercream, it doesn’t really have a buttercream texture and flavor. Good luck 😊
Edit: I’ve never had a problem with condensation while refrigerating my fondant cakes (buttercream then fondant)

Thank you so much guys for all your help. I was able successfully finish the cake with painting and all. I filled my cakes with whipped cream but frosted the outside with buttercream. My fondant remained nice and dry. I also refrigerated the cake in a cake box apparently the cake box absorbs all the moisture. Well it worked for me. I am going to follow this method for all my cakes now on.

Please do take a look at the cake. Would love to hear what you think.

https://cakesdecor.com/cakes/155732-corporate-aniversary-cake

Thanks