Ridges in my sugarpaste!
Hello. I ask (shyly) for some help and advice! I’m reasonably experienced caker having been doing cakes for a year or so but last night’s cake adventures have challenged me! It’s a sponge cake that’s about 5" high and for some reason after covering the cake with sugarpaste all the ridges from the layers of cake are showing despite lots of smoothing! The sugar paste is the same thickness as I usually do. I covered the sponge with buttercream as I usually do and got a pretty smooth finish before chilling and then covering. All I can think of is that the cake is taller than normal and squashed down to make ridges or the sugarpaste stretched as I was putting it on making it thinner. I’d appreciate any advice. Thank you.
EverythingsCake, chester
6 Replies
I think you’re right about the height..perhaps you should have left it to settle for a few hours after filling it and then added your buttercream.
Sweet-E
Janine
Enza is so right. Even after being a baker for some time, . I’ve discovered different types cake & fillings settle differently. I recently re-read some saved info I had on baking & covering cakes. One was to fill & crumb coat the cakes, then take a sheet of either parchment/wax paper and place on top of your cake. Take a medium to heavy book and place on the parchment on top of the cake. Let it sit overnight. If anything is going to squish out, or bulge, it will show up the next morning where to can fix it with more crumb coat or cake spackle before you cover in ganache or buttercream. Hope this helps.
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
Thank you! Seems like there’s always something I didn’t think of!!
EverythingsCake, chester
Could also be a matter of “settling” or in generic terms, squishing down hard on the top of the filled cake then smoothing away any escaping filling before crumb coating it. Or possibly it was too tall and the fondant pulled it down. Frustrating, isn’t it. Grrrrrrrrr!
I too sometimes have this problem – so disheartening! I recently did a tall cake with 6 layers of sponge and it turned out lovely and smooth. The only thing I did differently was, after filling with buttercream and stacking, I went round the cake with a knife to get rid of the lumpy edges of sponge. I then crumb coated as normal.
Evelyn, NE Scotland, www.facebook.com/Evelyn's Cake Boutique
Hello there, only just come across this and i know i am to late but if it happens again you could always try double icing the cake. I have done this once or twice if i havent been happy with the finish of my icing and it always sorts it out. :) X
ellie's elegant cakery
