Friday, September 16, 2011

Avoiding A Cake Tumor

As we know, the dreaded cake tumor can show up any time. However, I find that it's more likely to happen when a cold cake warms up.

Since I had to deliver a cake that was refrigerated but would be sitting out in 95 degree heat, I was concerned that a tumor would start to appear.

I've heard of people poking holes all over the surface of the cake with a needle to make escape holes for any trapped gas. This cake didn't have a lot of places that would hide holes, so I didn't want to do that. I decided to just cut a hole in the top tier because the fondant on that tier looked suspicious to me for some reason.



When I put the topper on, I cut a little slit in the fondant right next to the edge of the topper. It wasn't obvious, but it would allow any gases that happened to be lurking around in there to escape without creating a bulge.

It's not something that you have to do, but it can prevent a problem later on.

Kara Buntin owns A Cake To Remember LLC, custom wedding cakes in Richmond VA

6 comments:

Lena @ Miss Lucky Piggy said...

What a great info, thanks! So you put that 3-tier fondant covered cake into the fridge before delivery?

Kara said...

I refrigerate everything, fondant or not. When you take the fondant out of the fridge it might get sticky and wet-looking for a while, but it will dry out eventually if you just leave it alone.

Q said...

Thank you for the information Kara, but I have a question please. You say that you put fondant in the fridge, do you know why so many advise against that? I live in a climate that can be hot and humid and I'm just starting to transition into fondant. (P.S. I have just started receiving your blog posts and am thankful for the information - by the way - I think we share a birthday!) "Q"

Kara said...

Hi-- I think it's because the fondant can get wet-looking when you take it out of the fridge. It could also be that fondant is usually decorated with royal icing, and I guess that royal icing could be affected by the changes in the humidity in and out of the fridge. Does anyone else have any ideas? I know that a lot of people refrigerate fondant cakes like I do and it's not an unusual thing to do, but I still hear that you "can't" do it from some people.

I'm going to go write a blog entry about this now, thanks for the idea!

Sadsmile's Sweets said...

Itz naught a Tumaahh! Last week my boss got a frantic call that the wedding cake she had delivered an hour earlier was collapsing and cracking. After calling me and a nail biting nervous drive, and the dreaded anxious approach to the cake table- to find the cake had the farts. There was an air bubble that expanded and cracked the fondant layer and decorative stripes on it. After a creative patch job/ cake surgery with some newly made stripes it was good as new. And you are so right, for some reason it slipped our minds to dock the cake with unnoticeable pin holes and slits near or under the design and decoration, and that does work like a charm!

Etiquette aside, sometimes a cake just has to pass gas, and we were glad that was all it was. ;)

Lena @ Miss Lucky Piggy said...

Hi Kara,
I did a test on this because one of my facebook friend posted a picture of her 3 different fully decorated covered with fondant in the fridge and she said it works fine. So I did a test and yes, it works just fine and like you said it get a little bit sticky when I took it out but it goes away, just don't touch it. That test cake only had fondant on it, no royal icing. I guess in the past, refrigerators are not frost-free, not like todays all fridge are frost-free. Well that is just my guessing. Thanks so much for the info. Much appreciated. Cheers!