Problem with fondant and filling....?

Question

I haven't used fondant a whole lot, but seem to have a knack for it. I made a cake last month for a friend (for her little kid) and I used strawberry filling. But I had a HUGE mishap after I covered it with buttercream and was applying the fondant. The strawberry filling was squishing out everywhere and made a huge mess. Luckily I had enough fondant to layer it once more and evenly. I've never had anyone show me how to use it, but I'd like to know how to fix this problem. I didn't use dowels last time, but I don't think that was the problem.

I'm going to be making another cake again, only this time I'm using cheesecake as filling this time; and I always use pound cake as the "cake" part.

Thanks!

Answer 1

What you need to do is take a piping bag with some icing in it and abigger round tip and make and outline on the outer edge about a 1/4 of an inch wide and let it sit up just for a second then put your filling in and stack the cakes and fondant this causes a dam type of barrier. I had this problem when I did a raspberry filling with a pudding base. Fixed the problem right up.
Hope this helps.
Beth

Answer 2

www.baking911.com/decorating/cakes_fondant.htm - 51k -