I think the sagging fondant on topsy turvy cakes is a lack of support. I forgot that I had more cake supports and tried use only 3 and of course that sucker developed a nasty lean and some sagging fondant on that side. It looks to me like the sagging was on the bottom tier under the heavy side of the second tier?
You're also in Texas - the extra heat and if there's any humidity weirdness going on will affect your fondant, too. Or it could be that your fondant is a little too thick and the weight at the bottom is pulling the sides of the cake down.
You'll also want to make sure your cakes are completely cooled and room temperature before you cover them. If you bake ahead and put the cake in the fridge or freeze them, you'll want to bring them to room temp before icing and covering them, because if you don't, the moisture from defrosting will soak into your fondant and cause it to sag too.
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I think the sagging fondant on topsy turvy cakes is a lack of support. I forgot that I had more cake supports and tried use only 3 and of course that sucker developed a nasty lean and some sagging fondant on that side. It looks to me like the sagging was on the bottom tier under the heavy side of the second tier?
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You'll also want to make sure your cakes are completely cooled and room temperature before you cover them. If you bake ahead and put the cake in the fridge or freeze them, you'll want to bring them to room temp before icing and covering them, because if you don't, the moisture from defrosting will soak into your fondant and cause it to sag too.
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