I hope the title of my post didn't offend anyone. I apologize if it did.
Does anyone know if it is OK to not chill cakes before they are covered in fondant? My fridge broke today and the repair men aren't coming until Saturday. I need to bake tomorrow, and cover in fondant by Sat morning.
I am normally a freak about chilling cakes and letting the frosting set, but it just isn't an option this time. Does anyone else do this?
I don't chill my cakes before covering in fondant. I don't have the time or space. Your top edges will just be slightly more rounded, but it will still come out great.
BTW, I found your title humorous.
Thanks, SweetArt. Your cakes are just gorgeous, so I will take your word for it. Keep your fingers crossed for me!
I've only covered one cake so far in fondant, and I didn't chill it at all. I made it the night before and took it to work the next day. Had no problems. HTH, and best wishes! Oh, and I thought the subject was great!
Thanks again. I am such a creature of habit that it is hard to diverge from what I have been doing. Whho knows, maybe it will change the way I do things and save me a day's work?
I've never chilled mine and I've used Wilton's fondant, MMF, and Satin Ice to cover them. (Please don't let all those things fool you...I've only covered, MAYBE, 7 cakes with fondant before.)
looks like you got the answer to your question, but I looked at your post because I liked the title!
Honey you could cover a moving frog and make it look good
Yeah, don't tell anyone, but my husband and I say craptastic instead of cussing around the kids. Another popular one, which is not kid friendly, is "a**tacular". lol
I too looked at this post just for the title. I love it! I also love your not so kid friendly one as well.
I don't chill mine - I would worry about condensation.
Yeah... I looked at this post because of the title too! How mature are we? LOL!
I have done it before. I find it much easier to chill first, but if it's not an option, then you can still do it.
I say craptastic all of the time. lol
Yup, the title got me too.
I use all butter buttercream, and I find that the butter sets really nicely just in the open air. If I put it in the fridge it sets too hard and then I have to let it sit on the counter to soften up. I know it's more expensive, but it works this way without the fridge.
Count me in on the "don't chill mine either" crowd. Never have, don't see the advantage in it.
Craptastic is my new favorite word!
Thanks everyone! For the advice and the compliments on "craptastic". It makes me laugh, too.
First - I love the title as craptastic is one of my favorite words
Second - I never (or rarely) chill my cakes prefondant. Main time I do is if they are covered in ganache pre-fondant. Then I chill to get it to set up.
I'm an odd one here lol. I ALWAYS chill my cakes prefondant. I use SMBC and I like to chill beforehand to get crisp edges. I also find it easier to get a lovely smooth finish but if none of you do it maybe I'll give it a try too after seeing everyones work!
I used to do cakes covered in fondant without chilling and it works fine.
but I really wanted that crisp corner, so someone recomemded SBMC and chilling the cake heavily first, and voila, tighter corners.
I also had a little trouble with the icing squishing out the bottom without chilling it, but someone with your expertise shouldn't have anytrouble! (I'm just a cake novice)
and I'm *SO* going to start using 'craptastic' - that's hilarious!