Decorating By summernoelle Updated 20 Jun 2008 , 11:58am by JenWhitlock

summernoelle Posted 19 Jun 2008 , 2:21am
post #1 of 19

I hope the title of my post didn't offend anyone. icon_lol.gif 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 icon_cry.gif and the repair men aren't coming until Saturday. icon_mad.gif 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?

Thank you!!!

18 replies
SweetArt Posted 19 Jun 2008 , 2:28am
post #2 of 19

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. thumbs_up.gif

BTW, I found your title humorous.

summernoelle Posted 19 Jun 2008 , 2:39am
post #3 of 19

Thanks, SweetArt. Your cakes are just gorgeous, so I will take your word for it. Keep your fingers crossed for me!

bartar01 Posted 19 Jun 2008 , 10:37am
post #4 of 19

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!

summernoelle Posted 19 Jun 2008 , 1:16pm
post #5 of 19

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?

Thank you!!!

emrldsky Posted 19 Jun 2008 , 1:24pm
post #6 of 19

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.) icon_biggrin.gif


ccr03 Posted 19 Jun 2008 , 1:27pm
post #7 of 19

looks like you got the answer to your question, but I looked at your post because I liked the title! icon_lol.gif

wgoat5 Posted 19 Jun 2008 , 1:36pm
post #8 of 19

Honey you could cover a moving frog and make it look good icon_biggrin.gif

summernoelle Posted 19 Jun 2008 , 3:20pm
post #9 of 19

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

rlviescas Posted 19 Jun 2008 , 3:36pm
post #10 of 19

I too looked at this post just for the title. I love it! I also love your not so kid friendly one as well. icon_lol.gif

thecakemaker Posted 19 Jun 2008 , 3:41pm
post #11 of 19

I don't chill mine - I would worry about condensation.


toodlesjupiter Posted 19 Jun 2008 , 3:44pm
post #12 of 19

Yeah... I looked at this post because of the title too! How mature are we? LOL! icon_lol.gif

golfgirl1227 Posted 19 Jun 2008 , 4:00pm
post #13 of 19

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

mommyle Posted 19 Jun 2008 , 4:11pm
post #14 of 19

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.

AJsGirl Posted 19 Jun 2008 , 6:32pm
post #15 of 19

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!

summernoelle Posted 19 Jun 2008 , 6:38pm
post #16 of 19

Thanks everyone! For the advice and the compliments on "craptastic". It makes me laugh, too.

shalderman Posted 19 Jun 2008 , 6:40pm
post #17 of 19

First - I love the title as craptastic is one of my favorite words icon_lol.gif

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.

vmertsock Posted 19 Jun 2008 , 9:31pm
post #18 of 19

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!

JenWhitlock Posted 20 Jun 2008 , 11:58am
post #19 of 19

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!

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