This is my first time posting on Cake Central and I hope I am following proper etiquette. If not just let me know!
I have a question about a certain type of cake I am making and that I plan to cover with fondant. The cake is a traditional Puerto Rican wedding cake. It has a lot of butter and ALOT of eggs. When the cake is done baking and cooling, the recipe requires that you pour a brandy-flavored simple syrup on it. Here is my question: Will covering a saturated cake like this with fondant squeeze out the syrupy goodness and make a mess?
Has anyone ever tried this? If so, do you have any tips on how not to mess this up? Any help would be greatly appreciated. Thanks!
As long and the cake is sturdy, it shouldn't be a problem as most people put a simple syrup or jam on cakes before fondant to help adhear and keep crumbs out. But I wouldn't want to put fondant on a soaking wet cake. I am not sure how much liquid you put on, but that could cause the fondant to melt if it is excessive.
Thanks for your reply! I don't think the cake will be that moist. I baked a practice cake last night and gave it the sponge bath the recipe called for. The cake was moist but not sopping and the fondant I put on the top didn't squeeze out of it or dissolve! Yay! Thanks for your help and advice!
You should also put a crumb coat of buttercream on the cake before putting the fondant on. This was help seal the moisture in the cake and help the fondant stick to it. Good Luck.
So I made the cake and covered with fondant after crumbcoating it with bc and it worked out well. The clients loved it and no syrup leaked out or dissovled the fondant. I think I will add this to my list of best cakes ever! I'll add a picture soon. Thanks for the help!
I have to do the same do you know the amount of simple syrup you used for the cake