Rookie Question About Fondant... Sorry!!!

Decorating By marisanovy Updated 19 Dec 2008 , 6:28am by sugarshack

marisanovy Posted 17 Dec 2008 , 6:45pm
post #1 of 16

I know this sound like I'm a total moron, but maybe I am.

I will have my first atempt working with fondant. Up to now, I was so afraid of fondant that I only used BC, what is easier for me.

I have this wedding cake and I want to make it look more professional. I want to cover with fondant, and decorate with BC.

My DUH question is, after covering the cakes with a layer of BC, how long should I wait to put the fondant? In my mind I figured that the BC should still be "sticky" to hold the fondant. But I just don't know!!

I'm so afraid I'll screw up this cake!! icon_cry.gif

I really appreciate any help. TIA.

15 replies
Rosie2 Posted 17 Dec 2008 , 6:53pm
post #2 of 16

I was told not to wait...I'm also new to fondant so, maybe the expert can help. Good luck!

DianeLM Posted 17 Dec 2008 , 6:58pm
post #3 of 16

You don't have to wait. You can apply the fondant right away.

You're right... the bc needs to be 'sticky'. If you use a crusting bc and it starts to crust before you get the fondant on, you can lightly spritz the cake with a tiny bit of water to make it sticky again.

Personally, I like to chill my cakes for about 45 minutes before covering with fondant.. for two reasons -

1. A chilled cake is firmer so it's easier to get the fondant on.

2. If my bc starts to crust, I don't have to spritz with water because although the fondant doesn't stick to the cake right away, the condensation that forms as the cake thaws will cause the fondant to adhere. This gives me lots of 'play' time with the fondant before it sticks to the cake and it's too late to make adjustments.

Good luck!

sxyfemm Posted 17 Dec 2008 , 7:01pm
post #4 of 16

Working with fondant Isnt as hard as it seems the hardest part for me has always been rolling it out to cover the cake.I usually ice my cake then let it sit for about 30 min in the fridge then cover it with the fondant.But there have been times I covered it right away and I recieved the same results
Hope this helps!!
Good Luck

tx_cupcake Posted 17 Dec 2008 , 7:05pm
post #5 of 16

I usually chill my cakes for about half an hour before applying the fondant. Like Diane pointed out, the condensation will adhere the fondant perfectly.

diane706 Posted 17 Dec 2008 , 10:27pm
post #6 of 16

I've seen the term "chill" a lot here on CC. When you guys "chill" your cakes, do you mean the freezer or the refrigerator? I put mine in the freezer for a little while after crumb coating. I've also seen the term "flash-freeze". I suppose that means to put in the freezer for 45 minutes or so??

static Posted 18 Dec 2008 , 1:42am
post #7 of 16

I agree, dont refridgerate it too long but a few minutes works well. Don't forget to use arolling pin to help place the fondant on the cake. just flip yoour rolled out fondant onto the rolling pin and position it about half way across the cake and roll the rest on. its real simple. I would do a dry run on a small cake to get the hang of it first. Its worth the time, fondant covered cakes have such an elegant look to them.

tx_cupcake Posted 18 Dec 2008 , 2:37am
post #8 of 16
Quote:
Originally Posted by diane706

When you guys "chill" your cakes, do you mean the freezer or the refrigerator?




I stick mine in the freezer. I guess "flash freeze" is the more appropriate term. thumbs_up.gif

kandu001 Posted 18 Dec 2008 , 3:40am
post #9 of 16

I usually don't think about it. Sometimes I cover it right away and sometimes I chill it. Just make sure that you have a really smooth coat of BC on before you fondant or you will see any bumps and lumps in the cake. Good Luck and have fun! Don't forget to post pics!!

sugarshack Posted 18 Dec 2008 , 6:42am
post #10 of 16

i trim my sides straight, crumbcoat and freeze for 5-8 minutes and then cover.

marisanovy Posted 18 Dec 2008 , 2:14pm
post #11 of 16

Oh, thank you all for the expert advices. I'll make sure to follow suit. And I will post pictures, of course!

God bless you masters of cake!!!! Now I feel more confident.

auntygill Posted 18 Dec 2008 , 3:29pm
post #12 of 16

Coming from england i always use the fondent type of iceing and what i do is cover the cake with BC and then rolll out the fondent and cover cake, the time it takes to roll out the iceing shouldent make any difference to the stickiness of the cake and it should cover perfectly. icon_smile.gif

indydebi Posted 19 Dec 2008 , 3:27am
post #13 of 16
Quote:
Originally Posted by auntygill

Coming from england i always use the fondent type of iceing and what i do is cover the cake with BC and then rolll out the fondent and cover cake, the time it takes to roll out the iceing shouldent make any difference to the stickiness of the cake and it should cover perfectly. icon_smile.gif




I'm glad to see this post, because as a fondant newbie, this is what I do and so far, it's worked fine. I crumb coat/ice the cake, then while the cake is still sitting on the counter, I roll the fondant out (pretty thin, too) and apply it. So far, it's worked ok, auntygill!

cathie_shinnick Posted 19 Dec 2008 , 4:21am
post #14 of 16

Why is it that cakes are chiller or flash frozen. I have never done this. It sure would help to know why!

lainalee Posted 19 Dec 2008 , 4:51am
post #15 of 16

Cathy, I am with you. Why do you chill or freeze? is it because the cake is more solid/ firmer to uphold the fondant?

sugarshack Posted 19 Dec 2008 , 6:28am
post #16 of 16
Quote:
Originally Posted by lainalee

Cathy, I am with you. Why do you chill or freeze? is it because the cake is more solid/ firmer to uphold the fondant?




exsctly.

get sharper edges and corners, less squooshiness and bulging

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