I'm a newby here - and to cake decorating in general - but I'm really hoping someone can advise me please.
I've just started my son's soccer ball cake, which I am doing as a whole ball, covered in fondant, and wrapped in a fondant scarf. I've prepared the 2 halves, and I was planning to put fresh cream in between them, but I've just realised that it could be a problem because fresh cream needs to be refridgerated, but I don't think the fondant should be. Can anyone advise me please?
Hi! Welcome to our sweet little corner of the internet!
Yes you can frig it
The best way is to put the cake into a cake box then put that into a big plastic bag. OR into an air-tight container such as tubberwear.
When ready to work on it or display remove it from frig up to 4 hrs before. Keep it covered until just before serving.
Thank you so much, for your warm welcome and for your valuable advice.
I'm so relieved, as my son is a bit of a fussy eater, and isn't too keen on buttercream, (didn't even eat the chocolate mousse that I used in my daughter's castle cake, which everyone else loved) and was very excited about the idea of having fresh cream in this. I hadn't thought about the fridge problem until I was just about ready to do it, so it all came to a grinding halt.
ps - can I just clarify, though, if I take the finished cake out of the fridge, about 1.5 - 2 hrs before serving, is that OK, or does it need to be closer to 4hrs? I'm just worried about the cream going off, if it's out for too long.
........ can I just clarify, though, if I take the finished cake out of the fridge, about 1.5 - 2 hrs before serving, is that OK........
Yes, 4 hours is the most the cake should sit out unfrig'd.
OK, that's great. Thanks very much.