I was wondering how long you guys wait to put fondant on a cake that has been in the frig ( at 42 degrees )over night.
Mine has a decent layer of butter cream on it.
(not to think but not TOO thin either.)
Most of the cake request I get are for butter cream so I'm still somewhat of a fondant newbie!
Thanks for any help!
Now. A soon as I take it out of the fridge. The harder the surface the fondant is going onto, the better. It's too squishy when BC is at room temp, in my experience.
Same for me. I ice the cake when it's cold. Put it back in the fridge to firm up the icing and then it's ready for the fondant.