I know these are "basic" questions, but here we go. Once you crumb coat your cake either with BC or ganache do you chill it? Can fondant be applies to a cold cake?
Once you cover and decorate do you leave at room temp or put into the fridge until delivery? I am making a cake this weekend with cream cheese filling and I usually keep it in the fridge when made with BC. Not sure what to do with fondant.
Thanks so much!
I always refrigerate my cakes in between process and once it is complete. I have never had a problem.
Thank you! I saw a few posts where people were mentioning condensation problems. I haven't had a problem before and didn't want to start now.
Whenever I put fondant on a cold cake, or refridgerate it, the fondant sweats (gets condensation). However, if you let it sit out for a while, and don't touch it, the condensation will dry up.
This is not really related to the other question, but i do have a question about fondant. My first fondant cake i bought the ready made fondant from the store and found it takes like play-dough. I have since made my cakes with MMF. I was wondering how the Royal icing fondant tastes in case i don't have time to make MMF.