Hello, I am about to make my first fondant covered cake. I have been reading and reading information. I have read a few conflicting things and just want to make sure I do this right. I read the way to do it is buttercream the cakes first, put in fridge for a few hours, take out and spritz with water and cover in fondant and then back in then fridge again. But, then I read that you shouldn't put fondant cakes in the fridge....So, my question is, is the method above the best way to go?
After my cakes have cooled. I torte and fill them, and pop them back in the fridge. After an hour or over night which ever I have time for I take them out and crumb coat them in BC. Then I add my MMfondant. I dont put them back in the fridge after that. Seems to work well for me.
I cover the cake in buttercream and shortly follow with MMF (Marshmellow Fondant). I never put my cakes in the refrig. In the past I did put a buttercream covered cake in the refrig then placed fondant on it and it ruined the color of my fondant (sweat). It also made it very sticky. Good luck! I love working with fondant!
.moving to Cake Decorating.
I put my cakes in the fridge before I cover them. It's easier to cover a cold firm cake than a warm wiggly one. I don't spritz it with water before adding the fondant though. It will form a little condensation as the cake comes to room temp and that sticks the fondant down well enough. It dries in an hour or two, if even that long.
I will crumb coat my cake and then stick it in the fridge just to firm back up. I take it out and put it on the counter while I roll out my fondant. That way it has enough time to warm back up just enough that I don't have to worry about sweating. It all depends on where you live as to how the fondant, cakes, etc will act. You might have a trial and error period. First cake I ever put fondant on, I had in the fridge from the night before. The fondant didn't like the cold cake and wouldn't seal. I had to add piping gel to the bottom in order for the bottom to stick.
I always bake the cakes, let cool, level off and put in freezer til the day before/6 hours minimum, fill layers with buttercream and carve sides til its the shape i want, then cover the whole cake in buttercream (all whilst still frozen), leave to defrost. I go back to it and cover with desired fondant (don't spritz as the cream will already have come condensation on it that will hold the fondant). I took a long time to find the right buttercream that suited me and i found a 50/50 mix of butter/shortening works well for me and goes down a treat.