How far in advance can I make a cake covered in butter cream and then fondant? I don't want it to dry out or have the fondant crack... I need it for saturday. Wondering if I can ice it tonight and be ok. Thanks!
This tip may be too late as I'm in uk and only just seen it but anyway this is something I use on all my cakes. I was given a bakers secret many years ago making a cake stay moist for 1 to 2 weeks in an airtight container!
4oz/1/2 cup caster sugar
150ml (1/3 pint) water
1.put sugar and water in a pan
2.heat and bring to boil
3.simmer 2-3 mins until sugar dissolves allow to cool.
Slice cake in half as normal but before spreading it with butter cream 'paint' the top side of each layer with the syrup using a pastry brush.Allow it to soak in slightly but don't saturate the cake.Then spread the buttercream
Quantity made should do 2 cakes depending on size.