i love to bake cakes, and now I am trying to make more fondant cakes.
I am just wondering why I am always having a problem in covering cakes in fondant.
Can anyone tell me a step by step procedure in covering cakes with fondant? like from crumb coating till covering it with fondant..(more on how long before doing the next step)
for example, after crumb coating how long should I wait till I do a second coating using buttercream and then how long should I chill the cake before covering it with fondant?
I feel like maybe I have timing problems..
The big thing now is putting ganache on your cakes under the fondant. You get a smoother finish and your fondant has crisp edges.
In the how do I forum there is a sticky on tutorials for just about anything you want to make. There is also a thread in the cake decorating forum on page one or two titled something along the line of "Never using bc under fondant again" . Try these, all your questions will be answered. HTH
Smooth crumb coat
Smooth final coat
If too much time lapses between letting the final coat crust and applying fondant, you may have problems getting the fondant to stick.
At which point are you having problems and what are the details of the problem?
Thank you for replying..
so when I let the cake crust, should I just let it sit at room temp? or should I put it in the fridge?
coz whenever I put the fondant after a few minutes, the fondant looks moist.(maybe bec the cake came from the fridge..
Thank to "yummy" I will be reading the forum about ganache..
This was very helpful for me too, i have never had a problem covering in fondant, but the ganache info was very helpful.. THANKS YUMMY!!!
You all are so welcome good luck!