after i crumb coat a cake and want to cover with fondant do i have to chill a cake to cover with fondant? in the freezer, in the fridge?..to get the cake solid enough so that i can use fondant smoothers..my cake is so soft when i put fondant on it that i have a hard time smoothing...and i notice other people in online videos do it pretty harshly..is that the trick?...chilling...and if it does get chilled do i spritz the icing with water for the fondant to stick to it?...will the cold cake effect the fondant with condensation or anything>? any tidbits or tricks would be helpful.
I do a crumb layer and then put in the fridge for a bit.
I then remove from fridge and add a little bit more butter icing to the cake and then add my fondant.
I find that the extra butter icing, just helps me get a smoother finish.
Im not sure how other ppl do it.
I know some people don't like to refrigerate it right before covering the cake with fondant, but I've never actually had a problem. For best tips, get Sharon Zambito's "Flawless Fondant" DVD. I found it helped me a great deal! gl!