hi everyone, i'm just confused whether or not i should let my cake covered in BC come to room temperature before applying fondant or have it nice and chilled before putting the fondant on??? I am making 2 birthday cakes today and wondering which one is better to do.. thanks..

You'll hear from both camps. I like to chill my cakes before applying the fondant. I freeze for about 20-30 minutes to firm up the outside of the cake without freezing it through and through. That way, I can really press on the fondant to make sure it's smooth without worrying about smooshing the cake.

thank you.. I usually cover a chilled cake with fondant.. but the problem is I got bubbles to other time i did that.. i am not sure if there is a connection with the cake being cold..or is it just during the time i covered it with fondant?

bubbles in your fondant, is coming from when you knead the fondant. Bubbles under the fondant, are coming from the cake. There is some debate about how a cold cake, coming back to room temperature can cause this. however, i cover every cake of mine while it is chilled and well firmed up, and never have i had an issue with bubbles. allowing your cakes to settle though, will also help reduce bubbles

I haven't had a bubble under fondant in a very long time. Don't really know what I'm doing right.

I do keep a pin handy and watch the cake carefully while it's resting, just in case.

Hello, I live in Fla. and have had better luck with freezing my cakes overnight with a crumb coat, taking out the next morning and letting them thaw on counter in a very cool a/c room. Once to room temp I apply buttercream (not very thick) and smooth well. Put in freezer about 5 to 8 min. no more (or I get lots of air pockets) apply fondant. I don't know if its the condensation from the freezer but my MMF does not work well with very cold cake.

I NEVER chill my cakes. I was in a hurry today and covered a chilled cake...of course when i came back later to check on it...HUGE BUBBLES. never again...

thanks for all your replies... i am using satin ice fondant.. i tried to knead my fondant more this time and I guess I didn't have bubbles.. cake was chilled..i guess it depends on how I work with the fondant and the cake..I probably need more practice..

From experience I have found that a chilled crumbcoat doesn't cause air bubbles but a chilled cake does. I know a lot of people who, after allowing the cake to settle and come to room temp, then chills the cake for 5-15 mins to set up the crumbcoat.

The reason behind the bubble problem is that your cake expells air/gas while coming to room temp. They can escape thru the crumbcoat but not thru the final BC or fondant coat so they either cause a blow out in BC or big bubbles in fondant.

The only time I get bubbles in my covered cake is when I rush the settling/coming to room temp time table. Anything less than 3 hours and I run a chance of bubbles.

BTW...this is with fondarific and with MMF for me.

Cat