Need help with various fondant issues. What type of cake can I use for sculpting, then coving with fondant?
I've been told to NEVER cover a frozen cake with fondant because it will "sweat and bubble" as it thaws, is this correct? I need to make some designer cakes in the next month, but am scared. Any recipes, advice or hints?
Thanks in advance!
I really like the durable 3d cake or the WASC recipes. My family likes the Durable 3d recipe better, but both will work.
Don't be nervous you will do fine, practice if you can first.
Pound cakes are always good carving cakes, but I've carved everything. My red velvet is extremely moist and I carved it, but I wouldn't recommend it! It's true about not covering a frozen cake. However, slightly freezing a cake will make it easier to carve. There is a forum on here that is all about gourmet flavors, and I'm pretty sure it's been made into a sticky so it stays on top of the forum it's in, I just don't know which one it is right off hand!
I have used all sorts of cakes from box mix to scratch for carving and as long as it's frozen when you carve it you shouldn't have a problem. Anything lighter than a box mix...like angelfood....may not work tho'. I take my cakes out of the freezer, fill, carve, crumbcoat then let sit and settle/come to room temp for at least 3 hours before putting the fondant on. The only time I've had bubbles in my fondant after covering is when I have rushed the settling time. HTH