If i have a cake that is covered with buttercream, do i have to freeze it or chill it then cover it with fondant? or i can cover it with fondant imediatly?
another question .. If i have a cake that is covered with whipping cream, can i cover it with fondant? or fondant just works with buttercream?
I'm also curious to hear an answer to this. I'm sure there's a right way and a wrong way, but I always cover mine without chilling. I tried chilling one time and had lots of problems with the fondant tearing on the edges--the cake was so hard from the chilling.