I have made a chocolate cake it's covered in butter icing and I now have to cover it in fondant. I wanted to know if it's ok to cover the cake straight from the fridge where I have been storing it or do I have to let it reach room temperature first.
There are so many experts here I know someone will have the answer. I am a novice and help would be appreciated.
Thanks and regards
Iif your cake is layered, and you cover it with fondant while it's still cold, when it comes to room temp, you will have "blow outs" and bubbles where the layers meet as cold air trying to escape gets trapped under the fondant.
I would imagine you could have this problem even if it's not layers. Best bet is to let it come to room temp.
Thanks for your help
I always chill my cakes covered in buttercream before I put the fondant covering on, otherwise the buttercream can be too soft. I have never yet experienced any blow outs doing it this way, but am relatively new to this too. In my opinion it made it easier to work with the fondant on a chilled firmer cake than struggle with a soft one. Of course there will be some more experienced people around who can advise further.
I always chill my cakes covered in buttercream before I put the fondant covering on, otherwise the buttercream can be too soft.
A crusting buttercream recipe solves this issue