AI have a question I'm using buttercream to cover my cakes I make themsmoth and level and I keep them in the refrigerator over night before applying the fondant .
My problem is when I cover the cake with the fondant the fondant becomes soo sticky that I can not use the smoother to make them flat ,they will stick on it .Why is this happening ??
AI think your fondant may be sticky due to condensation if you are covering it straight out if the fridge. If you have your cake at room temperature and then put it in fridge for just a few minutes to firm up buttercream before applying fondant, rather than cold all through, it should solve the problem.
AThanks for the reply ,but can I get sharp edges just by putting in the cake a few minutes in the refrigerator?
ATry about 10 minutes and feel if it is firm enough. The idea is to chill it long enough to firm the buttercream but not so long that the cake is thoroughly cold all through.
Freezer for like 20 minutes.