I have a huge wedding cake due in a few weeks. I'm donating this to the bride and groom so I have free reign with the design. Here's my dilemna: I use IMBC so all my cakes are refrigerated until delivery. All are covered in fondant (Massa) and I've never had a problem with condensation when I've pulled my cakes from the fridge. I want to do an intricate stencil using RI but am concerned from what I've read that the RI could melt if condensation were to form. For any of you who use SMBC or IMBC, have you stenciled with RI and did the stencil run/melt when you went to deliver?
AI would love to know this as well. I haven't tackled stenciling yet but am very curious about it. Being otherwise pretty crafty and handy, I never have been very good at stenciling. I always manage to somehow unevenly apply the color.
It will depend on the weather where you live. In Alaska where it's dry, it would be just fine.
The main thing that alarms me is trying to stencil on a non-crusting surface. Have you tried this before?? I think it would be a nightmare and very messy looking.
I guess I didn't make myself clear. The stencil will be on fondant not the IMBC. I only mentioned the IMBC because that is why I fridge all my cakes, since it's perishable. But the stencil will be directly on the fondant. I live in Michigan and it's very cold here. Just trying to cover all angles of what could go wrong. I don't like surprises with wedding cakes.
I have piped black RI on white fondant and did not have any problems with bleeding or running. However, I used Fondx fondant, not homemade Marshmallow fondant (which I find "sweats" when taken out of fridge in warmer weather.) Why dont you do a test piece and see how it goes?
Whew! Have you refrigerated fondant cakes before? If you didn't have sweating issues then, you won't now. You can always box and wrap the cake completely and allow it to come at least partway back to room temp like this and it will greatly minimize sweating issues if you have had them in the past.
I have used RI with stencil directly on cakes with SMBC and have never had a problem. I can do it the day before and still put it in the fridge until the next day.
Thanks for the responses. I've attempted to run a test by placing a fondant covered dummy in the fridge. Problem was, the styrofoam doesn't chill like the IMBC. I actually did this prior to posting my initial question here. So to mimic the real cake, I would have to bake and fill a cake just for the test which I really don't want to do at this point.
I've never had an issue with sweaty fondant before. Guess I'll chance this. Keep your fingers crossed for me. I'll post a pic once done and let you all know how it came out.