I covered a cake board with fondant on cake I did a few months ago and had to refrigerate the cake ( cream cheese frosting). When I took the cake out the next day to finish the decorations before delivery, the fondant on the board turned mushy, of course sweating.
I am in the same situation again, would like to cover the board with fondant but need to add decorations in the morning, before delivery , after it being in the refrig.
Any suggestions? Will it turn to mush again?
i often put my cakes on 'working' boards where i can keep them fridged with the smallest footprint--then i place them on the decorative bottom boards later--
also i would say that you might be able to make the decorative board way in advance so it can dry out--maybe work in some additional cornstarch to help it stay dry and not turn to mush--
sounds like your fridge might be full of moisture--one of my mine needed to have a heater placed in it to keep it from condensing on the contents--
a coupla ideas for you--
AThank you. Those are some great ideas. I will do the board ahead of time . I can transfer it in and pipe the border, which would help anyway to cover any mess up. Also , question- I am doing a half sheet cake onto a board and only about 1 in and 2 in on each side will show, so I am going to attempt to cut out fondant under cake board, since that's a lot of fondant to waste . That is if I can get it rolled out to 16 x 20 to cover . Any thoughts on that
you could roll out strips and miter the corners--but i definitely cut out that middle section myself if i roll out a big slab like that--
or you could roll out a strip and put the seam in the back and just mold it around to the board, stretching & smoothing --
or when you're rolling out a big slab--just tear a hole in the center to allow you more give around the edges and keep rolling --it doesn't have to be all smoothy smooth in the middle -- then just trim it all up nice & neat--
fondant board ideas pour vous