AHello cake professionals,
I'm curious, how important is to chill a cake after crumb coating it? I just ask this because you might not have the time to do it. I mean, is it posible to just cover your cake with fondant inmediatetly after icing it without having any lumps or crumbs later?
I'm quite new on fondant and decorating. i hope to get answers on this, thanks a lot for your help :)
there is no one right way--except that your way is right for you--trial and error--
i myself always keep my cakes well chilled all the way through to delivery--some people would not dream of ever chilling thier cakes--just depends on what works for you in your climate and with your recipes and your fridge and all that--ten thousand variables--you gotta figure it out for yourself--
very important however--you need to back up your time line and make sure you have enough time to do everything twice--plus some more time to run out to the store if necessary--cutting it that close on time is a nerve wrecker and you run the risk of not being able to take advantage of all the second chances you need to have built into your repertoire--