Fondant Help!!!

Decorating By koreylea Updated 7 Feb 2014 , 12:37am by MBalaska

koreylea Posted 6 Feb 2014 , 8:12pm
post #1 of 9

I've never really worked with fondant, except for little accent pieces.  I really, really, really want to make a truck cake for my son's 4th birthday.  I'm just very nervous.  So, I would like to know how far in advance can I make the pieces for the truck without it drying out?  How do I store the cake when I'm done covering it so it wont dry out?  What is the best tasting fondant (store bought or homemade)?  Please, Please, Please help!!!!!!  My son is now looking forward to this cake and I don't want to not do it.  Thanks for any/all help!!

8 replies
DeliciousDesserts Posted 6 Feb 2014 , 8:57pm
post #2 of 9

APlease know you will get many different answers to your questions. Taste is very subjective.

I personally tried several fondants and prefer Fondarific for taste, ease of use, and flexibility. However, I know some people swear by Marshmellow fondant which I detest. Different brands appeal to a variety of people.

I'm not exactly sure what kind of truck you will be making so it's difficult to judge what pieces can be made in advance.

I personally store my cakes in the fridge. They are either wrapped in cling wrap or crumb coated or frosted.

Best of luck. I'm sure he will love it!

koreylea Posted 6 Feb 2014 , 11:03pm
post #3 of 9

AThank you so much for such a quick response and your help!

I am making a dump truck and basically wanted to know about assembling the cake the day before or possibly even 2 days before the party. There are things I have read that says you shouldn't put the fondant on your cake until the day of the party. This will keep it from drying out and cracking. Because this will be my first I didn't want to look completely dumb or waste my time if I assembled it with the fondant too early. I wouldn't be able to do it the morning of the party. So if I do it the day before or 2 days before how would I make sure it wouldn't turn out too dry or crack? Also after it is all covered in fondant, is that when I wrap it in cling wrap and store in the fridge?

Thank you, thank you, thank you!!!!! This is a HUGE help and I really hope to pull it off. So all the help I get will be great!!!!

Thanks again deliciousdesserts!

DeliciousDesserts Posted 6 Feb 2014 , 11:28pm
post #4 of 9

Quote:

Originally Posted by koreylea 

 There are things I have read that says you shouldn't put the fondant on your cake until the day of the party.
So if I do it the day before or 2 days before how would I make sure it wouldn't turn out too dry or crack? Also after it is all covered in fondant, is that when I wrap it in cling wrap and store in the fridge?
 
DeliciousDesserts Posted 6 Feb 2014 , 11:33pm
post #5 of 9

I've never heard that about covering in fondant the day of the event.  Wow.  That would really make my life difficult.

 

I typically like to have every cake finished the night before the event...just in case.  That way if something is wrong with my timeline or goes horribly wrong I have a buffer of time to fix it.

 

This is a link to lobster I made:  http://www.verydeliciousdesserts.com/#!Lobster/zoom/c11wr/imagei2t

 

  The plate is made of gumpaste and was made 4 days before the event.  The cutting board is cake covered in fondant which was finished the Wednesday before the Friday rehearsal dinner.  I don't remember the exact day I made the claws, antenna, and legs, but it was certainly days before delivery.  The corn was made & clam were also made on Wednesday.  I sculpted and crumb coated the lobster on Tuesday.  He was all covered and painted Thursday night.

 

These are some other groom's cakes which were covered in fondant well in advance:  http://www.verydeliciousdesserts.com/#!groomscakes/c11wr

DeliciousDesserts Posted 6 Feb 2014 , 11:35pm
post #6 of 9

I wrap my baked cakes in cling wrap. The next morning, I unwrap them and crumb coat with buttercream.

 

In most cases, it is a good idea to place your cake in a box so the condensation doesn't form on the fondant.  Otherwise, the fondant will sweat.  It does dry if that happens.

koreylea Posted 6 Feb 2014 , 11:59pm
post #7 of 9

WOW!!! Your cakes are AMAZING!!!!  I would love to be able to make the fish, or one like it, for my husband one day.  The lobster looks so real!

 

Thanks again for your help, I really do appreciate it! Sorry to keep asking you sooooooo many questions that probably are so obvious to you... Would you prefer buttercream crumb coating as opposed to coating it in ganache before the fondant then?  The box holding the cake, should be left out on the counter? or refrigerator? 

DeliciousDesserts Posted 7 Feb 2014 , 12:19am
post #8 of 9

Quote:

Originally Posted by koreylea 
 

WOW!!! Your cakes are AMAZING!!!!  I would love to be able to make the fish, or one like it, for my husband one day.  The lobster looks so real!

 

Thanks again for your help, I really do appreciate it! Sorry to keep asking you sooooooo many questions that probably are so obvious to you... Would you prefer buttercream crumb coating as opposed to coating it in ganache before the fondant then?  The box holding the cake, should be left out on the counter? or refrigerator? 

 

 

That's what Cake Central is all about:  people helping people!  

 

Thank you so much for the compliments!  I will quote my husband's favorite movie The Edge where Charles says:  "What one man can do, another can do."  It just takes patience, lots and lots of practice, and a bit of skill.

 

I personally do not ganache under fondant, but I have heard great things about it.  Some members swear by it.

 

Most people, who box the cake in the fridge, leave it in the fridge for a bit so any condensation forms on the box.

MBalaska Posted 7 Feb 2014 , 12:37am
post #9 of 9

Quote:

Originally Posted by DeliciousDesserts 
 

That's what Cake Central is all about:  people helping people!  

 

Thank you so much for the compliments!  I will quote my husband's favorite movie The Edge where Charles says:  "What one man can do, another can do."  It just takes patience, lots and lots of practice, and a bit of skill.

 

Great Movie Delicious Desserts.

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