ok, so I am in a rush to make a cake for sunday (my parents are both not doing well and I don't want to wait for the last minute in case they need me and I had time tonight to work.).
I always torte my cake, crumb them and let them settle over night. well I didn't do that and I covered it in fondant right away. As i am working, it is sagging from the heat in my kitchen. It is completely finished, can i keep it in the fridge or freezer? doe sit matter which one? I am so afraid of the fondant sliding. the cake is chocolate with chocolate buttercream, if that matters.
first of all i hope your folks are doing better i'm sorry they're not doing well
i get my cakes into the fridge so the fondant can set up -- some people freeze at this point but i just use the fridge -- either one should get the fondant set but if it's already unstable i guess you'll have to cover the difference with decor or something--
be prepared to redo the fondant if necessary -- at least you got the cake part done -- maybe, maybe not on the fondant
best to you
Thanks. I wish i could post a picture, but i can't figure it out from my phone. It's not sagging on the fondant yet. Want to avoid that, that's why i thought the freezer would be good.
oh, i thought you said it was sagging from the heat --
the freezer means careful thawing -- both can result in condensation -- the freezer more so --
you can use either -- i use the fridge