I am making a sponge jam and cream cake and the person I'm making it for also wants it covered in fondant. Can (should) this be done and if it can should I refridgerate it!?
Thank you in advance for your help. :)
is your Questiin, can yu add cream as layers or do yu want to use it to crumb the cake.
I would not crumb the cake with it and than add the fondant, but inside it should be ok as long as it is not to long out of the fridge
Whipping cream icings don't hold up under the weight of fondant. Even stabilized, they deflate. Some cause the fondant to melt from the underside due to the excess moisture in the icing. This makes the cake ooze and saturate.
Stabilized whipped cream icings can work as a filling if the cake remains refrigerated right up to serving.