Hi, everyone ~
After I ice my cake with buttercream, do I need to put it in the fridge before I place the fondant on it? Does the bc need to be firm? How long should it be in the frig?
Thanks!

The way I learned you ice your cake with buttercream and roll your fondant out and place it on the cake right away. No refrigeration was ever mentioned. My teacher did say you could lightly mist the buttercream with water but wasn't necessary if you placed the fondant on the iced cake fairly quickly.

Hope this helps!!
~Luraleigh~

The way I learned you ice your cake with buttercream and roll your fondant out and place it on the cake right away. No refrigeration was ever mentioned. My teacher did say you could lightly mist the buttercream with water but wasn't necessary if you placed the fondant on the iced cake fairly quickly.

Hope this helps!!
~Luraleigh~

I'm interested in the responses to this. Thanks for posting. Here's what I've heard:

On the most recent episode of "Sugar Rush" (Food Network), Collete Peters was featured making a giant cupcake with a cherry on top! While she was putting the fondant on the base (which was scalloped-edged), she said she places the fondant on a "chilled" cake so that it can withstand the smoothing process.

I usually just place my fondant on the cake shortly after I've iced with buttercream. I think it would end up less "bumpy" on the sides if it was frozen.

I know there are others that have mentioned that they chill there cakes before smoothing on fondant. Perhaps someone else can respond?

Thanks

Mirjana

OK---I am no expert and I do not guarantee what I say...LOL

When I work with it I use a slightly crusting buttercream...I put it in the fridge to "set" or however you call it..then I apply the fondant ... IMHO and I am not saying this is the right way for the record, when the buttercream is soft if you press even slightly too hard to smooth the fondant the buttercream 'moves" and then flaws show in the fondant... it has worked for me when I put it in the fridge..

Good luck...

I've only done one fondant cake, you can see my pictures, but I didn't refrigerate it before putting the fondant on it. I just iced the cake, rolled the fondant out and then spread it over the cake, well actually my husband did that part. But I haven't read where it should be refrigerated. Good Luck!

Hey, I've done around 5 fondant cakes, one being a wedding cake (all in my pics) & I've tried diffent ways each time. The best way for me is to put the fondant on right after you ice the cake.

I don't freeze or chill the cake before I put the fondant on because the icing will build up humidity & sweat beads will form & that will go through the fondant & create spots of wet places all over your cake. I found that out the hard way. Now I live in Louisiana so we have a lot of humidity so it might be different in your areas.

I smooth my BCI then I cover w/ fondant. It smooths easily. I never have any problems w/ that. The problem I have is when I don't roll the fondant out evenly. If one part is heavier then the others it will tear. So I try to get my fondant rolled out evenly.

Hope that helps~ Everytime I use fondant it gets easier & easier. So I'm sure you'll figure it out soon!

In this case I would brush the cake with some boiled apricot jam before applying the fondant. The fondant needs something to make it stick to the cake and water would just soak into the cake

Rolled Fondant or Sugarpaste is the cake covering. Buttercream under the sugarpaste serves the same purpose as the apricot glaze - it glues the sugarpaste to the cake. It is not a secondary icing.

Rolled fondant must be applied while the buttercream is soft and generally "un-crusted".

Only apply a thin layer as buttercream will dissolve rolled fondant leaving a syrupy "goo" behind if it is too thick. Heavy rolled fondant will squash/squeeze a thickly applied buttercream layer, and it may slip or slide. Remember, buttercream is used the "glue" the rolled fondant to the cake, not to be another icing.

Other "glues" include simple syrup and fruit glazes [eg apricot].