Ceelyon here

Can someone tell me how to stop foundant from weeping.
After i over lay my cakes, ( I use buttercream foundant, or
Marshmallow Foundant) and decorate, then I refrigerate, until
the function. I have noticed lately that the foundant is almost
wet in appearance. I trust this is from the cake, warming up,
after it sits ...Am I to use more icing sugar, or a different foundant]
receipe? When I put the foundant on, it is smooth, not shiney,
dry in appearance.
Also, has anyone, got a good white gluten free(wheat free) cake
receipe?
Thanks alot

Ceelyon,
Fondant doesn't do so well with refrigeration. It tends to collect condensation when it comes back to tempurature, and that moisture makes the fondant very sticky. I would say your solution is to avoid refrigeration alltogether, but maybe someone else has a better suggestion.
Good luck,
Diana

Ceelyon - unless you are using a buttercream or filling with ingredients that need to be refrigerated, you can leave the cakes out. The fondant actually "seals" the cake, so you don't have to worry about it drying out, if just for a day or so. I do a lot of cakes for co-workers, and even 2 days later the side that hasn't been cut will still be fresh!


Marilyn