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Making my first fondant cake HELP !!!

post #1 of 6
Thread Starter 
I'm making my first fondant cake and I need help...
First thing What type of buttercream works best with Fondant
second How much time in advance can I make a Fondant cake n it wont dry up.
Also how to store a Fondant cake before serving
thanks so much I know I have a lot of questions....
post #2 of 6
Ok, first off there are some great tutorials on here for MMF or a fondant covered cake. Amazingly helpful.
Now to answer your questions:

1. Anytype of buttercream works but a crusting recipe works best for me.

2. I usually make the cake and freeze it two days before then the day before cover it with fondant and decorations. I've only done one that was finished 3 days before due to a delayed event and it tasted great...a little bit mooshy around the filling but otherwise great.

3. Unless your filling is perishable then you can sit your cake out on the counter, under a dome or in a carrier if you'd like. You really don't want to refridgerate it if possible because fondant tends to condensate when you take it out and begin to bring it to room temp thus making wet spots or shiny spots on the fondant. If you have time let the cake come to room temp before delivering it so that these spots have time to evaporate.

hope this all helps!

Cat
post #3 of 6
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:

http://cakecentral.com/cake-decorating-ftopict-605188-.html

Above super thread has popular CC recipes for crusting American buttercreams, several types of fondant and doctored cake mix (WASC and other flavor variations) - and so much more!

HTH
post #4 of 6
I find that if I store my fondant cakes under a dome on the counter there is no air flow and my decorations tend to melt. I store my cakes in the fridge in a bakery box that is usually partially opened - the cardboard helps with the condensation. Good luck! Let us see pictures when you are done.
post #5 of 6
So I am fairly new to fondant cakes (4 months) but I will give you my thoughts.

1. I use the wilton recipe buttercream under my fondant and it works great
2 I usually make my cakes in advance and then freeze them, mostly I have to do this because I have another full time job and have to bake on the weekends. I then ice my thawed cakes one day and store them in the refrigerator and then cover them with fondant the following day. I then usually serve them the following day and have never had a problem with the cake drying out.
3. I know the books say not to store fondant cakes in the refrigerator but I do it all the time and have never had any problems with condensation.

Good Luck. I hope you love working with fondant. I know I sure do.
post #6 of 6
Thread Starter 
Thanks you so much for all the tips they really are very helpful......
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