How To Cover Cake In Fondant Once Its Been Chilled?
Decorating By pag41989 Updated 29 Oct 2010 , 1:47pm by toni1218
Hello everyone,
I have a cake that I am finishing (hopefully) tonight and the two layers are currently sitting in the fridge iced and ready to be covered in fondant. Is there anything I should do to them before I cover the cake? Will the fondant stick since the buttercream is so solid? I am trying out a new fondant covering method and I am unsure as to what to do. Thanks!
NOrmally when I chill a cake over night and plan to add fondant the nect day I pull the cake(s) out and let them come to room tempature then add the fondant. I normally wait about 20 minutes then touch the cake with my finger if a little icing comes up then I know it's okay to cover.
NOrmally when I chill a cake over night and plan to add fondant the nect day I pull the cake(s) out and let them come to room tempature then add the fondant. I normally wait about 20 minutes then touch the cake with my finger if a little icing comes up then I know it's okay to cover.
I was told the same thing by someone, not to fondant a really cold cake otherwise you will get a bubble under the fondant. Other posts I have read say to chill the cake and put the fondant on - not sure if they wait a bit, however they do mention that the icing is very firm so I am guessing that they don't let it coom to room temp. Isn't it hard to place the fondant or reposition fondant if the icing is coming up? This is my 2nd fondant cake and the first was a disaster so I am hoping this one works out. Any help is greatly appreciated.
I chill my cakes before I cover them. I don't let it warm up before I cover it. Basically, after I roll out the fondant, I pull the cake out of the fridge and the fondant goes on right then. I use a crusting buttercream and it's crusted before I put the fondant on. The cake will develop a little bit of condensation that will help the fondant stick to the cake. I've never had an air bubble or a blowout since I started using this method.
I chill my cakes before I cover them. I don't let it warm up before I cover it. Basically, after I roll out the fondant, I pull the cake out of the fridge and the fondant goes on right then. I use a crusting buttercream and it's crusted before I put the fondant on. The cake will develop a little bit of condensation that will help the fondant stick to the cake. I've never had an air bubble or a blowout since I started using this method.
How long do you chill your cakes for? Is there such a thing as "overchilling" a cake?? What would be a good amount of time?
Thanks 
NOrmally when I chill a cake over night and plan to add fondant the nect day I pull the cake(s) out and let them come to room tempature then add the fondant. I normally wait about 20 minutes then touch the cake with my finger if a little icing comes up then I know it's okay to cover.
I was told the same thing by someone, not to fondant a really cold cake otherwise you will get a bubble under the fondant. Other posts I have read say to chill the cake and put the fondant on - not sure if they wait a bit, however they do mention that the icing is very firm so I am guessing that they don't let it coom to room temp. Isn't it hard to place the fondant or reposition fondant if the icing is coming up? This is my 2nd fondant cake and the first was a disaster so I am hoping this one works out. Any help is greatly appreciated.
Are you using a crusting buttercream?
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