Have a few questions on a 3 tiered cake I am attempting this coming week (still a newbie here!).
I want to do a whipped cream/raspberry filling because I have gotten rave reviews on it previously. My question is, I know I need to keep the filling refrigerated, but once covered in fondant and then removed from the fridge, the fondant becomes wet once the temperature changes. Is there any way to prevent that or am I totally doing it wrong from the get go?
My plan is to bake, level and tort on Mon/Wed. Start to make decorations Thursday, then fill and cover with fondant on Friday night or Saturday morning (the party is 7pm Saturday).
Please help, and thank you in advance. I should probably look into taking classes for these types of questions lol