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Fridge, Freezer or Counter Top?

post #1 of 6
Thread Starter 

Hi,

 

I have a cake that I just finished crumb coating. I am now waiting to make my fondant. What do you guys do while preparing fondant?

 

Put it in the freezer, fridge or leave on your counter top?

post #2 of 6

all us guys do all those methods

 

icon_biggrin.gif

 

after icing i would frige mine then fondant

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #3 of 6

I place mine in the frige after the crumb coat. Then when I am ready to aplly the fondant I will add a very thin layer of buttercrem so that my fondant will attach too. This also allows you to "smooth" out any imprefections (bumps, lumps, etc.) Best of luck!

post #4 of 6
Thread Starter 

Great thanks! How about a finished cake with fondant? It's all done and it is hiding in a clean cupboard right now. Where do you guys store your finished fondant cakes? In the fridge, or on the counter?
 

post #5 of 6

A crumb coating does NOT need to be 'frig'ed.  It is best to let it sit at room temp.  Same with a finsihed cake.  In fact, the idea of a crumb coat is to seal in loose crumbs so they will not marr your finished icing.  Once you have applied a *very thin* coating of b'cream it should dry in less than 30 minutes. Most of the time - depending on the recipe used - it should be ready for the finished icing in 5 minutes.  When you put a 'crumbed' cake in the frig or fzr you are NOT allowing it to dry so it can become soft and allow crumbs to get into your finished icing :(

 

When a cake is to be covered in fondant it needs to have a 'wet' coating of something (b'cream usually) to make the fondant stick to the cake.  You can apply more b'cream, spray it lightly w/water, apply a thin coat of piping gel or several other options just before applying the fondant.

post #6 of 6
I won't say that there is one rule of how it should be done: room temp, fridge, or freezer becaue it all has to do with your climate ( temp and humidity), your fridge/freezer humidity, and the type of cake and frosting you are using. Also, room temp to one person in texas is something totally different to a person in london. After quite a bit of experimenting and research on how others do it, I work very closely wiht my cake fridge. I am in a hot, bone dry arid dessert area, so I don't have the problem with much condensation going in and out of the the fridge. I also prefer to have my cakes very hard for crisp edges... And I just don't know how to get and keep sharp edges on a room temp cake. I even work with the freezer to fast chill a buttercream or ganache when needed. Before I do any heavy chilling on my cakes, I have filled and weighted them to settle so that I know that I am not trapping any air bubble under a hard chille shell. And after a cake is finished, it is boxed and chilled overnight so that it is delivered firm and cold.
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