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?
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!
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.