When I've put more than a thin layer of buttercream under fondant, I've had the same experiences as Peachez and Keliames Since consensus seems to be that fondant should not refrigerated after being put on a cake, I'd be worreid about results like finally928 got. I can just imagine having a beautiful wedding display with fabulous white smooth fondant perfectly presented--- with chocolate icing oozing out everywhere around the cakeboards after an hour at room temperature. LOL. I'll put in another plug for Pettinice. Almost no one peels fondant off my cakes!
I am sorry -- I mis stated myself and didn't clarify. I iced a cake for my fondant class with buttercream. I had to take the cake to class, and apply the fondant to the cake in class, then decorate it. After having the cake sit out for well over an hour, I started to apply the fondant and the BC began to squeeze out the bottom. This was in in my 2nd class of the course, not the final. Sorry.
BTW -- just for conversation sake -- I haven't had ANY problems with my cakes being refridgerated with fondant on them. I keep all my cakes in the fridge since my apartment is overwhelmingly hot at times.
I've heard different things about fondant being refrigerated. Honestly I haven't worked with it enough to know! I think I'll try it out as a practice first to see how it goes!
If I've learned something it's that it seems things can be different for everyone! What works for one will not work for another! Why is that???
Thanks for all the great responses! I think I will try freezing the cake for a while and then the fondant. And for arguments sake I think I'll try refrigerating it afterwards too! Finally928 I'm with you, I frequently refrigerate all kinds of cakes prior to delivery b/c sometimes it's the only safe place in my house!
I've heard different things about fondant being refrigerated. Honestly I haven't worked with it enough to know! I think I'll try it out as a practice first to see how it goes!
If I've learned something it's that it seems things can be different for everyone! What works for one will not work for another! Why is that???
Thanks for all the great responses! I think I will try freezing the cake for a while and then the fondant. And for arguments sake I think I'll try refrigerating it afterwards too! Finally928 I'm with you, I frequently refrigerate all kinds of cakes prior to delivery b/c sometimes it's the only safe place in my house!
It has to do with climate and the time of the year... I can refridgerate my fondant cakes with no problem, but I live in AZ which is very dry most of the time. Someone who lives in the South may have problems with sweating cakes after they've bee referidgerated.
IHATEFONDANT,
Why don't you try a small, one-layer round cake, so there are no corners or layers to bulge, and just lightly brush it with simple syrup or strained apricot preseerves so there isn't anything to ooze. Make sure you roll the fondant 1/4 inch thick too so it doesn't tear. When you get the feel of that you'll be more comfortable and can do something a bit more complicated the next time. Try using SationIce or Pettinice so it tastes OK too. Wilton isn't worth the work (I've never done MMF so I can't advise about that)
I feel about buttercream and piping the same way you feel about fondant, but I'm trying to do a few simple things with royal icing to get over letting the piping bag get the best of me......BIG SIGH........
Good Luck!
Quote by @%username% on %date%
%body%