I am going to be doing my first fondant cake for a baby shower. If all goes well , I will be doing 2 other fondant cakes within the next 2 weeks.
I was wondering what are the best options for filling/icing in between the cake layers .
Not sure what will work best since you don't refrigerate fondant cakes. Is that right?
I refrigerate my fondant cakes. If the outside temperature is warm then when you take it out it will sweat but as it warms up it evaporates and is fine.
Jacqui
I usually fill fondant-covered cakes with either buttercream (same as what I crumb coat the cake with) or the cake fillings you can find at cake decorating/supply shops in the plastic sleeves. You don't have to refrigerate them is what I have been told by the cake shop that I go to.
I have not refrigerated a fondant cake yet but have read on several posts here that it is ok but don't touch the cake once it begins to come to room temp or you'll mess the fondant up.
Can't help you with AC Moore? Don't have one near me.
I primarily use the Raspberry, the Bavarian Cream and the Chocolate Bavarian Cream fillings. Everyone seems to like them especially the Raspberry ones. You may can find them on sugarcraft.com. I know I've seen them on their site but don't know about price.
You can also use canned cake and pie fillings in the can at grocery stores. I use Solo brand cherry filling with chocolate cakes. You don't have to refrigerate them either (the cherry one anyways; according to the label). I can only find the Solo brand at Winn Dixie here.
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