jessicacourtney1
Posted 9 Jul 2007 , 6:35pm
post #1 of 4
ok im am making a three layer creme' bruele'(SP) cake for tonight, and i am going to cover it in MMF, i have dont the crumb coat and its now in the fridge so i can smooth it w/ a viva, so my question is, after i smooth it out do i let it come to room temp b/4 i cover it or cover it chilled???? anyways im running to the commisary hopefully someone will have and answer for me by the time i get back! Thanks So Much!!!
Jessica
If you are what you eat...eat something sweet![/quote]
3
replies
MillyCakes
Posted 9 Jul 2007 , 6:58pm
post #2 of 4
I always put fondant on my cakes when they are cold. This gives my a firmer surface to work with.
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