I want to cover a cake in fondant tonight. It's been kept in the refrigerator ... Do i need to let it sit out to room temp before I cover it with the fondant? Also ... I'm going to be using the Wilton brand (gave up on making my own MMF) ... any suggestions on whether I should use confectioner's or crisco while rolling it out? I have to cover a tall cake, so will have to roll quite a bit. Hopefully I can do this successfully, or I'm going to have to resort to BC.
Thank you for any advise.
-L
I just did a whimical cake this weekend and you have to have the cake cold to carve it and it helps for it to be cold when covering it with the fondant too.
I used a brand of fondant from McCall's but hated it because it stretched and tore. So I went out and bought Wilton and it worked much better. It seems to be more "workable" without tearing.
I use crisco to roll and knead instead of powdered sugar. I find that powdered sugar makes it dry.
I cover my cakes with fondant when they are cold and have never had a problem. I find that crisco keeps the fondant from sticking to the mat when rolling it out. Nothing is more frustrating than rolling out your fondant and having it stick. That is especially true when it is a large piece. Good luck with your cake.
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