In Jamaica where I am from we usually use fruit cakes for our weddings. A client has asked me to make plain cake with strawberry filling (canned) and cover the cake with fondant.
I am not sure of the following:
1. What should be put on the cake before putting on the fondant
2. How long before the wedding should I put on the fondant considering the cake's design is quite elaborate and I do not want it to go bad before the wedding.
3. Would I need to put the cake in the refrigerator
I really need some help here. I would certainly appreciate it.
Thanks.
This might be helpful:
http://www.cakecentral.com/article22-How-To-Cover-Your-Cake-in-Fondant.html
If your cake filling doesn't require refrigeration, there's no need to refrigerate the cake.
http://www.cakecentral.com/cake-decorating-ftopict-51618-bow.html
I put a thin layer of buttercream on the cakes and let it rest for a few hours in a cool spot. Give the BC light misting with some water and then put the fondant on.
Im in South Africa and its also been as hot as 
a couple of weeks and my cakes did fine. I normaly bake on the Thurs for delivery on Sat, but some of my friends actually bake on the Tuesday, decorate Wed-Fri.
Thank you so much JanH. These links are quite helpful.
My concern though that Jamaica is hot and if I use butter cream under the fondant wont it melt?
Try using an ALL crisco buttercream, it holds up better under heat! HTH
You can also use a thin layer of apricot jam instead of buttercream t hold the fondant
Quote by @%username% on %date%
%body%