Need Help - Filling Vs. Fondant And Royal Icing

Decorating By uschi1 Updated 17 Jul 2008 , 12:41pm by maryg083

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uschi1 Posted 17 Jul 2008 , 1:17am
post #1 of 3

I have to prepare a wedding cake for this weekend that has vanilla pastry cream as the filling. It also needs to be covered in fondant and decorated with royal icing swirls.

How do I keep this cake fresh? The filling needs to be refrigerated, but the fondant will sweat once I take it out of the fridge, and I think the royal icing decoration would run, wouldn't it?

I really need some help - I have no idea how to do this.

2 replies
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Shola Posted 17 Jul 2008 , 9:17am
post #2 of 3

Alot of CC er's advise just putting the fondant covered cake in an air conditioned room after taking it out the fridge so it comes to room temp slowly, you could do that and leave the RI swirls untill the last minute once the cake is at room temp and fondant is dry.

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maryg083 Posted 17 Jul 2008 , 12:41pm
post #3 of 3

oooooooooo good question! I am about to begin a fondant cake today and had only briefly entertained the idea of the fondant sweating! icon_rolleyes.gif Can't help it...I'm a newbie! I appreciate the AC'ed room tip too!

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