Help, my fondant is sweating! I always take my cake out of the freezer and crumb coat them first. I don't like working with butter cream, just takes me so long to get it smooth and a frozen cake usually helps. I've never had a problem before, I think because by time I've frosted then waited for it to crust so I can go over it with the paper towel it's is usually thawed before I put the fondant on. Well, I think I must be getting the hang of it because this time it went much quicker. My 6 inch tier isn't sweating, I assume it defrosted. Which is kind of worse because it looks different than the other two layers. Help, what can I do. Thanks in advance for any advice you might have.....
Yes.. it should dry with no problems. Just let it sit. 
Thanks so much, panic averted. Put them on the kitchen counter under the ceiling fan and there are starting to return to normal 
......by time I've frosted then waited for it to crust so I can go over it with the paper towel it's is usually thawed before I put the fondant on......
I never put that much b'cream on a cake that is going to be covered w/fondant. Just a thickish crumb coat that usually doesn't need to be smoothed w/paper towel.
I always put a full layer of buttercream under fondant. Most people don't eat the fondant and I like to have something under it. Plus it allows you to really smooth the cake so that smoothing the fondant is a snap.
I always put a full layer of buttercream under fondant. Most people don't eat the fondant and I like to have something under it. Plus it allows you to really smooth the cake so that smoothing the fondant is a snap.
Sorry to hijack this thread but I have a quick question for jkalman: Do you have problems with the icing smooshing out the bottom when you put the fondant on? I've only tried covering two cakes with fondant but I found that this happened when I put a thicker layer of BC on. I too agree that people still have to have icing on the cake if they take the fondant off. How do you avoid this?
I also use a full layer of BC under my fondant and I don't have any smooshing issues. I usually chill the cake before adding the fondant so that the buttercream is nice and firm and won't loose it's shape under the weight of the fondant.
I chill my cakes before putting on the fondant too.. or use ganache.
I have found that my fondant figures/cutouts will sweat if I am too in a rush to cover the cake with the carrier for transport. I need to make the cake with enough time to let the figures sit and air dry (perferably the night before assembling the cake).
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