This is yet another "fondant" question from me. I finally figured out how to make a really good batch of mmf (after trying tooooo many times), and now I'm wondering if it is better to apply fondant to a cool/refridgerated cake, or a room temp cake?
If I apply it to a cool cake, when the cake starts to get to room temp, will the fondant start to wrinkle or something? And if I apply it to a room temp cake, will it put too much weight on the cake and make bulges? I guess this is stuff I should know, but I just don't and honestly, I'm getting pretty tired of messing up ingredients, LOL. They are tasty disasters, but it's gets a little disheartening after a while. You all understand right?
Anyway, any help with this would be awesome. I want to try my first 3 tiered, fondant covered cake for my birthday this week, and I really want to get it right. Thanks for reading!!!
Cakes should be room temperature when applying fondant.