Attaching Fondant Pieces To Buttercream
Decorating By Andrea_Mamie Updated 14 Oct 2009 , 3:11pm by BREN28
I am currently making a strawberry cheesecake flavored cake with buttercream icing. It has fresh strawberries and cheescake as the filling in the layers. I want to keep it refrigerated so the filling doesnt go bad. The cake is for Saturday, and because of a crappy work schedule, I really need to plan my time out right.
1. Should I put any kind of saran wrap or cover over the cake?
2. I only have about two hours of prep time before the baby shower, so Id like to have as much done as possible, will it stay cold on the inside if I take the cake out the night before so that the sweating will be dry by the time I leave?
3. I made fondant pieces to attach to the sides of the bottom layer. What is the best way to attach the pieces to buttercream? Can I do this ahead of time, or will refrigerating cause them to fall off when the cake sweats?
Its late and those are the only questions I can think of right now. If you see me heading for any kind of disaster, point me in another direction PLEASE!!
Thanks for your help in advance!!! 
I dont know what kind of BC your using but I use IMBC and once I frost the cake I never cover it. Sweating is not as much of a problem as you think. You can work with a cold cake, its usually not a problem. I have often attached fondant pieces directly to the IMBC and they dont fall off. Sometimes I use a little dolop of buttercream to attach pieces and sometimes I just put them right on the cake.
Im using regular crusting buttercream.
So I can attach the pieces today with a glop of BC and they wont fall off with the condensation?
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