Refrigerated Cakes & Fondant

Decorating By Karenelli Updated 23 Oct 2009 , 7:28pm by Texas_Rose

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Karenelli Posted 23 Oct 2009 , 3:30pm
post #1 of 6

Ok, I put two cakes in the fridge overnite and will covering them tonite with fondant. Do I let them warm completely before applying the fondant or can I cover them as soon as I take them out of the fridge. I don't want bubbles to appear under the fondant as they warm up. How do I do this. I have not refrigerated before applying fondant before. Please give my your advice. Thanks to all.

5 replies
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bashini Posted 23 Oct 2009 , 4:56pm
post #2 of 6

Hi, my advice is to let it come to room temperature first and then cover it with fondant. icon_smile.gif

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Rylan Posted 23 Oct 2009 , 5:05pm
post #3 of 6

I suggest you follow Bashini's advice but I personally never had a problem covering a cold cake in fondant--infact, I do it all the time.

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OfficerMorgan Posted 23 Oct 2009 , 6:38pm
post #4 of 6

Nope-definitely cold. It's easier to work with a hard surface.

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MyDiwa Posted 23 Oct 2009 , 6:52pm
post #5 of 6

I always do it cold because the buttercream won't start softening and losing shape and your fondant can take on that perfect shape you worked so hard on. And should you make a mistake with the fondant, you can takle it off without much damage and do it over.

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Texas_Rose Posted 23 Oct 2009 , 7:28pm
post #6 of 6

I agree...cold is much easier. It's easier to get a sharper top edge too.

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