Question About Crusting Bc And Fondant

Decorating By erin2345 Updated 24 Jun 2010 , 7:37pm by mamawrobin

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erin2345 Posted 24 Jun 2010 , 12:12pm
post #1 of 3

I usually fill and ice my cakes with Italian Meringue BC and then cover with fondant. I am looking for something to withstand the heat a bit more, so I have decided to fill with IMBC and ice the outside with Indydebi's BC. How do I let the icing set up before covering with fondant? Cover right away while cake is still sticky/tacky with icing or ice and refrigerate until solid then cover? I am just worried that once the BC 'crusts' the fondant wont stick.

Thank you!!

2 replies
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TexasSugar Posted 24 Jun 2010 , 2:51pm
post #2 of 3

You can do it either way. If the icing crusts you can just spritz it very lightly with some water and that will help your fondant stick.

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mamawrobin Posted 24 Jun 2010 , 7:37pm
post #3 of 3

Due to the heat and humidity I always use a crusting bc (Indydebi's recipe).
After the final coat of icing I let my cake crust completely. When I'm ready to cover with fondant I place it in the freezer for 10-15 minutes (tip I learned from Sharon...sugarshack) then brush it with simple syrup using a pastry brush. I use this method for my ganache covered cakes as well. Planet Cake has a very helpful tutorial on youtube "how to cover a cake with fondant" that shows exactly how to apply fondant using this method.

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