Hi! this is my first post here so ANY help is appreciated. Last night I did a fondant layer cake with rice crispy treat figure covered in fondant on top of it.
I have to deliver the cake later this afternoon.
How to I keep the fondant from cracking in the next 6 hours or so? I have to trasnport it about 1 mile away...
I've seen a cake a fondant covered cake once that seemed shiny. I overheard some one say they sprayed it with PAM butter flavor baking spray. I don't want to ruin my cake BEFORE it even gets to it's destination.
Any suggestions on or knowledge about the PAM trick? (i.e. when do I do it, does it sit under a light? really am clueless about the fondant)...
thank you all in advance
Why would your fondant crack? This is a problem I'm not familiar with and I've made a lot of fondant covered cakes!
IF you want your cake to be shiny, you can hit it with a garment steamer. Or, you can use a paper towel to brush on a VERY thin coat of vegetable oil. I wouldn't spray the cake with Pam. That sounds like a disaster waiting to happen.
thank you for the tip. I have had fondant that cracked before. I dont really know why, it's been a while since I've played with fondant.
I guess I won't put anything on it then. I don't necessarily need it to be shiny. I just thought that coating it would keep it pliable like when I first put it on.
Thanks for answering me...I appreciate the help!