Buttercream And Fondant

Decorating By pixiemom Updated 27 May 2011 , 2:55am by blissfulbaker

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pixiemom Posted 27 May 2011 , 2:41am
post #1 of 3

I am making a cake with strawberry filling, buttercream and fondant. I know the sooner you ice a cake, the fresher it stays, right? If I crumb-coat it when it is completely cooled, and let it sit in the fridge until the next day to finish it, will that be ok? Or will it still get too dry? I don't want to put the cake with fondant in the fridge, for fear of it sweating and falling apart, I've seen that happen. Any help is greatly appreciated! icon_smile.gif

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sugarandstuff Posted 27 May 2011 , 2:52am
post #2 of 3

It will be ok in the fridge after the crumb coat - put it in a food safe bag and get all the air out before you seal it. I actually put my fondant covered cakes in the fridge and have never had a problem with sweating.

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blissfulbaker Posted 27 May 2011 , 2:55am
post #3 of 3

Pipe some clear piping gel onto the buttercream if it has crusted, this will help the fondant stick to it. If you put the cake in a box and then in the fridge it should be OK. I put boxed fondant cakes in the fridge with no problems. If you keep the cake in the box the condensation should form on the box not the cake.

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