I have to make 2" square and round individual cakes for tomorrow. I already baked the cake and made some royal decorations. I plan to cover the cakes tonight in poured fondant (wilton recipe).
Any advice? I know most of you dip petit-fours, but I think 2" is too big to dip. I think I should use squirt bottles.
Has anyone tried using the chocolate pro (by wilton) to keep the fondant warm? Just a thought.
Do I need to cover the cakes in apricot glaze or buttercream?
Thanks in advance for any suggestions or ideas.
place them on a wire rack over a pan with sides you can reheat the drippings and use again as long as you have no crumbs in it...
You do not have to coat with buttercream or appricot but if doing the white fondant it is transparent so crumb coating at least the top gives a much nicer look... freeze the cakes for easy frosting
I pour the fondant directly from the pan and use a spoon to get any sides I miss but you can use a large spoon I find puoring fron the pan is easiest so the fondat does not cool to much to pour. no need for anything fancy to keep it warm it warms quickly on the stove.
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