Well I never new I had to let them settle. But this last time I made a cake I let it sit at room temp for about 30 min before I covered with fondant. I normally use ganache under my fondant to so I was surprised that it started to sag. Idk what i'm doing wrong.
AI'm not sure where you read to leave it at room temperature...it's quite the opposite. Your cake has to be cold, very cold.
Here's what I do...
- fill the cake and leave in the refrigerator for an hour. The buttercream or ganache will have hardened. - cover with buttercream or ganache. Because the buttercream/ ganache inside the cake is hard the layers will not move when your cover it with buttercream/ ganache. - leave in the refrigerator at least 4 hours...better result if overnight. - brush the ganache with a very thin coat of hot water to make it sticky. If don't use hot water when I use buttercream. - cover with fondant.
You will have much better results.
I'm not sure where you read to leave it at room temperature...it's quite the opposite. Your cake has to be cold, very cold.
Here's what I do...
- fill the cake and leave in the refrigerator for an hour. The buttercream or ganache will have hardened.
- cover with buttercream or ganache. Because the buttercream/ ganache inside the cake is hard the layers will not move when your cover it with buttercream/ ganache.
- leave in the refrigerator at least 4 hours...better result if overnight.
- brush the ganache with a very thin coat of hot water to make it sticky. If don't use hot water when I use buttercream.
- cover with fondant.
You will have much better results.
The onetime I used fondant on a cold cake it sweated like crazy. You don't have that problem?
ADepending on the temperature ( humid or hot) it can happen...But never like crazy.
But when it's dry, I don't have this problem at all.
When I'm done with the cake, I put the cake back in the fridge and it removes any stickyness on the fondant.
You should try it again.
I refrigerate all my fondant covered cakes. They do sweat a bit during summer months(not so much during fall and winter) since I am in Texas and it is pretty hot but it goes away after about a hour of being out of the fridge.
ABut once the fondant gets wet it gets shiny...
The shininess is the condensation and if you let it come to room temp, about a hour, it will dull back down and not be shiny.
A
Original message sent by reginaherrin
I refrigerate all my fondant covered cakes. They do sweat a bit during summer months(not so much during fall and winter) since I am in Texas and it is pretty hot but it goes away after about a hour of being out of the fridge.
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