Hi! Novice cake decorator here... I'm attempting to make a fondant cake for my son's birthday and have a few questions:
I'm making Wacky Cake (due to milk & egg allergies) with a Vegan Buttercream (using Earth Balance Baking Sticks, solid coconut oil and icing sugar) and MMF.
1. I would like to bake and decorate this cake a few days in advance if possible because I have a bunch of other things to get ready the day or 2 before. How long in advance can I safely store this cake?
2. I've read that you can and can't store fondant in the fridge... does anyone have experience with storing MMF in the fridge? Or should I just store it at room temp?
3. Should I refrigerate the cake for a while after icing it and before covering with fondant? Or do you just cover with fondant when the icing is soft?
Thanks in advance for your help!
Liz
http://www.craftybaking.com/recipe/marshmallow-fondant-mmf
I've used mmf every now and then. I almost always put mmf on cold cake (stiff icing) and also refrigerate the covered cake. I find it sweats much more than my regular fondant when it comes to room temperature.
Have a look at the link above...
I once stored two, two tiered cakes in fridge both covered with MMF and decorated.. Well the next day they started sweating so bad, I had red and black running down the cake (fondant decor was red and Black).. But it was also a very humid day.. The only other time I refridgerated a MMf covered cake it was not decorated, it did sweat some but was fine after a hour or so..
Thanks so much! julia1812, that link has great info! This cake is jungle themed with a lot of different colors, so I think maybe I should not refrigerate just in case the colors sweat.
So, If I'm just using a non-dairy buttercream icing (no additional fillings) under the fondant, I should be able to leave it out on the counter for a day or 2, correct? I was thinking of baking and icing it on Thurs, covering in fondant and applying fondant decorations on Fri, and serving it on Sat... sound ok?
I never refrigerate a cake once it has fondant on it. I learned the hard way that it will sweat. Besides chilling my cakes for cutting and icing I actually don't refrigerate them at all. I make them within 3 days of being eaten and have never had a problem.
i guess everyone has a different experience, probably due to the weather and humidity of their location. Because I only use MMF and refrigerate my cakes overnight and have not had a problem with condensation or sweating. Just lucky i guess? I live in Canada though. Gosh, now that i jinxed myself.... eeeck!
I always refrigerate, with MMF, and have never had a problem with overwhelming sweating. And I feel better during transport knowing that the cake is chilled and sturdier.
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