Is it better to cover a cake right out of the refrigerator, or wait until the cake has reached room temp? Thanks.
it's just your preference -- no right or wrong just what's best for you --
i cover mine right out of the fridge because it gets that little bit of condensation on there --
but that doesn't always work in all climates with all icings
Thanks, I kept hearing both sides. I guess I'll go with the refrigerated cake, as it's easier to apply fondant.
I like to do it right out of the refrigerator when the cake and frosting is nice and stiff. I found that when I do it at room temperature, the frosting is too soft, the cake is too soft.. EVERYTHING IS TOO SOFT (lol) and I don't get a crisp finish.
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