The Old Freeze Fondant Question With A Twist
Decorating By Tobylee Updated 21 Aug 2016 , 12:23pm by Tobylee
So, have produced a complicated cake here in hot humid ny. It's vanilla, chocolate, Italian buttercream and dacquoise. I must freeze it and I see no problem there from what I've read at this web site. I am covering it in choc satin ice and applying a large edible image. So, fondant before freezing or wait to defrost overnight in fridge? At what point should I apply EI? I need the cake to be chilled as it travels into NYC where it will be displayed. Any advice you can offer is deeply appreciated. Also, would homemade choc fond be better than satin ice for any reason? Thanx again
sure -- it just depends on the quality of the homemade -- i'm sure both would work out -- i would freeze it then fondant it and add the ei right before delivery -- you want to avoid extremes of temperature after you apply the ei -- i'd deliver it in a nice corrugated box that will protect it from the humidity too --
you've probably already made some of these decisions -- sorry i missed your post -- how's it going?
you got this -- you've got the spirit too -- sure just glue it up with icing -- heck yeah
yes you wanna keep the ei from getting any condensation so a nice thick box will work to protect it from the elements aka humidity/heat -- some peeps get thier car cold with their ac -- no es bueno -- keep the cake climate controlled the whole time
pictures are welcome if you make any -- best to you
wait-- first of all everyone does this their own way --
the way i do it is i have all my stuff tested for going in & out the freezer/fridge -- i build each tier, fill it and freeze it --wrapped up several times and bagged -- i always say wrapped like a mummy -- anyway -- i then ice my cakes frozen and i hold them in the fridge for the rest of their lives until the adoption takes place -- as i continue with decor or fondant or whatever -- remove it to the climate control box -- take it ofr a nice drive and voila --
once it's fondanted no cover unless i've already got it boxed -- then the whole shebang goes in the fridge -- but it can sit in fridge fondanted sans box --
but there's no 'wrong' way -- there's just the way that works best for you kwim --
how's it going
This baby is going out sept 3, but I had to prep early. It's spackled and crumb coated. It's 13 X 13 X 5. On sept first, goes into fridge. Morning of sept 3, gets chocolate fondant. I think I will make my own choc mm fondant instead of satin ice. Rhoda's recipe gets raves. Have u ever made it? Hope I have the courage to do this. I also think I will roll out a piece of white fondant shaped for edible image as it won't distort color of ei. Won't have to worry about condensation too. . I will have caterer remove it before slicing cake. Thanks for your encouragement.
.......Hope I have the courage to do this. I also think I will roll out a piece of white fondant shaped for edible image as it won't distort color of ei...............
Can't help w/the rest of your ?s but this is a good idea. The ei would not show much if at all, on choco fondant.
sounds like a great plan -- so you're just gonna keep the IE mounted separately on its own plaque -- good call --
no I've never made that fondant recipe --
hope your last few steps go great -- best to you!
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