Some Questions About Smbc ; Crumb Coat, Filling And Storage
Decorating By Sammylou.xo Updated 28 Oct 2016 , 6:41am by me_me1
1) Is SMBC okay to use to CRUMB COAT UNDER FONDANT ?
2) My client does not like chocolate - she would like BC for filling as well - Do you think SMBC tastes good as a filling? (I saw a recipe which also adds a bit of icing sugar- opinion?)
3)I plan on baking the vanilla cake, filling and crumbcoating tonight - that way I can do the fondant decorations tomorrow(friday) and deliver saturday. This is the most important question: Where do I store the crumb coated cake prior to decorating? a) The counter b)the fridge?
4) Where do I store my fondant covered cake? (I was thinking the counter is fine)
I only use SMBC. It's fine as a filling and under fondant. I always refrigerate my cakes because I think they transport better that way. Fondant may sweat as it comes to room temp but as long as no one touches it (it will leave a mark) it evaporates and is just fine.
so after the cake comes to room temperature there are no issues with the sweating effecting the overall structure of the cake? Just the fondant being a bit "wet" per se?
That's right. I've never had any structural issues or had any decorations fall off after my fondant covered, SMBC filled cake has come up to room temp. It just goes a little tacky to the touch but doesn't have moisture dripping off it and running down the sides or anything like that.
I pop my crumb coated cake (I use SMBC, AMBC or ganache) in the fridge for at least an hour (longer if I have time) before I put my fondant on.
Once fully decorated, I keep the cake in the fridge until the client comes to pick it up just to make transportation easier for them. Or until I deliver it if it's a wedding cake.
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