Cakesbybliss
Posted 6 Aug 2018 , 7:28am
post #1 of 5
Hii guys :) I’ve been having this issue witr my fondant cakes in the hot weather. After I Cover my cakes in buttercream I refrigerate them so they can harden in order for me to easily cover them in fondant without misshapening the cake. However, after the fondant cake is left out for about ten minutes, I can start see where each layer of cake is. (Because the icing starts to soften and the sides of the cake don’t stay straight instead, it looks like the icing is seeping out of the sides and causing the fondant job to look ugly. What should I do to prevent this?
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replies
SandraSmiley
Posted 6 Aug 2018 , 3:25pm
post #2 of 5
If it is hot enough for the buttercream to soften at room temperature, I would use ganache instead.
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