Hi everyone, quick question; when putting on the crumb coating to cake, am I suppose to put on the rolled flavored fondant on the cake immediately, cause if I don't the crumb coat will dry and the fondant will not adhere to my cake. Please correct me if I'm wrong cause I need to cake an 8 inch square cake to class tonight and was told by teacher to just crumb coat the cake and bring to class without the fondant on it. I do not believe that is the correct way to do it, but again I might be wrong. I was told by teacher to bring remainer of prepared fondant to Wilton class 3 tonight. Thank you and greatly appreciate any suggestions or comments. Have a wonderful day baking in the kitchen.

When I a class where we did fondant, we did the same thing. We did the crumb coat and then she taught us how to cover the cake with fondant.

All of our frosting did crust over..she had us brush it with some vanilla to soften it up again before putting on the fondant.

My class wasn't a wilton class, so I don't know if she is going to do the same thing...but thought I would reply anyway!

You can let your crumb coat crust. The fondant will still stick to it. In my experience, as soon as you start to smooth the fondant, it adheres to the crumb coat. The icing is still wet underneath the crust and the fondant sticks to it quite well.

In my wilton III course they had us put some piping gel around the bottom of the cake to get the fondant to adhere. I wasn't a big fan of the piping get approach because it made my fondant gooey. When I covered my cake at home I used a little bit of water brushed around the bottom of the cake and it worked. After reading this thread, I think next time I will try the vanilla idea.

I kept my cake covered until class time so it did not crust and the fondant adhered just fine.

I did the same as jewels97, we crumb coated the cake and added piping gel when we got there. It worked out fine...the cake I did is in my photos, it's the tiered wedding cake.
Jacqui

I crumb coat my cakes with buttercream, then they go in the fridge, as I frost all my cake at one time
When it comes time , I Roll out my fondant, then lightly mist the cake with water , and cover them with the fondant.
It make the fondant adhere to the buttercream even if it has crusted, and no extra flavors to wory about.

I know frequently it is suggested that you need to crumb coat just before applying the fondant, in order for it to stick. But, I've never had a problem with fondant sticking even after the buttercream has crusted over.

I agree with mscakes and I refrigerate my cakes before I put the fondant on. I seem to have a better time of laying the fondant on a chilled cake. Just my 2 cents!

Absolutely no pro here, only made 4 cakes so far but what I did notice was I was able to move the fondant around a bit on the dried crumb coat. So if it needed to be slid it was easy. However, I do have a problem when the cake is cut that the fondant layer will just peel off the cake.....wondering if I should apply it to a moist crumb coat to stop this happening?

Thanks again, these are all great ideas and willing to try the water spray on crust cake prior to putting on the fondant. I went to a wedding and the cake was covered with white fondant and when I cut a slice of the cake, the fondant stripe came off the cake and did not have a taste to it, so I took off the fondant and eat rest of cake. I quess you can use clear vanilla or water spray on cake where fondant is going rest. Maybe someone with some experience can help out with fondant sliding off cake.

Thanks again everyone. You are all wonderful with great ideas and tips. Enjoy the day.