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Do you put your fondant on a cold cake?

post #1 of 22
Thread Starter 
Hi! So, age old question....do you all chill your cake before applying the fondant? By chilling, I don't mean a brief flash in the fridge to set the crumb coat - I mean, do you refrigerate the whole cake for hours, and then put it on?

I ask because I usually get condensation when my cake is refrigerated for a long time, and I read that having a cold cake will cause this. On the other hand, I do know some cake decorators do this.

Thanks![code:1:f5f98b226b][/code:1:f5f98b226b]
post #2 of 22
I chill my cakes first. For a few hours if I have time, or as long as I can otherwise. It's much easier to get a nice finish on the fondant on a cold cake, at least for me.
post #3 of 22
I like to chill it just so if I put the fondant on, and it needs moved, this allows that without messing up the buttercream........thats if you are using BC
post #4 of 22
i try (said try) to chill my cakes overnight. then i fondant and throw them right back in.. the fondant gets hard, and when it's time to decorate it will start to have condensation but it drys back up.. and when the cake is room temp, the fondant is back pliable again
post #5 of 22
My cakes are usually chilled for more than an hour before I put the fondant on. I never had a problem with it.
post #6 of 22
Thread Starter 
Thanks! Hmm..I wonder why I always get condensation almost immediately after I put fondant on? This has happened both with MMF and also a fondant recipe I have that uses glucose and glycerin. It's not humid where I live, either...
post #7 of 22
i always chill for at least a couple of hours before I fondant. I dont usually have a condensation issue. Sorry I cant shed any light on your dilemma
post #8 of 22
I NEVER put fondant on a chilled cake - but then my cakes do not have fillings that require refridgeration - I only use ganache at room temp
post #9 of 22
My cakes/fillings don't usually require refrigeration. It's just easier for me to work with a cold, hard cake than a warm, wiggly one icon_biggrin.gif It gets a bit of condensation on it, nothing that drips off the cake or anywhere near that much, just will look slightly frosted for a few minutes, then evaporate. It's very humid where I live but I run the AC and a dehumidifer when I'm working with fondant, so that might be why I don't have more condensation issues.
post #10 of 22
Thread Starter 
Thanks for the tips! I will try again. Maybe I will use a fan to dry any condensation.
post #11 of 22
What do you use to roll your fondant out with,shortening or cornstarch?
I've always refrigerated my cakes at least overnight before I cover them with mmf.
I used to use Crisco to roll out my fondant and I had big issues with condensation forming while I was still putting the mmf on the cake. I've since switched to cornstarch and no more problems.
post #12 of 22
Quote:
Originally Posted by CakeMommyTX

What do you use to roll your fondant out with,shortening or cornstarch?
I've always refrigerated my cakes at least overnight before I cover them with mmf.
I used to use Crisco to roll out my fondant and I had big issues with condensation forming while I was still putting the mmf on the cake. I've since switched to cornstarch and no more problems.




I agree with this one. I frezze my cakes straight from the oven. It seals in the moisture. I carve, coat, Ice and decorate my cakes cold. If moisture starts to form on the cake I trun on a small fan on low to keep it dry. The cake is always fresh tasting like it was baked the same day. I got this trick from a lady on you tube. works like a charm. and allows me to bake several cakes and have them on stand by.
wishing you sweet smells and happy endings. Gim'me a break I decorated my first cake 2/2009 these things take time lol
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wishing you sweet smells and happy endings. Gim'me a break I decorated my first cake 2/2009 these things take time lol
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post #13 of 22
I use cornstarchand never have issues with sweating right after I cover
post #14 of 22
I use either cornstarch or my ateco blue mat. More often than not I have been using cornstarch.
post #15 of 22
I never refrigerate/freeze either. Never have any problems covering the cakes because the cake isn't cold.
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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