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can you put fondant on a cold cake?

post #1 of 22
Thread Starter 
Hi ladies. my sons bday is this saturday and i baked and froze the cake rounds last saturday to save myself some time. I am planning on defrosting the rounds and filling and crumb coating them tonight and putting them back in the fridge until tomorrow and decorating tomorrow night. I brought some Satin Ice fondant last night and this is my 1st time using it. My question is will the fondant be ok going on a cold cake straight from the fridge or should I let the iced cake sit for a bit before putting the fondant on? Im new to freezing cake and new to using satin ice. im just trying to avoid a disaster of waking up saturday morning for the party and the cake is ruined and im scrambling to make a new cake icon_cry.gif
post #2 of 22
Yes, absolutely!!! I only cover cold cakes...makes things so much easier!

If it helps, here's my schedule:

Day 1: Bake, cover in saran wrap & chill
Day 2: level, torte, crumb coat & cover in frosting & chill
Day 3: Cover in fondant & decorate.
post #3 of 22
the only issue with covering a cold cake is that the fondant can sweat, it can get a little sticky, this isnt a problem if you leave the cake alone once its iced, the sweat will evaporate and youll have a lovely cake, but you need to work quickly while covering the cake with the fondant.
post #4 of 22
I always chill me cakes before covering and decorating, you'll be fine. Happy Birthday to your son icon_smile.gif
post #5 of 22
Quote:
Originally Posted by greengyrl26

Yes, absolutely!!! I only cover cold cakes...makes things so much easier!

If it helps, here's my schedule:

Day 1: Bake, cover in saran wrap & chill
Day 2: level, torte, crumb coat & cover in frosting & chill
Day 3: Cover in fondant & decorate.



Do you deliver on day three as well. How long does the cake stay fresh tasting?
post #6 of 22
Where you live, you should have no problems with putting fondant on a cold cake and putting it back in the fridge. I live in a hot, humid climate and I could never do either of these. The fondant cover on the ones I've done either one of these things to has just drawn so much moisture that the fondant has dissolved (I generally use FondX, but sometimes I use MFF). The other thing I can't do here is put a buttercream base under the fondant. My crumb coat has to be a really thin coat of strained preserves, which I have to leave to get tacky before I put the fondant down. Just a heads up for anyone who lives in a climate like this. I'd be interested to know whether people who live in places like Houston or Miami have problems like these. Oh, yeah, I have no AC in my kitchen, just a couple of ceiling fans.
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
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post #7 of 22
You should always cover your cake cold. If not and you make a mistake all the BC or ganache will come right off the cake if you have to remove the fondant and try again.
post #8 of 22
Quote:
Originally Posted by greengyrl26

Yes, absolutely!!! I only cover cold cakes...makes things so much easier!

If it helps, here's my schedule:

Day 1: Bake, cover in saran wrap & chill
Day 2: level, torte, crumb coat & cover in frosting & chill
Day 3: Cover in fondant & decorate.



this is how i usually do it too. i only decorate part-time, so i do most of it in the evenings. it makes it a whole lot easier for me icon_smile.gif
shakin, bakin, and cakin...
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shakin, bakin, and cakin...
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post #9 of 22
Quote:
Originally Posted by cakesdivine

You should always cover your cake cold. If not and you make a mistake all the BC or ganache will come right off the cake if you have to remove the fondant and try again.



Absolutely!
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #10 of 22
This was very helpful - thanks for posting the question!
post #11 of 22
Quote:
Originally Posted by gmorriello

Quote:
Originally Posted by greengyrl26

Yes, absolutely!!! I only cover cold cakes...makes things so much easier!

If it helps, here's my schedule:

Day 1: Bake, cover in saran wrap & chill
Day 2: level, torte, crumb coat & cover in frosting & chill
Day 3: Cover in fondant & decorate.



Do you deliver on day three as well. How long does the cake stay fresh tasting?



I deliver on day 3 if possible, but usually on day 4. I only do this part-time (after my day job), so I can only decorate at night, and most of my cakes are due on Friday evening or Saturday morning. icon_smile.gif
post #12 of 22
Quote:
Originally Posted by Marianna46

Where you live, you should have no problems with putting fondant on a cold cake and putting it back in the fridge. I live in a hot, humid climate and I could never do either of these. The fondant cover on the ones I've done either one of these things to has just drawn so much moisture that the fondant has dissolved (I generally use FondX, but sometimes I use MFF). The other thing I can't do here is put a buttercream base under the fondant. My crumb coat has to be a really thin coat of strained preserves, which I have to leave to get tacky before I put the fondant down. Just a heads up for anyone who lives in a climate like this. I'd be interested to know whether people who live in places like Houston or Miami have problems like these. Oh, yeah, I have no AC in my kitchen, just a couple of ceiling fans.



I'm from Houston...I actually just did a cake this week where I had it carved (It's the Camera cake), crumb coated with BC and put in the fridge for a few hours...put black fondant on it and then put it back in the fridge until the next day when I could finish. Took it out the fridge for a few hours to make sure it didnt sweat or for it to dry if it did and I didnt have any problems. Then applied all the extra decorations and it was fine. Then again, right now it is a little chilly...but I've still hadnt had a problem with puttin the fondant on.
Jasmine

...Cakin is the way...
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Jasmine

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post #13 of 22
If you deliver on day 4, do you put your fondant covered cake in the fridge overnight?
I did that once, but made the mistake of not pulling it out soon enough, and the cake was practically frozen in the middle...any ideas or tips anyone icon_surprised.gif)
post #14 of 22
Take it out several hours before u need to finish anything on it...it will come back to room temp and be fine...
Jasmine

...Cakin is the way...
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Jasmine

...Cakin is the way...
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post #15 of 22
OK....does it take longer to defrsost because it is covered in fondant or is it no different than buttercream?
I am always nervous about refrigeration..just cant seem to get it right.
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