I have a cake that I just finished crumb coating. I am now waiting to make my fondant. What do you guys do while preparing fondant?
Put it in the freezer, fridge or leave on your counter top?
all us guys do all those methods
after icing i would frige mine then fondant
I place mine in the frige after the crumb coat. Then when I am ready to aplly the fondant I will add a very thin layer of buttercrem so that my fondant will attach too. This also allows you to "smooth" out any imprefections (bumps, lumps, etc.) Best of luck!
A crumb coating does NOT need to be 'frig'ed. It is best to let it sit at room temp. Same with a finsihed cake. In fact, the idea of a crumb coat is to seal in loose crumbs so they will not marr your finished icing. Once you have applied a *very thin* coating of b'cream it should dry in less than 30 minutes. Most of the time - depending on the recipe used - it should be ready for the finished icing in 5 minutes. When you put a 'crumbed' cake in the frig or fzr you are NOT allowing it to dry so it can become soft and allow crumbs to get into your finished icing :(
When a cake is to be covered in fondant it needs to have a 'wet' coating of something (b'cream usually) to make the fondant stick to the cake. You can apply more b'cream, spray it lightly w/water, apply a thin coat of piping gel or several other options just before applying the fondant.