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Thawing before fondant

post #1 of 2
Thread Starter 

I'll be covering my cake in ganache soon but I'm a bit unsure as to whether to let it thaw completely before adding the fondant and the certain steps to get to this stage??

 

These are the steps I have in mind.

 

Freeze cake wrapped in clingfilm

Bring out when ready, and let it thaw in fridge for 3 hours(still in clingfilm)

Start layering with ganache, then put in fridge

Cover again with ganache (crumb coat)

Back in fridge to harden, then second coat of ganache

Back in fridge for the final part of ganache

 

Now do I just go ahead and add the fondant or put it in the fridge or freezer for a couple of minutes/hours?

 

Then finally cover with fondant

 

Hope this makes sense :) appreciate any helpful input

post #2 of 2

I would go about it as if you were using buttercream. Pull it out of the fridge and roll out the fondant and then cover it. It should be fine. Good luck!

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