First I just want to thank this forum. I have thrown out so many questions, and have learned so so much from everyone here that I can't thank you enough. Thank you thank you!
Im making a cross cake, and the dimensions of the cake are quite awkward and large, so I had to make my own cake board out of cork board, cover it in fancy foil, etc. The problem it has created is it's so big I can't get it into my fridge or even my oven (where I sometimes store my fondant covered cakes overnight)
It's spring/summer here in CT and I have seen ants on my floor. I have traps all over the place, and it's not like over run or anything, but I worry about leaving my crumb coated cake out ( I have to leave for a few hours) and I worry about it being covered in fondant over night. It's so huge that regular stuff won't cover it. Any suggestions?
PS I'm crumb coating in ganache, my hope is that it hardens without being refridgerated before I cover it in fondant!