AI am doing a wedding cake next weekend with the lace effect. The bride wants buttercream with fondant lace, so that raises a few questions for me. I usually freeze buttercream tiers before I stack them. If the fondant lace is already on the tiers will the fondant sweat when it comes back to room temperature? Because of timing issues, I need to have the tiers already decorated before I deliver the cake and stack it on site. Is there an easy way to accomplish this?
Also, is buttercream sturdy enough to hold the fondant lace or will it pull the icing off the side of the cake?
Fondant lace will stick to crusting buttercream but you need to apply fresh buttercream to the back of the lace pcs. to get them to stick. You can freeze the cake all decorated but defrosting it properly is the key. Box the cake tiers then wrap the box in an unscented garbage or plastic bag. Two days before you are traveling with it, remove it from the freezer and put into the refrigerator but keep the box and bag on. Then the day you're delivering, take the boxes out of the refrigerator and let come to room temp. Any moisture resulting from the freezing and refrigeration will form on the outside of the plastic bag. Then remove the bag and open the box.to finish the thawing process. Yes, this is a long drawn out procedure but there's no other way - other than not refrigerating. Some of my friends just put a plastic bag over the cake when they take it out of the refrigerator and make sure that the bags opening is pressed tightly against the counter or table it's on. Hope all this helps. Is buttercream sturdy enough? - I guess it depends on how thick your lace is and how many pcs. you are putting on your cake. I honestly don't believe you'll have any problems. Just make sure you crumb coat well so that the icing is really stuck to the cakes surface. Brush off your cake surface before crumb coating for best adhesion.
AThanks for the advice, but I don't think I explained myself very well. I have always put buttercream tiers in the freezer for a while to firm up the icing before I stack them to avoid messing up the buttercream. Then I can stack the tiers without leaving fingerprints, etc. or I can adjust it if I don't get it exactly centered the first time. Then I let the cake come to room temperature after it is assembled. If I do this with the fondant lace already on the tiers, will it cause any problems?
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