Top best answers to the question «Do you frost a cake before using fondant»
2. Prepare the Cake. Before you can cover your cake with fondant, you need to crumb coat your cake. This thin layer of frosting traps any cake crumbs and acts as an adhesive so your fondant doesn't fall off or move around.
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I freeze my buttercream-iced cakes for up to 20 minutes before applying fondant. That's the ONLY way I do it, unless the cake is too large to fit in my freezer. I do not have issues with condensation or stickiness. Freeze away
Before you can cover your cake with fondant, you need to crumb coat your cake. This thin layer of frosting traps any cake crumbs and acts as an adhesive so your fondant doesn’t fall off or move around. Don’t use too much buttercream when crumb coating, just enough so the sides and top are smooth with little to no spatula marks. 3.
Though fondant creates a smooth, clean look for a cake, the flavor can be off-putting to many people. Adding a full layer of frosting below the smooth topping offers a tasty layer even for those who set aside the fondant before eating. Allow the crumb-coated cake to set up, whether on the counter or in the refrigerator.
Fondant recipes and freezer settings can vary and may affect fondant’s texture and appearance after the cake defrosts, so only freeze cake with fondant if you cannot consume the fresh cake.
Can You Freeze Fondant? No, fondant should not be frozen. In fact, it should avoid any contact with your freezer or refrigerator. Store leftover fondant at room temperature. If you’re using fondant to cover a cake, store your cake at
Make sure the top of the cake is level before you begin. Frost the top and sides of your cake with a buttercream frosting of your choice. Using an all-butter buttercream will help the fondant stick to your cake and can hide imperfections in the baked cake. You may want to place the cake on a lazy susan so you can frost it while rotating it.
Once the cake is coated with ganache and you are ready to fondant, just pop it back in the freezer for 15 minutes to get everything nice and sturdy. Rub it down with a thin coat of shortening and lay your fondant on. And be prepared for consistent results. No more guessing game or worrying if something will go wrong this time.
Usually, it is best to to avoid storing a cake decorated with fondant into the refrigerator because the fondant goes soft from the moisture and the fondant colors can run as the cake "sweats." Try to keep the cake at room
Smooth the fondant using cake smoothers, pushing out any air bubbles and creases, starting on the top then working down the sides. Use a small knife to cut away the excess icing – don’t cut too close to the cake. Save the
I had always read that you should spray the cake with water (after frosting) before putting the fondant on. This never worked properly for me. The coverage was always uneven, with some spots too wet and some too dry, and the