re: Applying Fondant

I actually keep my buttercream cakes in the refrigerator, up until the moment I cover them with fondant ~ as well as after covering & decorating them. I don’t have any condensation or sticky issues because I keep my refrigerator set to 40 degrees (fahrenheit). I once accidentally bumped the temperature gauge in the fridge, which set it a few degrees colder, and I immediately started having problems with fondant… so for me, 40 degrees is definitely the magic number! Occasionally I’ll get a bubble or two in the fondant, but it’s easily fixed with a small pin prick to let the air out and then smoothed out so it’s not noticeable. For me the occasional bubble is worth it to keep my cakes refrigerated and ‘food safe’.

Hope that helps, good luck!

~Thea