Fondant --icing question

No one is going to laugh at you…cause we have all been there! I don’t put cakes in the fridge. And I don’t usually use ganache first. Just use a crusting buttercream. Bit I think if you are using a buttercream that doesn’t crust, then I think you put it in the fridge before covering with fondant so that it sets. There are some great decorators that have videos posted on youtube that will help you. Edna De La Cruz is awesome. Her webisite is Design Me a Cake. Just watch all the tutorials you can find and decide what you think is the best for you. Start with simple, get comfortable, then begin to add to your skills. Good luck to you, and don’t be afraid to ask questions! I’ve asked some that I know had folks just rolling their eyes.

Thank you so much!!!!!!!!!

We all have been there, dont worry!!

I normally use Swiss Meringue Buttercream and I do refrigerate my cakes before covering in fondant.

Thanks for the responses!!

I use both Swiss meringue buttercream and ganache on my cakes. And I refrigerate. Cover my cakes cold.

I use American Buttercream and/or ganache and I always refrigerate prior to covering with fondant. It makes the job a lot easier. Chilled ganache is very firm, so it makes it easier to cover with fondant and to get sharp edges than frosting.

Thanks for the responses. They were all very helpful!!

HI. I prefer to use ganache as it’s much firmer and I would refrigerate the cake so help set the ganache xx

Take about 1/2 cup of frosting and thin it out with a little milk or water so it’s very easy to spread. With an offset spatula, spread a thin layer of it on the tops and sides of the cake, then chill until set, about 15 minutes. Repeat if you can still see crumbs showing through the icing.