Ok , so the fondant and gum paste decorations are already done. It’s Thursday 1 pm my time. The party is 11:30 am this Saturday, in 2 days.
If I make the 3 cakes and crum coat them tonight, can I put them in the fridge instead of the freezer? Cover them with something?
If I take them out tomorrow, Friday, can I cover them with fondant, and keep them speaparte but not stacked inthe fridge till Saturday 6 am? Covered or not?
If Saturday 6 am, I stack them with all necessary stuff ( dowls, cardboard circles, etc) will the cake and fondant be gummy and gross?
My plan is to on Saturday at 6 am cut all fresh fondant stripes and circles, apply, and then apply pre made bows and such.
I dont want to mess this up by refridgerating the cakes with fondant too early. Last year I had a very dry cake.
By all means, wrap your cakes very well (as air tight as possible) and put them in the freezer - that will preserve their freshness the longest. You can even freeze them with the crumb coat. Thaw in the fridge overnight before covering with fondant. Don’t refrigerate your cakes once covered in fondant.
Hopefully some more members will post more advice. Smile and have fun… your daughter will love the cake her mom (or mommy) made for her.
DO NOT refrigerate/freeze a fondant covered cake! unless you have a custom low humidity refrigerator which exists only in the studio of cake master Ron Ben Israel! Home refrigerators have too much built in humidity.
What type of cake do you have? A butter cake? Once covered with fondant you seal the freshness of the cake, so you don’t even need to refrigerate the cake to begin with. It is only 2 days.
Friday, do as you say, but do not put back in the fridge.
Saturday, stack, apply all the fondant decorations, do not put on the fridge.
The quality of your cake - moist, or dry, tasty or not, is a function of the recipe you use.
Home refrigerators are less humid than walk in coolers; the professional style refrigerators (Traulsen, SubZero maybe) tend to be more humid. The humidity is an issue because once a cake is covered in fondant, the fondant will sweat as it comes to room temp and depending on the brand of fondant you use, it can be really bad or not so bad. You can minimize this by putting each tier into a box and then wrapping the box in plastic wrap or put it in a bag.
I think you can crumb coat on Friday and safely do all of the decorating on Saturday morning and not have to worry about anything. I would rather see you chill the crumb coated cake overnight and then do all the fondant work on Saturday morning because this way, your cake will have “settled” and you won’t have a bulge from working a cake too quickly. I made the mistake - once - of working with a rm temp cake - meaning I assembled the cake, crumbed it and then covered with fondant. It was much harder to work with and I could detect a bulge from where the frosting filling was settling out from all the handling (putting the fondant on, smoothing it, decorating….) If you are just starting out with fondant or stacking cakes, you are better off working with cold cakes.
Since you aren’t transporting the cake anywhere, if you end up doing all of this on Friday, just make sure you keep the cake in a cool spot overnight. You don’t have to refrigerate it, but sometimes if you are working with a perishable filling (e.,g., mousse), you have to from a food safety perspective.
Re - commercial/home refrigerators - I can’t speak for commercial refrigerators, but the humidity in home fridges varies from model to model - might have a lot to do with the surrounding climate (?). I purchased the same exact refrigerator for two homes… one home is in a dry climate, and the other a humid climate. The fridge in the dry climate is dry, and the fridge in the humid climate is most definitely more humid.
Re condensation - sweating due to moisture in the fondant may be a factor, but so could the moisture in the air… a cold, fondant covered cake that wouldn’t normally have sweating issues can still form condensation when it’s exposed to room temperature in humid air, regardless of whether the fridge it was stored in was humid or not. Jeanne’s suggestion of using taped boxes is very good… would be wise to keep the cakes in the boxes until all chances of condensation have passed (cold cake reaches room temp).
You all are amazing! I’m going to take your advice, and do the cake and crunb coat Friday, and Fondant and attach decorations early Saturday morning. It will be cold the wholemorning ( I’m in No. Cal), so that’s good. I’ll make sure to follow all of your directions.
I can wait to send pictures. I’ve finished all the fondant pretend candy peices, and the flowers on wires. This is my second cake, so I appreciate the advice. I am having alot of fun so far, much more calm now that the techincal questions are answered. Thanks guys!
This was my very first cake last birthday. This year I hope will be better!
You know, all of your amazing and supportive comments were in my mind all the days leading up to the cake you gave such wise advice about. I cant thank you all enough. I finally got the pictures back. Everything turned out great, 3 teirs, colores the fondant, made little pretend candy in wrappers with my daughter, bow, pearls.
If you look close, you can see I totally got lost on the quilting with a round cake. My fondant did start to crack on the shoulders, was that becasue it was too thick? I also had planned wire, but had little time. The gumpaste pearls I did came out very very bumpy and sticky, so I switched to fondant with pearl luster paint. They look much bigger in this picture than they were. Is there something people do to gumpaste to make it less sticky? maybe I didnt knead it enough. The cake inside turned out great, and I made the icing pink. Thank you guys so much! Next is a cake for a teacher at my child’s school who will be retiring this year after 30 years. I want to try that embroidery technique, has anyone tried that?