I have an 8-inch chocolate cake that I am going to fill with vanilla mousseline filling. This is going to be covered with fondant and decorated with dots(pearls) and then some fondant flowers. The wedding is in June so it could be a bit warm. How do I go about prepping the whole thing. I was thinking….
If the wedding is 6pm on Saturday.
Make the cake on Friday around noon, cool and fill and crumb coat with the buttercream.
That evening cover with rolled fondant , leave out for 2 hours and then refrigerate (or should I refrigerate immediately?)
The next morning , take out…let it come to room temperature and then decorate. Luckily it is not too complicated.
this is the topper for a cupcake wedding tree, by the way.
Are there any other suggestions? During the wilton class , I took the lady said to let the fondant harden for 24 hours but I don’t think that will happen in the refrigerator.
I was wondering if I could leave the cake in a cooler instead. Like put ice pack on the base , cover with towel and put the cake on top. It should remain cool but not as cold as the refrigerator.