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Photo by COOKiemamma

Cooking Level: Beginning

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COOKiemamma is asking: (1 answer)
To all the bakers out there! I was going to make the chocolate earthquake cake for my niece's birthday party Sunday a.m...I wanted to cover the cake with fondant (never used fondant before). My question is how early can I bake the cake and cover with fondant?? I have a super-busy day Saturday and might not have time to do it Saturday. Any suggestions/links to tutorials (ANYTHING) would be greatly appreciated:)!! Thanks so much!

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Last updated: Jun. 10, 2013 5:31 am
Posted: Jun. 9, 2013 7:25 pm
Answered by: Sweettreats
Jun. 9, 2013 7:38 pm
I bake my cakes a couple days in advance wrap them in plastic wrap and freeze them. When I want to decorate my cakes I take them out of the freezer leaving the plastic wrap on and let them thaw on the counter for at least two hours this hold in the moisture. Cover your cake with a layer of butter cream. If the is the first time using fondant I would chill the frosted cake before covering with fondant. This helps firm things up. Take a handi wipe cloth towel and place 50/50 cornstarch and powdered sugar tie the top closed with a piece of ribbon this will be your dusting pouch for rolling out the fondant. If you are planning on coloring the fondant grease your hands with shortening this will help keep your skin from staining. Knead the fondant trying not to incorporate any air pockets. Roll out your fondant approx. about 1/8" thick larger and a larger circle than the cake. I like to take a large cardboard cake circle and slide it under the rolled out fondant to lift and place over the cake. Leave approx 6 to 8 inches hanging off the side of the cardboard circle starting and the bottom edge of the side of the cake start sliding the fondant onto the cake. Once the cake is covered smooth out the top and then the sides starting from the top working your way down to the bottom. As you work your way down to the bottom lift the fondant like a skirt as you are smoothing either with a fondant smoother or the palm of your hand. I like to use a pizza cutter to trim the fondant around the bottom of the cake. Hope this helps.
Jun. 9, 2013 7:41 pm
Jun. 9, 2013 7:45 pm
This is my favorite brand of fondant and video too.
Jun. 9, 2013 7:50 pm
Thanks so much!!
Jun. 9, 2013 10:48 pm
Any time. If you are using the mmf recipe on AR use shortening instead of butter and leave fondant at room temp don't refrigerate. It should sit at least 8 hours wrapped in plastic wrap in a Ziploc bag before use. I like to add a couple drops of flavored candy oil such as strawberry or cherry but it's not necessary. Most people I know don't like fondant. If you use butter cream under the fondant they can peel it off and still have frosting. Not sure what butter cream recipe you are using but it's much easier to cover with fondant if you use a crusting butter cream. I have a regular and chocolate crusting butter cream recipe in my recipe box if you need one.
Jun. 10, 2013 3:08 am
This is super helpful!! I saw the pics of cakes you've made- beautiful!! Do you usually use fondant or buttercream? I've only used buttercream because I don't like the taste of fondant. But my buttercream recipe never 'crusts' well (I only use butter) and I never get the smooth finish. Do you get a smooth finish with buttercream? I'd much rather give that another shot...
Jun. 10, 2013 5:31 am
Sweettreats, I'm always so much in awe when you offer such great advice! I know I've been the recipient of it before and have appreciated it!
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