How do you stick fondant icing to sponge cake?
Prepare the surface of the cake and use jam or buttercream as an adhesive so that your icing will sit evenly on it. Lightly dust your work surface and rolling pin with icing sugar so that the ready to roll icing doesn't stick. Don't dust icing sugar onto the top of the icing!
Prepare the Cake
Before you can cover your cake with fondant, you need to crumb coat your cake. This thin layer of frosting traps any cake crumbs and acts as an adhesive so your fondant doesn't fall off or move around.
Step 1: Knead a small ball of fondant and break off a tiny bit of fondant the same colour as the flaw you want to fix. Step 2: Wet your fondant slightly - not too much. Step 3: Put the tiny damp fondant on a silicone pointy tool and smooth over the ugly bit until it disappears. Step 4: Do a happy dance.
Fondant and Buttercream icing
Not surprisingly, covering a cake in a layer of icing helps seal the moisture into the cake as the air can't get to the sponge. Buttercream and fondant are both great types of icing for this. A well-frosted cake can last for as long as five days in a room with a stable temperature.
It's quick and easy to make! What is this? All of the sweet decorations are made with sugar paste (also known as fondant icing), which covers a gorgeous Victoria sponge, sandwiched with a traditional filling of strawberry jam and vanilla buttercream. SO good!
Meringue-based frosting doesn't do well in the freezer, but American buttercream and cream cheese frosting hold up wonderfully. DON'T cover your frozen cake with fondant. That is, don't add the fondant to frozen cake layers. The condensation will ruin your fondant and cause it to separate from the cake.
The best cakes to cover with fondant are sponges. The cake has to be dense and able to carry the weight of decoration. The decoration includes: the fondant cover, the added elements and other tiers if going for tiered cakes then also any added sculpted designs or toppers. Therefore, a cake mix won't cut it!
In addition to the fondant, you will need a cake that is covered with a layer of buttercream at least 1/4-inch thick. This frosting layer helps the fondant stick to the cake and smooths out any bumps or imperfections on the cake surface, so the fondant layer looks clean and smooth.
Decorations: Fondant or gum paste decorations can be made the same day as decorating a cake (if they don't need to dry), but if they do need to dry, begin making them at least three days before the cake is due, up to 5+ weeks before.
Be sure to read our article on How to Apply Fondant to Fondant to learn more about how to assemble fondant decorations. Fondant will also start to dry as it sits out. If you need your fondant decorations or figurines to be hard, make them at least two days ahead of time and let them sit at room temperature to dry.
How do you store a fondant covered cake overnight?
To keep a fondant cake fresh for 2-3 days, all you have to do is cover the cake and store it at room temperature. Wrap it in plastic wrap and put it inside a cake carrier or box until you're ready to serve it.
Always refrigerate any cake with a frosting that contains eggs or egg whites, or one that has whipped-cream frosting or any type of filling — be it whipped cream, custard, fruit or mousse. You won't hurt a cake by refrigerating it, but the cold does dry it out.
This sponge can made up to a day in advance or stored in the freezer for whenever the call for light, fluffy cake comes. Step 1. Preheat oven to 160°C fan-forced.
If you're using buttercream, you can pop your cake in the fridge, just for about 15 – 20 minutes or so, then let it sit on your counter or table while you roll out your fondant. A bit of condensation will form just enough to help the fondant stick to the buttercream.
Several bakers first cover the cake with delicious cream icing, then drape it with fondant. To help fondant adhere better to the cake, it's usually applied on cakes covered with cream frosting.
Kneading is the most important step to successfully using the fondant. As they are worked, both fondant and gum paste become more elastic and pliable. For best results, knead in small portions until the fondant is soft and pliable and then combine.
So, chill the cake well before you cover it with fondant. That way you will have a nice firm cake to work with. And yet, once you cover the cake with fondant, DO NOT put it back in the fridge. Leave it out.
Almost all fondant cakes can sit on the counter for up to three days at room temperature. However, high temperatures and humidity, and perishable fillings will require storage in the fridge.
The only suitable icing under the fondant is the American buttercream mentioned above: equal amounts of butter and icing sugar with a little bit of flavoring like vanilla aroma. Some people add a little extra milk and more icing sugar to make up for that extra moisture, but I don't do it.
hi madeitwithlove is right , the cream cannot go underneath fondant and if it is used as a filling then there is a max time for health and safety reasons the cake can be left out and then it would need stabilising.
How do you store a sponge cake overnight before icing it?
Store cake sponges before icing them
If you want to keep the sponges for a few days before icing, you can! First, wrap them tightly in cling film before putting in a ziplock bag. If left at room temperature, the sponges will keep for up to five days. If you want to keep them longer than that, you can freeze them.
Fondant does not dry in the refrigerator, it firms up. Once it comes to room temperature it will remain the same and will still need time to dry. Marshmallow fondant is a different beast, the normal marshmallow fondant recipe is usually soft and sticky.
Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.
Wrap 2x in plastic wrap and let it set at least 8 hours or overnight before using. When ready to use, knead the fondant until it's smooth and supple. Roll on a surface dusted with powdered sugar. When not using always keep the fondant covered so it doesn't form a skin.
Tylose glue or a.k.a gum glue is an edible glue that is used when cake decorators need to adhere gumpaste or fondant together. e.g for making gumpaste flowers or gumpaste/fondant figurines etc.
If you take too long to work with or roll out the fondant, this can cause it to start drying out and cracking when you move it. Learn to work a little faster!
The fondant will absorb the moisture in the fridge and start to get gooey and the colors will run from the decorations. (I have had this happen.) An air conditioner in a small room in the house is my best solution to preventing melting fondant.
Can I decorate a cake two days in advance? Generally yes, as long as you store it properly. Make sure that it's a freshly baked cake and that you didn't bake it days before you decorate it though. A cake generally needs to be served within 3-4 days from it being baked, or it's just not very fresh.
Q: Can I frost a cake the day before? A: You sure can! An unsliced, frosted cake will be just as delicious the next day. The only exception would be a cake frosted with any fresh whipped cream frosting.
A better way to store cake is to cover it in plastic wrap followed by aluminum foil. This seals in moisture and prevents air from drying out the cake. Store cupcakes in an airtight container. Avoid storing cakes in the refrigerator, even if you have sealed them tightly, for longer than a few days.
What temperature is best for baking a sponge cake?
- Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.
- Using an electric whisk beat the butter and sugar together until pale and fluffy. ...
- Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean.
Un-iced: If you don't need to ice your cake until the day, you can bake your cake at least 2-3 days ahead of time. But you will need to store it carefully. Wrap it and seal it in an airtight container so it doesn't lose moisture.
You can make a sponge cake a day before eating and a butter cake three days in advance. However, you can make these cakes up to a month in advance if you freeze them. You can make fruit cake five months in advance so that it has time to mature or freeze fruit cake for a year.
If you have a shop-bought cake or the icing on your cake has dried or formed a crust, a little moisture will help the photo attach to the icing and blend in. Dampen the cake icing using a pastry-brush or a fine mist/spray, but don't over-wet it. Pat the top with kitchen towel to absorb any excess moisture.
To get your buttercream to stick to your cake, first chill the cake for 2 hours before you frost it. Then, spread a very thin layer of frosting onto the cake to lock in the crumbs. This is called the crumb coat. Next, Use an offset spatula to evenly spread buttercream onto the top and sides.
Cakes decorated with edible cake toppers can definitely be refrigerated, but the image may or may not be discoloured afterwards. Only the edible image colour quality is affected though, because they are still safe to eat even when refrigerated.
If you are concerned about fading, place the sheet on the cake within an hour of the event. If you are using a cake bought at a bakery with the harder frosting, the image can be placed on at your convenience, but not more than 48 hours prior to the event.
Fondant is great for making little figurines or cutting out decorations for cakes, cupcakes and cookies. For assembling figurines and fondant decorations, you can use water or buttercream frosting to adhere pieces together.
You can use a butter cream as a kind of adhesive, or jam is a good alternative. It's always crucial to dust the work surface with icing sugar to stop the fondant sticking.
So, chill the cake well before you cover it with fondant. That way you will have a nice firm cake to work with. And yet, once you cover the cake with fondant, DO NOT put it back in the fridge.
Do you put buttercream on cake before fondant?
The vast majority of cake decorators cover their cakes with either ganache or buttercream before applying fondant. For help covering your cake with ganache, check out my earlier post here.
Place the project in front of a fan or air conditioner to dry it out. Then wrap it up and place it into the fridge. If the fondant is sweating at room temperature, place it in a closed box or wrap it in a bag. Then place it into the fridge.
Water can be a great “glue” for fondant. It dissolves a little of the sugar in the fondant, making it sticky, and therefore, well, makes it stick to stuff. Best for: Sticking flat pieces of soft fondant decorating to other soft fondant. Also pretty good for: Sticking flat pieces of soft fondant to dry fondant.
If your buttercream looks like it's falling off the cake or your piped decorations begin to droop, it's very likely the temperature in the room is too hot, causing your buttercream to melt.