making moist fondant cake

by Pammy
(San Antonio, Texas)

I make Fondant cakes, and sometimes my cakes are not moist enough. Can I freeze the cake, and add buttercream while still frozen, then add the fondant after the cake thaws?

~You can frost your cake with butter cream while it is still frozen. This is one of the best ways to frost cakes. See the cake decorator's secret.

The special thing to note about fondant is to not refrigerate or freeze a cake with fondant on it.

I would do exactly what you suggested, frost the cake with buttercream to seal the moisture in and then add fondant later in the day or the next day.

Anyone else have advice or suggestions, please leave a comment below.

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making moist fondant cake

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Jul 22, 2011
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Buttercream under Fondant
by: Anonymous

Fondant does need either buttercream or marzipan under it to make the cake moist and pleasantly edible. Be careful not to wait too long (less than an hour) to apply the fondant over the buttercream.

Only let the buttercream crust over or dry to the touch before applying the fondant. The fondant needs some moisture or pliability in the buttercream to adhere, otherwise it will not want to cling to your cake. That's a nightmare!

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