Resting Fondant Before Covering
(Lafayette Hill, PA)
I was just watching Amazing Wedding Cakes, and one of the designers spoke about letting the fondant rest before covering. She did not do this right away, resulting in cracking and tearing at the seam. I went to pastry school, and do not recall ever learning to let it rest before. Has anyone heard of this? If so, could you please tell me if it is supposed to rest before or after rolling out, or any other tricks to help with this theory. Thank you for all your help!
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