On a couple of occassions (particularly since summer has arrived) I have had a problem with the rolled fondant on larger cakes settling slightly in transport. The vehicle is air-condidtioned and "pre-cooled" prior to transport, but sometimes the bottom of the cake has a small "love handle" look at the base. The cakes are refrigerated overnight prior to adding the fondant. What is causing this? Is my fondant rolled out too thin? Is the crumb coat too thick? Should the cake be room temperature insted of chilled? Is there something else going on? Thanks for input.
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6/11/08 at 9:01am