Re: HELP! To all those budding cake baking/decorating professional guppies - can you
absolutely bake your cakes today, and when at room temperature, wrap in clingfilm and put in the fridge. no need to freeze. this will make the cake easier to ice.
put a layer of buttercream over your cake, as smoothly as you can, before you put fondant on. this will seal in the crumbs and make the cake more yummy.
what recipe are you using for making fondant? i've used marshmallow fondant before and the key is to have a nice smooth rolling surface thoroughly covered in crisco. you must also apply crisco generously all over your rolling pin, and on your hands- put it on as if you're putting on lots of moisturizer. it rolls pretty quickly and smoothly then, but i find kneading the colours in is what makes it hard. if your fondant is cracking, it might mean you don't have enough crisco happening. make the fondant and roll it out on the same day, so save all your decorating for saturday morning.
also once the fondant is on the cake, leave it in a cool room. if you put it in the fridge, it will start to condense and you'll get little water droplets that will ruin the look.
i use wilton's buttercream recipe- its yummy and you can control how much sugar to put in.