How to PREVENT CONDENSATION on Fondant Coated Cakes | Yeners Cake Tips with Serdar Yener
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- Опубліковано 5 тра 2018
- I always coat cakes with fondant straight after removing them from the fridge, because the ganache/buttercream is set harder, and makes it easier to coat and work with. The downside of this is that because the cake is cold, it starts to get wet due to condensation, and this can cause many problems when decorating the cake.
So today I want to share with you, an easy and practical way to help prevent condensation on the fondant surface after coating cold cakes, which is especially useful in humid countries.
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Chef pls make a video on how to store fondant covered cake that'll be used the nxt day pls 🙏🏻🙏🏻🙏🏻
Man you're awesome! Somebody should give you a PhD in teaching cake tips and decorations!
Mr. Yener, You are such an amazing educator!
Thanks so much Yener!I always watch your videos since i learned alot from them.😊❤
just wonderful ,so Thank you very much, you are a joy to watch and learn from.
Amazing chef Yener,I love all you beautiful work, thank you for sharing 👏🏻👏🏻👍🏼💕😉
Mr Yener u are the grandfather of Cake decorating. I live in a hot climate and I have tried this method twice and it worked perfectly. Thank u for this video and sharing your knowledge.
Thank you so much for sharing the tip I was wondering for it really helpful for me ....
Thank you so much Yaner. Really helpful tip
Wow ! thank you so much for your valuable tips on fondant cakes
Thanks so much for this info, it really helped me
Thank you so much sir. My answer for the rainy days is finally in my hands
Thank you !!!! Love all of your tips!!!
Thank you so much for the video, i have learned a lot from your highly informative videos.. God bless..
Thank you so much for sharing this tip. Bless you
Awesome Sugar Master, thank you so much⭐️⭐️⭐️⭐️⭐️
Hello chef! Thank you. I love your tutorials
Awesome tip!! I always suffer during rainy season with the condensation. Thank you very much!
Thank you so much. This is very helpful.
Thank you so much ! God bless you for sharing all this knowledge.
In my 11 years experience I gathered so much knowledge and thought that I know my recipes and trick and tips, also cake decorating...But now I moved from Europe to New Caledonia and I can not tell you how much I suffered thinking that it is going to be impossible for me to make the same quality and detail on decoration because the weather is so cake unfriendly. But you give me so much information and also hope that with a few more steps I can deliver the same quality without cutting out on my recipes or on the decorations. Thank you!
Thank you so much for this very informative tips I love your videos
Thank you so much. That has solved a big problem for me.
Thank you so much chef Yener. This was one of my problems as the humidity is very hi here in winter.
Oh my God! I want to cry! This is the answer to all my problems everytime I make Fondant cakes. I live in a tropical country and I always had problems about my fondant crying over the place. Thank you so much chef. I will definitely do this trick of your! Bless you!
I have condensation problems with both buttercream and fondant. but I am not clear on what he is explaining in this video I live in the Caribbean and it's hot as hell, what do you understand?
I don't know what other people understand from the video, but I got it this way: If your cake's filling is durable enough not to melt in room temperature, then putting the fondant-covered cake or just a buttercream cake under a lid (like that plastic) makes it warm up slowly and without sweating. When it is close enough to room temperature, you can remove the lid and start decorating it.
Thank you sir you have given very effective tips.
Thank you for this tip!!
Thanks You very much chef. It is a great tip. It is was a head pain for me until now!. From Venezuela Good bless you.
Thank you so much,chef!
You are the best... Super amazing tip 💕💕💕
Thank you, you are a god send!
very wise, thank you for sharing
I enjoy your tips SO much Serdar! Keep teaching us and thank you so much for your expert advise :)
Amazing thank you for sharing
Great tip! Of course!
Muy buena explicacion⭐⭐⭐⭐⭐
Wonderful tip that I plan to implement today with a square package cake🤪on my way out the door looking for a cover for it now.Thank you so much for putting this knowledge together for us and your time and expertise,truly appreciated!
Hi isabella, im a bit confuse , does it mean i have cover the cake a wait till the temp. Of the cake is the same with the room temp before i can start decorate the cake . Pls. Need your help im a newbie in cake decorating. Hope to here from you
@@mariatheresa3317 I always cover the cake at room temperature as well as having the fondant at room temperature as well...hope it helps
@@isabelladavis1363 yes, thank you so much
thank you sir, I got lot of tips from u sir
Hello, Chef: I love all of your tutorials. I am a follower of your channel. Great tutorials.
I Yolanda I follower your channel. I live in Jamaica. Not clear on what yeners is saying because once I crumb my cake put in fridge to get firm so I can cover the cake.. Once I drape fondant over the cake and start smoothing the fondant it start getting sticky I can barely smooth the damn thing.... Put in back in fridge taking out only more sticky.. Do a detail video on your channel this is not detail enough
Hi, Allie. I actually agreed with chef Yeners. He is 100% correct. What he's saying here is that sometimes we chill our icing covered cake so that the icing can get firm, and then we cover the cake with fondant. By the time we finish covering the cake with the fondant, the fondant starts to sweat and get sticky just like is happening to you. This happens because the fondant is absorbing all the condensation in. He is using these pots to cover the cake so that the the fondant won't sweat by bringing the cake to room temperature without having the condensation on the fondant. If you follow his instructions by covering your cake quickly with the fondant, and covering it with the pots, it will not sweat. I suggest purchasing one of those infrared thermometers I am going to invest in one. You should give it a try. I haven't try that yet but I think I will. Continue watching this channel--Chef Yener is awesome. Take care!
understood you more clearly now...did what you explained did not work for me but use a carton box not a pot. Hope it work for you tho. My method now is..My cakes are always frozen when I tort, fill and crumble then I let it sit on the counter in a box until the cake completely thaw then I put it back in the fridge to firm up the crumb coat then cover in fondant still get sticky but not as much as yeners method. But painting on the cake is an issue still search for a method. What temperature are your cakes when you tort,fill and crumb coat..room temp or frozen??? Thank you thank you for answering!!!
This is my method: 1) Let frozen cakes thaw completely before I tort as it is difficult to tort a frozen cake--personally, not a good idea.. 2) Fill cakes with filling. 3) Crumb coat and chill 5-10 minutes. 4) Bring cake out and apply final coat of buttercream. 5) Chill for five minutes ONLY. 6) Cover with fondant. Leave on countertop. Never had a problem with fondant being sticky at all. The colder your cakes are, the more condensation is going to be created on the cake. I am going to try to recreate what he did here not because I have problems with fondant, but because I don't know when I might encounter a situation where i forgot to bring the cakes out of the fridge or perhaps the weather was too humid and my cakes are too cold, etc.--the more you know, right? In my opinion I think you are over freezing your cakes. I hope this helped. Take care and, thanks Chef Yeners for this great tutorial!
Hi Yolanda, do you have a link of how you prepare the cake so there will be no consolidation. Thanks Liz
Thank you sir iwill definitely try this trick 👍🏻💕
Thankyou for this fantastic tip. I made my son’s fondant covered birthday cakes, followed your advice and it worked a treat. Lovely dry fondant, all my bits & bobs stuck down nicely, the fondant didn’t collapse and the cakes stayed perfect. As my cakes were semi frozen when I began the decorating they needed a bit longer under cover (2 nights). It was worth the wait so a massive thankyou for sharing this with us.
I am happy for you thank you so much
Thank you chefff!!!
thank you for the tutorial
Thank you chef Yener
awesome idea TY :)
Thank you so much Sir
Good stuff!💋
Stunning 👌
thank you Chef Yener! This is very helpful as I live in a hot, humid cities and sometimes gets my fondant lots of condensation.. God bless you all the more Chef!
So that's where I go wrong I don't cover it quick enough. Good to know, now when I make my cake tomorrow I won't have that problem. Thanks for the helpful tip.
You can measure that temperature.
It's called dew temperature or dew point.
You can buy room thermometers that calculate the dew temperature. If your cake surface is above that temperature, it will never get wet.
Dew temperature changes with room temperature and humidity. You need to check that every time.
Thank u so much chef
Thank you chef
Thank you 😊
Love d tutorial, fnx sir
Thanks for posting such informative videos..just one question how long we can keep fondant cake intact..and how..do we hv to refrigerate it or keep at room temperature..your suggestions will be highly appreciated. Thanks
Thanks for the brilliant idea chef. I have just discovered about the magic of ice box (for smaller cakes though), as it is retaining the temperature of the cake better and isolating humidity effectively. Your method is good for bigger cakes. Thank you for sharing
Ice box method..explain?
Thank you Sir for this important tip like always, really appreciate it.
Hello, thank you for the helpful tutorial. I just wanted to verify if I understand right. Do you use the trick before covering with the fondant?
Very nice video
Thanks!
Que pena que não consigo ativar a tradução para português. Amo seus trabalhos.
Thank you
you are amazingggggggggggggggg
Would you advise for a cake with a ganache coating and covered in fondant to be stored in the fridge until display in a hot summer day?
Huh! Who knew! Now I know. Thanks!
this is one of the more helpful videos I have seen !!!! thank you so much. But sometimes when the cake is too big can you use a box or need to be plastic ?
Yes, definitely, and cling wrap around.
Thank you so much!! I'm wondering, though, now you've let it come to temperature and you can decorate without condensation but isn't it better to stack, handle, deliver a chilled cake?
You have a choice. Not so chilled and dry or chilled and wet. This is a solution for Room temperature durable cakes, not for soft fresh cream cakes.
You are awesome
Thank you, learned so much in this video. That explains a lot of what happened to the wedding cake I decorated on a super rainy day. I have been experimenting on fondant frosting, but since I live in a very humid country,the Philippines.. well,I have seen worst days on my cakes and the pressure of trying to come up with something on the design just to cover errors is draining sometimes. I'm gona try this method tomorrow. Cross fingers a problem solved.😉🙏
Glad it was helpful!
Is there buttercream on top of your cake?
Verry good tips yenners, gracias
Thank you!! Is this also recommended for preventing condensation on buttercream cakes as well?
Yes. Thanks
@@Yenersway thank you for the info too. great help
Thank you Chef Yener!! I just was asking you about this problem on your website)) and if right now I haven't got a right size of bowl will it help if I'll cover it with a plastic bag or something?
Whatever you cover, it should not touching cake. use a box and wrap with plastic wrap.
Yes, Master, I've done it like that ( plastic bag without touching). I can't enough thank you for your help! I'm so happy I found your channel! God bless you! You are doing such a good thing by sharing your experiences with us! Thank you 😊
I usually put my cakes in a box when they come straight out of the fridge. Works perfect 👌 no condensation at all.
Rachel S even if it is humid or rainy? Im using mmf and yesterday i maid a huge mistake it was raining here in my place and my fondant was kind of sweating but not all, then i put a fan to reduce the sweating iy got even more worse! My toppers were soggy and my fondant was sweating! Though i delivered it earlier today successfully but it was sweating i was so thankful that it was just a single cake im worried if im going on to tiered cakes this coming 3 months because its gonna be rainy here season here and its starting now.. does this really work? Im so worried i haven't got any sleep just on baby sitting the cake last night..😅😅😭😫
MariaCathrine 12 yes it does. You should keep it in the fridge and take it out a couple hours before delivery and put it straight into a box and close it shut. It works for me. It keeps the coolness locked in and brings the temperature down slowly. Try it. You can only know until you do it. Good luck !
@@rachelt1523 the temperature that he speaks, of the enviroment and of the cake, should be the same to take away the pot?
@@rachelt1523 Fondant covered cake in the fridge??
Thank You for the tip. Will this also help avoid those ugly air bubbles that form on cakes after they are covered in fondant?
That is exactly what is this method for.
Yeners Cake Tips - Yeners Way Thank you. I always struggle with those.
Fondant cakes shud b delivered at room temperature or chilled one pls help
Thank you for wonderful videos . I have a query my chilled ganache cake what temperature should it come to before I cover with fondant ?
I guess 10 degree C
@@Yenersway thank u so much sir
Sir can u please show hw to make stretchy fondant .
thank you for the tip. by the way does using too much buttercream underneath the cake before covering it with fondant icing also affect condensation?
How long can I store my cake covered with fondant in the fridge, what is the process to store in fridge. Thanks
Thank you for your tips! I don’t know if you are looking at my comments, but I will give it a try.
I have a big day coming up, my daughter’s birthday!!! I am trying my very first attempt of fondant cake. My question is that can I ganache the cake and cover with fondant 2 days before of the big day and continue the rest of decorations a day before the big day(next day)? I was told to keep the fondant cake in the fridge, but I don’t have any box or cover to keep it in the fridge like you explained in the video. Can I just cover with the plastic wrap and keep the fondant cake in the fridge between working time ?
I would not recommend that. If you make the cake with correct sponge and cream you can keep the cake in air conditioned room for the period of decorating time . Make sure you are using Mud cake or kind of butter cake and sandwich and mask with ganache. ( no fresh or custard cream and fresh fruits) Keep it in the fridge as long as you wish maybe a week . Prepare all the decorations before. Once the fondant coated, it has to stay in room temp not more than 24 degree for two days . if you want to keep 3 days maybe 22 degrees.
@@Yenersway Thank you for your tips, chef!!! Honestly, I found your channel in last minutes, so I already made the sponge cake.. The sponge cake was a bit crumbled but curved okay. My homemade marshmallow fondant was somehow very dry...
My first time 3D cake was very tough, but I made it on time!!! And my 2yrs daughter was so so so happy about the cake. That was the most important, right ? 😉
I will follow your page and keep learning more and more so that I can do better next time.
Thank you very much for your page and sharing your best skills!!!!
Hello chef …just one big problem to solve my problem..m a new home baker ..so just want to ask ..I have not started to make fondant cake yet .. my doubt is after keeping the caking in the fridge overnight or say good 2/3 hrs to set when do I take it out to put fondant?right after taking out can I start putting butter frosting n than fondant?
I live in Ghana and it’s really hot here..I prefer using Italian meringue for my fondant cakes because I can chill it for it to harden before I cover the cake.. the problem is the moment I take the cake out of the fridge condensation starts happening cos the room is hot ..how do I prevent my IMB from melting?
So do I have to keep it in the room temperature after covering it or do I have to refrigerate it afterwards?
In the room
Hi what if you store the cake at room temperature then the next day you apply the ganache then the fondant what would be the out come if you hand paint it? Would it be a total mess by the next day?
If you store the Ganached cake in room temp and cover with fondant without chilling and making firmer, you will not have any condensation, Unless the fondant you use get wet any temperature ??!!
Hello. Where can I buy a dummy cake to practice fondont
My fondants is too sticky Ithink this will be help full to my cake
Hello sir my question is how do we do after decorating all and we need to keep into the refrigerator
So either ganache or buttercream underneath your future fondant is 👌 ok as long as we follow your fantastic tip of dealing with the condensation, yes?
YES.
Yeners Cake Tips - Yeners Way
Thank you & and we love you!
Yener Bey .. sizi Amerika’dan takip ediyorum ve gurur duyuyorum.. videolariniz pastacilik sektoru icin cok degerli ve egitici.. sifir bilgiyle bu isin icine attim kendimi ve sunu soyleyebilirim sayenizde aile butceme katkida bulunuyorum ☺️ sormak istedigim bir konu var Florida cok nemli ve fondant terleme sorunu cok buyuk bir problem.. chocolate ganache ve american buttercream kekler icin oneriyorsunuz anladigim kadariyla.. bu kekler gece disarida tutulursa bozulmaz mi? Genelde italian merengue ile calisiyorum sanirim bu methoda uygun degil.. susledikten sonra tekrar buzdolabina sokmak zorunda kaliyorum ve musteriye ulastirana kadar tekrar terliyor ve suslerde dusmeler oluyor.. ayrica vizyon fondant amerikada bulamiyorum.. nasil yapsak Amerika’da da pazara soksak.. wiltondan memnun degilim 🙈 cok tesekkurler simdiden..
Alin hanim, selamlar, iltifatlariniz icin tesekkurler. Amerikadaki trend nedir bilmiyorum fakat Australyada dugun pastalari ve kutlama pastalarinin cogu Mud cake sponge ve ganache ile yapiliyor ve air condition da bir kac gun rahatlikla kalabilyor.Vizyonun Amerikaya gelmesi icin ciddi bir dagitimcidan teklif gelmesi gerekir. Bildiginiz bir firma var ise Turkiyeye bildirebilim. Bol sanslar , hayirli isler.
Hello chef! I just want to know what type of buttercream or ganage safe for cover with fondant.
www.yenersway.com/recipes
Would this process work if I keep a hand painted fondant cake in the fridge overnight and then take it out the day of the event and keeo it covered like you suggest, till it gets to room temperature? I don't want the painting to bleed. Thank you for your videos. I really enjoy them.
I would not try that
Thank you Yener! Two Big Questions…(I’ll be painting 10” cake)
1) if I cover in fondant the night before do I put a cover on when it’s in the fridge over night?
2) When I take out next day (leave on counter with cover to get to room temp) then paint/w gel colors and then put back in fridge (do I cover again) before delivery won’t it get wet when I take out to deliver? Thank you for your help!!
Hi Michele, I was looking for the same info. Anything you can recommend? I live in a very hot country and I will be painting the cake.
@@karennayak my though, Bc yener has not answered, is that I’ll paint the fondant and refrigerate night bf then when I take out next morning put a fan on it to keep paint dry.
Mr Yener I live in the Caribbean and a beginner,even though I try to cover the cake fast,it starts to get sticky,I don't even have time to use the smoother to get good edges. I'm not yet equipped with a air condition room. Is there a way I can put the fondant with putting the cake to chill first?
Hi kimmy. I live in the caribbean too. What i did find helpful is changing the fondant you use to homemade marshmallow fondant (if you do make your own fondant, then i suggest following this recipe. It's quite durable: ua-cam.com/video/GaKqSND8sPc/v-deo.html).
For the cake, if you give it a good thin crumb coat with buttercream that uses more shortening than butter, and cover it with that new fondant recipe, you'll be fine. You wont need to put it on the fridge and it'll hold up well
@@ChelX thank you so much.
I tried the link but it's not going through.
After covering the cake by fondant where to store it?
If the cake is covered by fondant last night where to store it so that I can do other decorations on the next day of covering the cake?
I live in humid area in India.
Please response 🙏
Hello chef can I store in the fridge my finished cake fondant after I decorated?
Yes you can but in the box and wrapped, not too long
Hello sir I want to make gumpaste tiara and in India weather is not good so can i make tiara put it in the aluminium vessel and keep it in the fridge it will work pls ans its very urgent
No use extra icing sugar in gum paste and work in dry room temperature.
Hi yenner can u please tell me what to do if i need to decorate a cake a day before with fondant and keep in fridge, once decorated cake is out of fridg, would this same method work to prevent condensation? Thanks in advance
I do not refrigerate cakes after fondant coating but I also do not coat cakes with fondant if need refrigeration all the time.
Hi sir I want to ask if okey to make fondant cake a day before the big day?thank you
Yes, definitely