Do you put icing straight on to sponge cake?

Question

I am making a cake, it is in the oven as we speak. I was to put some ready rolled white Regalice icing over the top and then decorate it.

Do you put this icing straight on top of the sponge cake? Or do you have to harden it with something?

I am quite new to this so want to get it right first time!

Answer 1

you pour it over the top, it will harden as it cools

Answer 2

cool the cake first.

Answer 3

PREPARING THE CAKE

          Any firm type cake can be used.

          GOOD BOOK: The Cake Doctor by Anne Byrn. You can use box-mixes to get more firm cake recipes.

           Place cake on foil-covered cardboard the size of the cake.

           Because this icing is placed on the cake in one piece, defects on the surface of the cake can show as uneven areas. Careful trimming and leveling will definitely benefit the finished appearance of the cake. You can "putty" holes using buttercream icing.

           Before rolling out the fondant, a thin-sticky coating should be applied to the entire cake. This can be Jelly, Jam, apricot or other glazes, pastry fillings, buttercream icing or marzipan. Since the fondant has a sugar base and taste, the cake coating adds a distinct flavor to your cake. Don't coat with anything of color or it will show through. EX: I coated a cake using coconut filling and also torted using the same filling - it is white.

           You can use any food coloring for a soft tint. Also flavor with Lorann oils if desired.

COVERING THE CAKE

      Bakery Craft has developed a system of weighing, rolling out and applying fondant that is different from the English and Australian methods and better suited for American bakers. A cake board 6-in. larger then the cake diameter should be used. After selecting the proper size cake board and correct scale weight for your cake size.

      1.  Knead the fondant until it is pliable and easy to roll out. The product will soften and warm slightly. If you check the temperature with a dough thermometer it should read about 75 F.

      2. Using powdered sugar lightly dust the entire surface of the cake board. Do not use flour or cornstarch. The rolling pin should be rubbed lightly with powdered sugar, making sure there are no granules.

      3. Roll out the fondant to the edge of the cake board. Move the fondant on the cake board frequently and make sure there is enough sugar underneath to prevent sticking. DO NOT FLIP THE FONDANT OVER*. The proper weight fondant and proper size board will yield approximately 1/4 thickness when rolled out to the edge of the board.

      4. After rolling out, the fondant can be polished on this flat surface before applying to the cake. Using the palm of your hand or a smoother-polisher use a circular motion to shine the surface. The fondant will be applied to the cake from the cake board.

      5. Make sure fondant is not sticking to the cake board, it should move freely on the board. Hold the cake board with the fondant on it above the prepared cake. Center board above surface and tilt slightly. Gently shake the board to get fondant moving. As the fondant moves off the board, make sure the leading edge is out far enough to cover the cake board that the cake is on. Hold fondant and pull board from under fondant. The fondant will cover the cake and NOT tear or stretch. This method also reduces bubbles under the surface.

      6. With the palm of your hands rub the fondant, gently moving around top and upper edge of cake.

      7. Moving down the side of the cake use one hand to rub and use other to pull pleats from around the cake, being careful not to stretch or tear the fondant.

      Use a sharp knife or pizza cutter to remove excess at the bottom of the cake.

      8. Use your hand or smoother/polisher to smooth out any remaining rough spots. The cake is now ready for embossing and/or crimping and other decorating.