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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