kay, so when I chill my cakes my fondant and gum paste go all wet and slimey. What the heck? I understand the concept of condensation, and I realize why its happening, but it never happens in those cake shows and i need to know how to stop it because it looks awful when a customer comes to pick it up.
this is why i always say . NEVER PUT FONDANT COVERED CAKES IN THE FRIDGE!!!! its a waste of time and can ruin your cake, all that hard work down the pan!
I believe that the cake shows often have refrigeration that has the ability to keep a low humidity. I must agree though, I do not refrigerate my fondant cakes.
box the cake before putting in the fridge.
seal the box well.
leave in box when removed until a room temp.
Is that so you can't SEE the sweating and condensation ?
no...it's so it condenses on the box and not on the cake. the equivalent of how your house keeps the rain off you (unless you have a leaky roof and then that gets back to sealing the box well)
box the cake before putting in the fridge.
seal the box well.
leave in box when removed until a room temp.
Is that so you can't SEE the sweating and condensation ?
no...it's so it condenses on the box and not on the cake. the equivalent of how your house keeps the rain off you (unless you have a leaky roof and then that gets back to sealing the box well)
Doug's right! And box method works too if you already have the cake in the fridge, or don't have room for both cake+box. Pull the cake from the fridge, put in a corrugated cardboard box, close it up and wait. The box seems to absorb the condensation. Keep it in the box as long as you can untill the cake comes to room temp this could take a couple of hours or more. Got this from Peggy Weaver, Peggys Baking Corner.
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