I am trying (for the first time) to make a four-stack cake - each cake with three layers. I want a fresh cake, but know I can't do it all in one day - especially the day of the wedding. What is the best way to keep cake and filling fresh tasting. Do cakes have to be refrigerated before filling? Can cakes be filled and frozen for a day or two before icing with fondant? If so, what does this do to the taste? After fondant is applied to each cake do they have to be refrigerated to keep filling from spoiling - and is it ok to refrigerate after fondant is applied? Is there a filling recipe that you can leave out of refrigeration in the cake once it is covered with fondant icing?

What are you filling your cake with?

Your cake does not have to be refrigerated before you fill it. However, depending on what your filling is, it may or may not have to be refrigerated afterward. I don't know what freezing it after it's filled will do to it. Maybe someone else has done that before. Good luck!

Slather those cakes in buttercream and they'll be just fine! I know there are some ardent "crumb-coat only under fondant" advocates here but I am all about the buttercream. Then the cakes just need to put in the freezer for 15 mins or so before covering with fondant so the icing will harden and not squish around. Works beautifully!

Unless your filling is perishable, don't refrigerate the cake at all.

I am new to fondant cakes, but I have learned that any fillings that have to be refrigerated should not be used. Even the frosting underneath the fondant can not contain milk or cream. It should be replaced with water. Since fondant cakes are normally completed the day before the event, they are left out. I have read that if fondant cakes are refrigerated, they tend to sweat when brought to room temperature. Also, if there are any decorations such as flowers, they will droop or flatten. Also, remember a cake that contains perishable fillings can only be unfrigerated 2-3 hours depending upon the room or outside temperature.
If anyone has any suggestions on what fillings to use besides buttercream or preserves for fondant covered cakes, please let me know.
(Sorry for the stupid login name.
I messed up when I registered.)

i fill my cakes, crumb them with a good layer of buttercream and freeze them... the night before the event or the day of i take them out and throw the fondant over... i've used a dreamwhip filling and it was fine. Your cake can be cold when applying the fondant.. if you do put the fondant cake in the frig, just be sure not to touch it with your fingers ...it will sweat out but evaporate eventually.. if you touch it then it gets sticky and shinny and that wont go away.

What type of buttercream do you use? Is it one made with powdered sugar or a Swiss merguine type. Can you use gelatin to stablize the Dream Whip and can you add flavorings?

the dreamwhip i've used was just the packets that you add cold milk to... i havent tried adding flavors or colors to them but i'm sure it possible.

In my cake class we use a Sealer icing to keep it fresh! its 2 cups confectionars sugar, 1/2 tsp of flavoring, dash of salt, and water

Add water so that it is the consistency of syrup. then drizzle on the top and paint the entire cake with a pastry brush. let it dry for 1-2 hrs before covering with anything else

Thank you. I sent an e-mail to a cake designer and she came back with the water substution. From reading this website and e-mailing natis' cakes I am happy to hear that other designers do not agree with her no dairy in the buttercream solution.