My last wedding cake I made I put in the fridge and took out to do the fondant work, the fondant turned glossy and I had to take it off, I do not know why this happened. Any ideas?????

maybe it was the condensation from the fridge. I hadnt heard (or at least I dont think so) of putting a fondant cake in the fridge... maybe thats why...I am sure others will have an answer for you!

Yep, that would be my guess, too. Sorry that happened to you!

Hey there!

I think I can answer your question. As you probably already know, fondant maily cosists of sugar. Since sugar is hygroscopic, which means it "attracts" and absorbs the moisture in the air. My guess is that the layer of buttercream coating the cake more than likely had some form of condensation on it due to the moisture in the fridge (remember buttercream is also LOADED with sugar). When that condensation came in contact with the sugar dough, it couldnt help but be absorbed into the fondant itself. I have found in the past that lightly dusting with cornstarch and a very soft brush helps to absorb most of this "wetness". What you could also try is waiting a couple of minutes after pulling your cakes out of the fridge, wiping up excess condensation with a paper towel, THEN applying the fondant. Be sure to leave it moist enough for it to stick though!

Hope this shines some light on this issue

Yes! Humidity is the problem! I actually have refrigerated fondant cakes on purpose to get that gloss (after I accidentally discovered it with another cake) BTW... I have found that dusting anything or fooling around with the surface just makes a mess.

Also, if you have any decorations on the cake, they will get soft and sag so you have to be careful.

You can put a fondant-covered cake in the fridge for 10-15 minutes without any problem if you need to firm it up a bit, but otherwise it's not a good plan. The fondant (if it covers your cake completely) will help preserve whatever's inside.

I always refrigerate my crumb-coated cakes until quite firm (overnight if possible) before I start with the fondant. That keeps them firm while I'm working. (I also always advise my clients NOT to refrigerate fondant cakes, just cool room temp, and they should be served at room temp.)


Mel