Hello - I am an occational cake baker, making party cakes and abouth 2 -3 wedding cakes a year. I LOVE this sight. I have learned more from all of you than I did at Le Cordon Bleu.

Anyway - I currently working on a cake for Saturday night. It is a 3 tier fondant covered cake, that will also be frosted and filled with mousseline buttercream. This buttercream can be left at room temperature for a few days, but it gets very soft (not sagging, but soft). Usually I refrigerate all my buttercream cakes.

After searching this sight I noticed alot of you say to refrigerate, but then alot of say it is NO NO. So, I am filling and crumb coating on Thurs (today) and storing in the frige until Friday. Friday I will cover with fondant. At this point, should I box and put each layer inthe frige unitl I decorate on Saturday? My concern is that if the buttercream might "eat' away at the fondant from the inside.

I put so much time and effort into my cakes that I want it to be right. I worry about every little thing. What ius your advice?

Fridge or no fridge?

Thank you,

Lee

Sorry about spelling - my mind goes faster than my fingers can type - Lee

When you chill fondant, it becomes sticky and almost liquid. It will not run down the cake or anything like that. However, once it is chilled, you can not touch it or it will stick to your fingers and some of it will come out on your hand. Usually, I will refrigerate as needed, but only once the cake is completely assembled. If you plan on stacking later, you will not be able to touch the cake to put it together. Also, remember that once the cake sits out, it will dry back out and usually by the time it is to be cut, it will hold up like normal fondant.

Hope this help! I can explain it better if need be...

Marci

Well I am stacking on site (tom. night). I filling and frostng with mousseline buttercream and covering with fondant today. I will add ribbon and royla icing scrolls tomorrow.

Sooo..... I guess I will just box it up and leave sit out overnight. Unless you think this is wrong.

Thanks so much - Lee

How about mmf? Can that be put in the fridge or should it stay out???

Thanks
Shelleylynn

Im confussed, im doing a pillow cake and im filling it with mousse and covering it with fondant, and ive been told to keep it in the fridge until serving it, but does this mean that if I keep it in there overnight until I need it, will it stay soft like you have surgested. because I need the fondant hard but the mousse not to melt because soggy sponge isnt nice What do I do our wise one

Me too, I'm confused!

Thanks.

i refriderate all of my fondant (mmf & from scratch) cakes. if its really humid out, the fondant will be a bit tacky to the touch after you remove it but it will dry in about an hour. however, being in indiana i don't really have to worry about that too much.

It really depends on where you live....I refrigerate my fondant cakes and they dont sweat...they dont get sticky or liquidy....nothing happens to the fondant.
MMF does not need to be refrigerated. It stores in an airtight container up to 6 months.

EthanAndrew - I only use IMBC for all of my cakes - including those covered with fondant. I've never used MMF before, I only use Satin Ice. IMBC does need to be refrigerated. I put all of my cakes - even those with a fondant overlay in the fridge. I've never had a problem when they come out. It's actually much easier for me to stack my wedding cakes straight from the fridge. I pick the top tiers right up with my hands and stick them on. I have never had an issue with fondant becoming sticky right out of the fridge. I hope this helps you.