I'm making a cake for my husband for Father's Day; I'd like to use a chocolate mousse filling. Due to the filling, the cake will need to be refrigerated.

I plan on covering the cake with fondant. My Wilton instructor said cakes with fondant can be refrigerated, but need to sit out for a few hours to reabsorb the condensation from the fridge. Would it be better to use buttercream icing as a filling since it needs no refrigeration?

Thanks in advance for any advice or experiences you have had with this ; sorry if this topic has already come up.

I have always refrigerated my fondant covered cakes with filling inside of it with no problems at all. You can't freeze it, but refrigeration should be fine.

If you're worried about refrigeration, you can use the fillings that come in a plastic sleeve from cake decorating stores. They do not need to be refrigerated.

Should a fondant covered cake be refrigerated in some form of box or covered with cling wrap? I've always heard you can't refrigerate fondant cakes.

Or make the filling with Pastry Pride rather then cream.

I had a cake a few weeks ago, that we kept taking in and out of the fridge when we wanted to eat it. The fondant was always shiney, but returned to it's normal state after about 20 minutes. I think you would be okay with refridgerating it.

Duplicate request, please see also:

http://forum.cakecentral.com/cake-decorating-ftopict-345673-.html

HTH

I agree... I would use pastry pride. If I leave mousse made with whipping cream out too long it tends to separate a little.

What is pastry pride and where can I get it?

Pastry pride is a non dairy whipping cream substitute. I get it from my cake supply store in the area. Hopefully you have one nearby and you can call them and ask them if they carry it or know who does or if they can order it.

Its nice because it has the feel of whipping cream- but you can leave it out for hours and not have to worry- no dairy!!