Hi All!

I have read countless post's that a cake should not be refrigerated because it can dry out your cake. But, when a cake has a filling other than buttercream (Fruit, Chocalate etc.) the cake needs to be in the fridge??????? So does this mean I am going to have a dry cake with a delious moist filling?? What about the cakes that have fondant accents or convered in fondant?? Fridge and fondant does not mix well. What about condensation on your cake from the fridge?? I am confused, please help......

I am also curious about this so here is a bump....

I refrigerate my cakes all the time, never have a problem with drying out. If you ice them before fondant, that will only help hold the moisture in. I cover mine really well with Saran Wrap and the day I am doing fondant, I pull them out and let them come to room temp. and then I flash freeze before putting on fondant. HTH!

Im not an expert by any means - but my expierence is the cakes do NOT dry out after being refridgerated - they do firm up - but return to your original moistness when returned to room temp!
As far as fondant and the fridge go - you can refrid. your fondant covered cake just fine - but do NOT touch it when you pull it out - condensation will start forming on the cake - making it tacky - but will return to normal once its back to room temp -

Hope some of this helps!!!

I'm 50 years old. I mention that because I'm about to use the "In MY day.....!" phrase!

As a little kid, my favorite aunt always had a cake on her counter, under one of those glass domes. My gramma usually had some cake on her counter, loosely covered in foil. In my house, we rarely had cake leftovers, but on the rare occassion that we did, it was covered with foil and left on the table.

It's never occured to me that a cake "needed" to be refrigerated. I grew up with cakes on the counter, not in the refrigerator. We usually made fun of people who put cakes, bread and peanut butter (what's up with THAT?) in the 'frig.

Just an observation from 5 decades of lookin' around.......

I refrigerate all my cakes for ease of travel.

Then I recommend they be eaten at room temp for best flavor.

I will say one time EARLY in my cake career I made a preserves filled cake and covered it with fondant (my first time! and before CC came along) and I happened to be flying to see my sister the next day. But three days later, we found out that you really need to refrigerate a preserves filled cake. haha Nobody got sick, but it certainly didn't taste that good.

Same here Indydeb!!
Didnt matter WHAT kinda filling was in it ... my fav was my Mamaw's coconut filling! Nope - never was put in the fridge ... and what the heck was central air back then???? So believe me, in the South - it WAS hot! Still no fridge!!
Hey - and I'm still alive!

I agree with Indydebi, I am not as old as she is, but we never put cakes in the fridge, when I was a kid either, it was always left out, and I made a cake with moose, and cream cheese fillings and after the party my kids brought home the left overs and did not put in fridge and we did not get sick it was out for a couple of days until it was gone JMHO.

And when I was a kid we didn't wear seatbelts or keep kids in car seats past infancy (and even THAT was new for some parents)... Just because I didn't die in a fiery car wreck back then doesn't mean I should ignore those safety regulations now.

Even if no one ever really got seriously ill from a cake left out, if it's a violation of health code violations where you are if perishable-filled cakes are left out, then is it worth the risk of your business (surprise health inspections, anyone?) to NOT refrigerate it? Of course some states don't have the same requirements... but here in NJ, you bet if my cake is filled with custard or mousse it needs to be refrigerated.

99% of my fillings are required to be refrigerated, and I almost always work in fondant (satin ice). I refrigerate my cakes without issue (I use simple syrup to help retain the moisture--my cakes are already moist and I don't use the syrup to "wet" or "soak" the cake... just a bit to help keep it moist over the course of the days it's being decorated). If you use a mix then it's not really necessary, since mixes generally contain agents (usually corn syrup, an invert sugar) to help keep cakes soft and moist. Scratch cakes without preservatives will dry out faster, and the simple syrup prevents this.

A uncovered and un-iced cake will dry out in the fridge but so will just about everything else. I refrigerate all my cakes, makes them easy to work with and transport, never had a problem with dryness. Fondant can be refrigerated just don't touch it when it comes out of the fridge until the moisture has evaporated. If you need to store a cake in the fridge just make sure it is wrapped in plastic wrap or iced to prevent drying out. Good Luck.

it's funny to see how things change. I remember the WORK involved when my mom had to sterilze baby bottles (remember the big special bottle sterilizing pan?). HAD to keep it in the 'frig.....HAD to boil water on the stove to warm the milk. Whatta lot of work!

When my first kid was born, doctors were telling us to just set the bottle out on the counter and let it come to room temp. By the time my 3rd kid was born, it was water straight out of the tap, mixed with powdered formula.

Geesh, I'm getting old! I find myself doing a LOT more "remember when......?" conversations!

I never refrigerate cakes......with the exception of cheese cake!

My mom was just telling me the other day that when she brought my sister home from the hospital she just held her in her arms, no car seat or 200 point harness just mommies arms. My grandmother told me once that when she custom ordered her 72' Cougar she requested there not be seatbelts, she did'nt like seatbelts and she did'nt want them in her car! It's amazing how things have changed, they have even changed in the short time I've been around, when I was in Highschool only the parents had cell phones and they where huge and cost 3$ per minute to use, now my 6 year old is begging for a cell phone because his class mates have one!

i always refrigerate. even my fondant cakes. Now I will say that there is a mild amount of sweating of the fondant cakes as they come to room temp but even on the most humid days it drys nicely before delivery (sometimes not before I take a pic though lol)

My frostings and fillings being all freshly made for each cake has something to do with this though. If you are using a prepackaged product with preservatives U might be ok. I would check with the manufacturer of those products.

Ok - just for the record PinkZiab ~ I certainly didnt mean for her to NOT put her perishables in the fridge - I refridgerate mine when it calls for it also ..... I would NEVER put a client at risk of ANY kind!
I really was just "remembering" the good old days w/Indydebi and reflecting how things have so changed since mine and my parents/grandparents days!

Just wanted to set my record right =}

yourstruly - I carried BOTH my babies home from the hospital in my arms ... and I didnt own a car with a seatbealt until I was in my 20's - and believe me, it wasnt THAT long ago!! Things sure have come a long way fast!

I carried my baby home in my arms 36 years ago.......I wonder if thats why he rides a Harley without a helmet now? Food for thought.

I lean towards the room temp, exceptions for the perishable filled cakes of course. One of my most popular fillings is cannolli cream (definitely dairy-based!) so that always keeps in the fridge.

indydeb, I laughed when I saw your mention of peanut butter in the fridge - I have battled that issue with every family member, roommate, and co-habitator I have ever had - PB does not need to be refrigerated!
PS. I am making your BC for this first time this week after reading about it for ages, so thanking you in advance!

GayeG - knew you had to be from the south when I saw you mention your Mamaw. I'm in the north, but my family is from the south - I had a Memaw

I lean towards the room temp, exceptions for the perishable filled cakes of course. One of my most popular fillings is cannolli cream (definitely dairy-based!) so that always keeps in the fridge.

indydeb, I laughed when I saw your mention of peanut butter in the fridge - I have battled that issue with every family member, roommate, and co-habitator I have ever had - PB does not need to be refrigerated!
PS. I am making your BC for this first time this week after reading about it for ages, so thanking you in advance!

GayeG - knew you had to be from the south when I saw you mention your Mamaw. I'm in the north, but my family is from the south - I had a Memaw

I lean towards the room temp, exceptions for the perishable filled cakes of course. One of my most popular fillings is cannolli cream (definitely dairy-based!) so that always keeps in the fridge.

indydeb, I laughed when I saw your mention of peanut butter in the fridge - I have battled that issue with every family member, roommate, and co-habitator I have ever had - PB does not need to be refrigerated!
PS. I am making your BC for this first time this week after reading about it for ages, so thanking you in advance!

GayeG - knew you had to be from the south when I saw you mention your Mamaw. I'm in the north, but my family is from the south - I had a Memaw

I lean towards the room temp, exceptions for the perishable filled cakes of course. One of my most popular fillings is cannolli cream (definitely dairy-based!) so that always keeps in the fridge.

indydeb, I laughed when I saw your mention of peanut butter in the fridge - I have battled that issue with every family member, roommate, and co-habitator I have ever had - PB does not need to be refrigerated!
PS. I am making your BC for this first time this week after reading about it for ages, so thanking you in advance!

GayeG - knew you had to be from the south when I saw you mention your Mamaw. I'm in the north, but my family is from the south - I had a Memaw

I lean towards the room temp, exceptions for the perishable filled cakes of course. One of my most popular fillings is cannolli cream (definitely dairy-based!) so that always keeps in the fridge.

indydeb, I laughed when I saw your mention of peanut butter in the fridge - I have battled that issue with every family member, roommate, and co-habitator I have ever had - PB does not need to be refrigerated!
PS. I am making your BC for this first time this week after reading about it for ages, so thanking you in advance!

GayeG - knew you had to be from the south when I saw you mention your Mamaw. I'm in the north, but my family is from the south - I had a Memaw

I lean towards the room temp, exceptions for the perishable filled cakes of course. One of my most popular fillings is cannolli cream (definitely dairy-based!) so that always keeps in the fridge.

indydeb, I laughed when I saw your mention of peanut butter in the fridge - I have battled that issue with every family member, roommate, and co-habitator I have ever had - PB does not need to be refrigerated!
PS. I am making your BC for this first time this week after reading about it for ages, so thanking you in advance!

GayeG - knew you had to be from the south when I saw you mention your Mamaw. I'm in the north, but my family is from the south - I had a Memaw

did you get the starter stuck lol

Sorry for multiple posts. Either the CC site or my internet just had a giant hiccup and my page just kept refreshing and refreshing on its own, hence the multiple posts. And for some reason the little "X" in the corner for delete is not showing. I'll keep trying, but apologies all around.

(and of course I have the "x" option to delete this apology, but not the others)

computers can be possessed lol

I always refrigerate my cake without any problems.

My Wilton instructor explained to me that it makes a difference in what kind of refrigerators are being used. If you are using a home refrigerator, it is not climate controlled and is humid, so it affects the fondant-covered cakes more than a commercial grade fridge where the humidity is controlled.

My Wilton instructor explained to me that it makes a difference in what kind of refrigerators are being used. If you are using a home refrigerator, it is not climate controlled and is humid, so it affects the fondant-covered cakes more than a commercial grade fridge where the humidity is controlled.

My Wilton instructor explained to me that it makes a difference in what kind of refrigerators are being used. If you are using a home refrigerator, it is not climate controlled and is humid, so it affects the fondant-covered cakes more than a commercial grade fridge where the humidity is controlled.

I've found once I make a cake I have to fight to keep hands off. I put them in the fridge in the basement to hide them from the teens in my house. LOL. No one ever complains about dryness, then again did I mention teens??