Hi all. This was mentioned in another thread that chilling a tiered cake before transport would be better. But what if the cake is a covered with fondant (especially colored fondant)? A poster did said that she saw in Cake Boss fondant cakes being refrigerated before being transported. Your thoughts would be appreciated. Thanks.

yes it can be chilled

You'll get a lot of different answers. basically, the problem is that fondant *may* get condensation on it from the fridge, causing your fondant color to bleed.

I think it depends on your fridge temp, humidity, etc. My cakes have always been fine, but I've heard horror stories.

You should take a ball of fondant and put it in the fridge to see what happens. An even better experiment would be to cover some cake or buttercream with fondant and see if it gets condensation. Then you'll know for sure.

Yep...fans and air conditioning. The worst thing in the world is to panic, try to wipe it away, or blot the moisture up. It goes away, just need to be patient.

Put your cake in a box then place it in a heavy bag - moving bags from the moving companies work great. Then put it in the refrigerator - no condensation. Condensation builds from the amount of moisture in your refrigerator. Thus, if you have foods in your refrigerator that attracts moisture (such as lettuce, breads, etc), you will have more condensation in your refrigerator.

I chill all my cakes for transport and never a problem.
We do have some serious humidity here so they get condensation but it goes away and does'nt leave a mark as long as the cake is'nt touched while it's wet.
Also I think it is safer to transport a chilled cake, all the icing and what not is hard and more stable, not warm a squishy.

Hi I would love to know if I have a fresh filled cake (eg; strawberrys and cream) covered and decorated in fondant, it will need to be refridgerated....But fondant shouldn't be refridgerated, especially a 3D cake......Any ideas on what I should do.......