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Can you refrigerate fondant covered cakes? - Page 2

post #16 of 98
I refrigerate my fondant covered cakes all the time without any problems or condensation EXCEPT IN THE WARMER MONTHS. Then it's a definite no-no.
post #17 of 98
I always do. I use Rhonda's ultimate MMF. I have *never* had an issue. But I also live in a very dry climate (Colorado.) Perhaps that's why??
post #18 of 98
I would suggested trying it with a small cake , before you put the whole cake in the fridge.

I live in Indiana and have had nightmare issues, with MMF, and Wilton in the fridge.

The fondant is fine until you bring it out, then it began to drip into puddles on the counter. It was terrible to watch my hard work just slide of the cake.

I thought it was common knowledge NOT to refrigerate fondant covered cakes.

But after reading the responses, I guess its just like anything else that has to do with cake decorating. Everyone has their own way, so you have to find what works for you.
post #19 of 98
I always refrigerate all of my cakes, too, and all of them are fondant. They have to be because all of my fillings and icings are perishable. I use Satin Ice or MFF and they both work just fine. If fondants could never be refrigerated, no one would be offering fondant covered perishable cakes.
post #20 of 98
[quote="Larkin121"]I always refrigerate all of my cakes, too, and all of them are fondant. They have to be because all of my fillings and icings are perishable. I use or MFF and they both work just fine. If fondants could never be refrigerated, no one would be offering fondant covered perishable cakes.[/quote

You're absolutely right. It's not that you can't it's that it's best if ya don't have to. I'm certainly not an expert but I do pay attention TO the experts and when people like Leah_S and Indydebi say that they DO NOT refrigerate any of their cakes I tend to do things as they suggest because I value thier opinions. I'm sure they know more than I ever will. I remember a post by Leah_s once where she said that there are too many options out there for non-perishable fillings to use those that are. It's just personal preference when you get down to it icon_biggrin.gif
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post #21 of 98
[quote="mamawrobin"]
Quote:
Originally Posted by Larkin121

I always refrigerate all of my cakes, too, and all of them are fondant. They have to be because all of my fillings and icings are perishable. I use or MFF and they both work just fine. If fondants could never be refrigerated, no one would be offering fondant covered perishable cakes.[/quote

You're absolutely right. It's not that you can't it's that it's best if ya don't have to. I'm certainly not an expert but I do pay attention TO the experts and when people like Leah_S and Indydebi say that they DO NOT refrigerate any of their cakes I tend to do things as they suggest because I value thier opinions. I'm sure they know more than I ever will. I remember a post by Leah_s once where she said that there are too many options out there for non-perishable fillings to use those that are. It's just personal preference when you get down to it icon_biggrin.gif



Really?! There are almost no scratch fillings you can make that don't need refrigeration. Mousses, SMBC/IMBC variations, curds, fruit fillings, pastry creams.... Only thing I can think of to use that doesn't require refrigeration would be sleeved fillings, pre-made cartons of pudding that don't come refrigerated, and an american buttercream.

I'm positive that many experienced business owners and pastry chefs use many perishable fillings and fondant on top of them.
post #22 of 98
It definitely seems to depend on the climate. I did a cake this week and put it in the fridge overnight, then my friends came and picked it up and it was just perfect.

I know it would severely limit me if I wasnt able to use delicious fresh fillings like strawberries and cream but I guess there is room for all of us!! The 'planet cake' method uses ganache fillings and coverings and it seems like they dont ever refridgerate the cakes.

When I did my work experience in a large bakery, every cake was stored in the cooler, they wouldnt have lasted 5 minutes in the 95f heat of the bakery!! I'm under the impression most bakeries work like that with a walk in cooler or at least deli fridges.

I dont know if its the MMF. I tried making my own fondant and it never seemed to firm up, it was always a little sticky. Its been fine ever since I've been using the commercial ones, satinice and fondx.
post #23 of 98
I always refrigerate all of my cakes regardless of whether they have fondant or not, the health department likes it that way. I also find that they're easier to transport if they're cold. And as far as non-perishable fillings go, no, you wouldn't HAVE to refrigerate something that was a non-perishable filling, but the fillings that are perishable tend to taste better to me, so I use those the most. And I kind of consider myself an expert, if I do say so myself. icon_biggrin.gif
post #24 of 98
I agree with Costumeczar and Larkin, cakes with scratch fillings and real buttercream do need to be refrigerated, fondant or not, simply to reduce the chance of spoilage.

However, if you always use jams, sleeve fillings and crisco-cream, then no, you can keep it out. icon_biggrin.gif
"Qu'ils mangent de la brioche." -- Marie Antoinette
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post #25 of 98
Quote:
Originally Posted by Eisskween

I agree with Costumeczar and Larkin, cakes with scratch fillings and real buttercream do need to be refrigerated, fondant or not, simply to reduce the chance of spoilage.

However, if you always use jams, sleeve fillings and crisco-cream, then no, you can keep it out. icon_biggrin.gif



Crisco-cream...huh huh huh...Shouldn't it be crisco-creme, though? Is there any real cream in it? Gross! icon_razz.gif
post #26 of 98
Chilling in the fridge is cool for a fondant covered cake.
Just because one person says don't do it does not mean that you can not and should not do it, it means they don't feel the need to do it icon_cool.gif
post #27 of 98
Quote:
Originally Posted by costumeczar

Quote:
Originally Posted by Eisskween

I agree with Costumeczar and Larkin, cakes with scratch fillings and real buttercream do need to be refrigerated, fondant or not, simply to reduce the chance of spoilage.

However, if you always use jams, sleeve fillings and crisco-cream, then no, you can keep it out. icon_biggrin.gif



Crisco-cream...huh huh huh...Shouldn't it be crisco-creme, though? Is there any real cream in it? Gross! icon_razz.gif



My apologies Costumeczar, my mistake, Crisco-based-spackling compound.
"Qu'ils mangent de la brioche." -- Marie Antoinette
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post #28 of 98
Have you ever noticed that even Walmart cakes, which don't have ANYTHING EVEN CLOSE to a natural ingredient in them are displayed in a refridgerated case ? Did you ever wonder why ? Could it be that from a food safety standard, the BEST practice is to refrigerate cakes with any type of frosting ?

Are you really going to use well IndyDebbie said it was okay as a defense in court when somebody gets food poisoning ?

Do what you want, but you're asking for trouble.
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Scratch bakers of the world UNITE !!
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post #29 of 98
Even the little pre-made cartons of pudding need refrigeration, once they're opened.

I refrigerate my fondant-covered cakes and have no problems. I use MMF and live in a very humid climate, but as long as you run your air conditioner, the inside humidity and the outside humidity don't have much to do with each other.

For the OP, because this thread has gotten way off of the original question, you can refrigerate your cakes, or if they don't have any fillings that will spoil, you can leave them out on the counter. The fondant helps to seal in the moisture, so a fondant-covered cake that hasn't been cut into will be much moister at 3 days on the counter than a cake frosted in just buttercream (or crisco-creme for you picky word people icon_razz.gif).
post #30 of 98
I've refrigerated fondant cakes in the past with NO side effects to the fondant itself, BUT I've gotten huge air bubbles under the fondant that almost ruin the cake. The fondant didn;t sweat or anything, is just those huge air bubbles!
So, a week ago I decided not to refrigerate once they are covered with fondant (and also switched cornstarch for powdered sugar) and now I don;t get the air bubbles anymore.

I do not use perishable fillings or frostings, in fact, my health department only lets me bake stuff that "doesn't require refrigeration- low risk goods". So it is ok not to refrigerate a cake that doesn;t have cream cheeses or other perishable items.
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