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Can you refrigerate fondant covered cakes? - Page 6

post #76 of 96
5/4/10 at 9:42am
kandyc10--Oh, okay, it just seemed like you were baking the day of because that's what you usually did, not because it was an emergency! Sorry that happened.
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post #77 of 96
5/4/10 at 9:52am
Now there's a case for refrigeration right there. When I need to move my cakes to the fondant covered board I pop them in the freezer for a few minutes to firm them up. That way I can easily lift them with my hands and not worry about denting the fondant.

I don't know how others do it but this works for me.

I've never heard of SI crumbling like that tho. That's odd.
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post #78 of 96
5/14/10 at 2:24am
Quote:
Originally Posted by ladyonzlake

Dont' be surprised in warmer months when you remove your fondant cake from the refrigerator that it will "sweat" a bit. Just leave it though and it will evaporate and be perfect.



I agree. I placed a fondant covered cake in the fridge once and it worked out fine. I found that I couldn't work with it straight out of the fridge because of slight condesation but after a while it dried up and it was good to go. So if still need to decorate your cake you might want to allocate some extra time to allow for the cake to dry before decorating otherwise it will be a total mess.
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post #79 of 96
5/14/10 at 2:28am
I refrigerate my fondant cakes all the time. I have never had any problems with the fondant or condensation. I actually like to chill my cakes because it makes it firm up a little and helps with transporting them to their destinations. I don't cover my cakes with plastic wrap or anything else once they are decorated. I just place them in the fridge until delivery. Maybe that is why I have never had any problems.
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post #80 of 96
5/16/10 at 6:52am
so not to start any more arguments on this thread icon_rolleyes.gif but i have been thinking about this question a lot lately. I havent yet experimented with refrigerating any of my fondant cakes because i have been scared. I need to bake a small cake and just try it out though ( i live in fl and its humid and thats what also scares me). But i feel that using nonperishable fillings only is very limiting. But for those of you that do refigerate, do you give your customers and any special instructions for taking the cake out of the fridge. I always hear dont touch it etc from all the boards, but do you give your customers a guideline like take cake out 20 mins before cutting etc? also, how about a wedding cake, those tend to sit out for 4 hours or so (the duration of the wedding). what do you do if it has a perishable filling? Just some questions i have been thinking about lately before i start experimenting! thanks!!
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post #81 of 96
5/16/10 at 7:30am
I usually deliver the wedding cakes. They are ok to sit out for several hours during a reception and should always be served room temp if at all possible. The cake will stay quite cold for a good long time. Even smbc can be at room temp for 8 hours (some feel even longer). The fondant also protects the fillings and holds the cool in a bit.

At weddings I have made the cake AND attended the custards and such were still chilled even after hours of display time but the cake was nice texture because it had thawed.

Long story short (I know its a little late for that LOL) I have not had any issue refrigerating (of course I am not in florida) or using perishable fillings.
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post #82 of 96
5/16/10 at 7:43am
Quote:
Originally Posted by momma28

I usually deliver the wedding cakes. They are ok to sit out for several hours during a reception and should always be served room temp if at all possible. The cake will stay quite cold for a good long time. Even smbc can be at room temp for 8 hours (some feel even longer). The fondant also protects the fillings and holds the cool in a bit.

At weddings I have made the cake AND attended the custards and such were still chilled even after hours of display time but the cake was nice texture because it had thawed.

Long story short (I know its a little late for that LOL) I have not had any issue refrigerating (of course I am not in florida) or using perishable fillings.



I am in Florida, and although I never refrigerate my cakes after they are filled, I have students that have done this and their fondant sweats and melts. I think that has to do too with how cold your fridge is. The colder it is the more your cake will sweat.

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Thanks Edna
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Thanks Edna
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post #83 of 96
5/16/10 at 7:44am
Quote:
Originally Posted by mamawrobin

Quote:
Originally Posted by ladyonzlake

Watch closely...the decorators on TV do refrigerate their fondant cakes.



Yep. But they have humidity controlled refrigerators.



yes they do! But the difference in humidity from State to state is what makes a difference outcome on how the cake will react to the temperature outside the fridge. I would say test it, bit be careful in warmer months.

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Thanks Edna
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Thanks Edna
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post #84 of 96
5/16/10 at 8:03am
Thank you Edna. icon_lol.gif I also don't refrigerate my cakes.
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post #85 of 96
5/16/10 at 8:17am
Quote:
Originally Posted by mamawrobin

Thank you Edna. icon_lol.gif I also don't refrigerate my cakes.



And I never will either, I have seen so many cakes ruined by the fridge!
I use fillings that need no refirgeration and I dont like a cold cake. I think cold cake looses flavor. And that's my personal opinion. I know some friends of mine that like cold cake. I could never eat it cold
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Thanks Edna
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Thanks Edna
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post #86 of 96
5/16/10 at 8:25am
I agree with you on the cold cake. thumbs_up.gif I don't like them cold either. A cold cake taste stale to me. I refrigerated a cake once and you won't catch me making that mistake again. I don't use perishable fillings so there's never a need to.
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post #87 of 96
5/16/10 at 8:26am
I actually refridgerate my MFF covered cakes in my home fridge all the time (set to 37F). I had been afraid to, but found out that it was fine after putting leftover cake in the fridge. As long as the cake is in a cardboard box or uncovered. But... I made a 2 tiered fondant cake for my son this weekend and had it in my fridge with no issue (fondant smooth and dry after 18 hrs), then took it to the restaurant and had them store it in their fridge during the party b/c it was 93F out and I was worried about the heat. When it came out of their fridge (in the a/c controlled restaurant) it was a bit sweatyand of course a bit more so once we brought it outside to serve. I had fondant swags on it and it all held up ok, and wasn't so sweaty that it ruined anything, but it definitely reacted differently in the resaurants fridge. So, to me, the best answer is it depends on your fridge. That being said, you really need to test it in your own fridge given everyone's situation is different, and... if your using perishable fillings, you must. Just my 2 cents, HTH.

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post #88 of 96
5/16/10 at 8:26am
i had a cake covered in fondant by wednesday (left to sit on the table, boxed) & delivered by saturday..never had a problem
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post #89 of 96
5/18/10 at 9:03pm
Thread Starter 
Thanks everyone for the helpful comments. If I do refrigerate my MMF fondant cakes, is there a certain temperature a home refrigerator should be at? Should I raise the temp slightly to lessen the chances of the cake sweating?
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post #90 of 96
8/18/10 at 2:12pm
hi all,

just trying to get more input regarding refrigerating cakes. i am making a wedding cake for a friend, and the thing is, we are also a part of the wedding. so i would have to make the delivery early on that day and the venue informed me that they will be putting the cake in their chiller with produce. i am worried about this .....

also, if i fill my cake with swiss buttercream and ganache, how long can these stay at room temp??

thanks everyone .... eagerly anticipating the feedback!! icon_smile.gif
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