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post #16 of 25
very educative,thanks guys
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post #17 of 25
That's good to know, I always use cornstarch. Ok, can you put decoration (flowers, butterflies,faces)around the cake and still put it in the fridge? I am affraid they will fall off.
post #18 of 25
Very interesting .......... icon_rolleyes.gif But I read from another member that you can freeze your fondant cakes icon_confused.gif I always advice my customer to NOT freeze them, how do they hold up, do they taste the same?
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post #19 of 25
Quote:
Originally Posted by CakeswLove

Very interesting .......... icon_rolleyes.gif But I read from another member that you can freeze your fondant cakes icon_confused.gif I always advice my customer to NOT freeze them, how do they hold up, do they taste the same?



If boxed, wrapped, refrigerated, & allowed to come to room temp while still wrapped, any decos should be perfectly fine. If condensation is allowed to form by having the cold cake sit at room temp--unboxed & unwrapped--then you may have problems with wilting, bleeding colors, or items falling off.

I've had cakes frozen, but wrapped the way I described, and they're fine when defrosted, wrapped, in the fridge, & then brought to room temp while still wrapped. They taste fine.

The one distinct change that I find is that the fondant can be a bit gummy on the backside, against the buttercream--not a big issue to me if freezing is a necessity. Never had a complaint about it.

Rae
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #20 of 25

i have problems regarding my fondant sweating...it never used to and now even my 3D models are sweating, not a cake in site or a fridge... i simply dont understand, and help would be great, i ve been using Renshaw icing

post #21 of 25

Sugar is hygroscopic--it attracts water--so I would assume that your things are "sweating" is due to a moist, humidified environment as a result of rain or humid weather.  If your home/kitchen/shop is cold and it's a warm/humid/rainy day, the humidity will condense into droplets and those will sit on the surface of the sugar.

post #22 of 25

Thank you, i guess i need to try a dehumidifier, tho i dont think its that humid and i ve been making cake all through the summer and not had a problem, plus they wont dry out, i ve had it in a dry place over night and still sticky....apart from the white parts that seem fine.

post #23 of 25
Hi. I found your post very helpful. I have this problem a lot and its very stressful trying to fix it. I once had a cake get completely ruined by condensation. My question now is if I don't have a large enough box to put the cakes in, can I cover and seal with parchment paper? Will that work?
post #24 of 25

No, parchment paper won't do the job.  The idea is that the box will absorb the condensation, rather than letting it sit on the cake.  It's also not touching the cake.

post #25 of 25
http://www.amazon.com/gp/aw/d/B0038N30OY?cache=42fac6db7a72a62b54171a97129d8ede&pi=SL500_SY115#ref=pd_aw_sims_6


You could toss a couple of these silica gel packs into the box to wick out any condensation. It's the same ones you find in medicine bottles and beef jerky bags.
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