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People actually put their fondant cakes in the fridge????

post #1 of 14
Thread Starter 

i see that many of you put your cakes in the fridge! I cant beleive it! dont they end up getting super shiny??

post #2 of 14

I put all my cakes in the fridge. Never had a problem. They have never gotten shiny or wet looking at all.

post #3 of 14

Absolutely 100% of the time, no exceptions. If it's a humid day, I aim a fan on it to dry most of the condensation off. No biggie. But I also am a meringue buttercream user and all of my fillings are perishible, hence the need for refrigeration.

post #4 of 14

I put my fondant cakes in the fridge all the time. They do become shiny but once you leave them out for a few minutes they become dry again. :)

SimplyDelicious.

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SimplyDelicious.

Add a little sweet to your day!

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post #5 of 14

I just started playing with fondant a few weeks ago but I just assumed cake should be refrigerated so I have been. 3 cakes so far and no issues. 

“Let's just say you may regret that second piece of cake.'
Oh my God. Regret cake? Whatever was about to happen must be truly evil.” 
― Rachel HawkinsHex Hall

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“Let's just say you may regret that second piece of cake.'
Oh my God. Regret cake? Whatever was about to happen must be truly evil.” 
― Rachel HawkinsHex Hall

Reply
post #6 of 14

I always put my cakes in the fridge, I use MMF though and have never used anything else so Im not sure if that makes a difference or not :). Ive never had an issue with them being shiny.

post #7 of 14

That was one of the things I was doing without realising that I was actually doing a good thing.

 

The first time I decided to mix my BC and use it straight away without refrigerating and also leaving the Fondant covered cake out in room temperature, things did not go so well . I got more air bubbles than I’ve EVER had before. I had to take off the Fondant and start again 2 times. I learnt my lesson the hard way.

post #8 of 14

This is one of those, "Actual results may vary." instances.

 

If it's very warm and humid when the cake is removed from the fridge, the condensation may be heavy and do damage to certain decoration.  If it's not very humid, condensation will be minimal, problems should be minimal.

 

While in the fridge--a regular home fridge--there shouldn't be any significant condensation on the cake.  If there is, there's likely a problem with the fridge (or there's something else very warm in the fridge at the same time).  Many commercial fridges are designed to be humid, so the results would be different.

 

You can minimize the condensation on the surface of the cake by boxing it before putting it in the fridge and leaving it boxed until it comes to room temp (the box will basically absorb the moisture rather than having it condense on the surface of the cake).  You can also box it right after removing the cake from the fridge and leaving it boxed until it's at room temp.

 

HTH

Rae

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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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 #9 of 14

I have also a question for those of you who do refridgerate a fondant covered cake : what brand fondant do you use?

I ask this because I was told it made a difference which brand you use and that were I live I only find brand that don't go in the refridgerator.  ( for info I find here Regalice ) 

Thanks

post #10 of 14

ive put one cake in the fridge before and it ruined the cake

post #11 of 14

I always refrigerate my cakes. Start to finish. Buttercream or fondant.  Fondant may get a little moist when it comes out, but dries quickly.  I use homemade MMF, Satin Ice, and FondX.  All three refrigerate beautifully. 

post #12 of 14

I've read, too, that some believe that the brand of fondant matters, and to be honest, that makes absolutely no sense to me at all. 

 

Condensation is the result of a very cold object coming into contact with warm, humid air (you get it the other way around, too, when you put a warm item into a cold fridge, but the condensation forms on the cold things [fridge walls, jam jars, etc.], not the warmer thing). 

It cannot distinguish what brand of fondant is on a cake.......

 

To me, when people say that they don't get condensation on a cake after they take it out of the fridge, it simply means that they're in a low humidity area, nothing more.

 

Rae

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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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 #13 of 14

I put all my cakes in the fridge (as long as they fit)   I cover them when cold, decorate and put back in fridge.    Works great!!   The cakes don't shrink like they can at room temp.  A little sweating can happen when they come out of the fridge.   The biggest thing is to not touch it while it sweats or it will leave finger prints. 
 

Have a smashing day!!
www.smashingcakedesigns.com
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Have a smashing day!!
www.smashingcakedesigns.com
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post #14 of 14

Thanks for your answers.  Rae I thought so as well that the brand wouldn't have an effect but since some people told me that the type of brand you use has different property it was different that some would suffer more of being in the fridge.. Well next time I do a cake for me i'll just have to try and see what happens ;) 

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