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Fondant covered cake help !

post #1 of 11
Thread Starter 
Hello everybody,

İ have made a vanilla cake and prepared a filling with whipped cream mixed with some ganache. İ whipped ganache and whipped cream again to have a fluffy and light filling. İ filled my vanilla cake with this filling and then covered it with ganache and then fondant. My question is do i need to put it in the fridge or will it be still ok over night?? İ am new in cake decorating and need some help icon_sad.gif

Bake to make people happy :) 

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Bake to make people happy :) 

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post #2 of 11
I was always told if you put fondant in the fridge, it will crack. I would think anything with real whipped cream would have to be put in the fridge.
post #3 of 11

You can refrigerate fondant, it will get sticky when you take it out of the fridge, but just don't touch it and it will dry out eventually. It won't crack...

 

You definitely need to refrigerate the cake if it has whipped cream in the filling.

post #4 of 11
Thread Starter 
Thank you, i will put it in the fridge icon_smile.gif

Bake to make people happy :) 

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Bake to make people happy :) 

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post #5 of 11

Just a question

If you put a cake covered with ganache into the fridge, will the ganache set like hard chocolate and so be hard to cut into the cake?

Thanks

post #6 of 11

You should serve the cake at room temperature, and the ganache will soften up again even if it hardens in the fridge.

post #7 of 11

Thanks for the help :)

post #8 of 11
I don't know why I was told it would crack. When I went to pick up a cake I ordered with fondant a few years ago I told the lady I will put it in the fridge when I get home. She freaked and firmly said no it will crack! I've heard that other times too.
post #9 of 11
If you put the cake in a cake box and then put that in the fridge, the fondant shouldn't sweat so much as a lot of the moisture will be absorbed by the cardboard
post #10 of 11
The only time a fondant cake is going to crack is if it's dried out so much that it cracks when you mess with the fondant. Maybe she left her cakes sitting out so long they dried out, so she thought that all fondant behaved like that.
post #11 of 11

I make fruit cakes covered in fondant and look at them for weeks before I cut them.  The fondant goes quite hard sometimes in really dry weather but I have never had one crack.
 

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