Hi! I'm making a fondant-covered cake today that will be used tomorrow. I know you are not supposed to refrigerate fondant but the filling has real strawberries. Will it be okay at room temperature that long? Perhaps I should change the filling to strawberry preserves? Any ideas would be greatly appreciated.

Donna

I heard the refrigerating and then slowly bringing up to room temp will be fine....but if you would rather be safe than sorry..I would use the preserves
Hope this answer is not too late!

I don't know about bringing it back to room temp slowly...that might work, but I have a horror story about someone putting my fondant wedding cake in a cooler and then bringing it out a few hours before the wedding and it began to sweat like crazy and lose its shape.I think that the cake would be ok until tomorrow if you are making it today, especially if you keep the room cool.

dsoutherngirl,

What did you decide to do about this and how did it work?

I would have used use strawberry preserves instead of fresh strawberries. I had the situation you are describing where I made a cake with fondant decorations and fresh raspberry/buttercream filling. The party got postponed for a day so the cake sat out. I later heard from the person who ordered the cake that the filling tasted alcoholic "like rubbing alcohol, not liqueur". I think the raspberries fermented. Raspberries are a bit more prone to spoilege than strawberries, but to be safe, one might use preserves or cook the berries with lots of sugar.

My story ended well, as no one was angry and I was told by this woman that she would still recommend my cakes to others. Nevertheless, I consider this my only cake disaster and I plan never to repeat i!

Fondant will store quite well in the fridge if it is in a cakebox of cardboard - the cardboard sucks the moisture, keeping it off the cake


Lise