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storing a fondant covered cake filled with fruit

post #1 of 5
Thread Starter 
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. icon_confused.gif 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
give me cake or give me...eh..something else with lots of sugar.
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give me cake or give me...eh..something else with lots of sugar.
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post #2 of 5
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!
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #3 of 5
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.
To do what you truly love is to never work!
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To do what you truly love is to never work!
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post #4 of 5
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!
post #5 of 5
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
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