I know there have been many threads, but I can't seem to find what I'm looking for so please bear with another post! I recently started my own retail bake shop, after running an at-home business for several years. I know there is much debate over the issue, but I have always refrigerated my cakes for best results - the fondant really sets up nicely and keeps the cake sturdy and fresh. I live in Florida, so when the cake is removed for delivery there is always some condensation but this has never been a problem at all. Just let it evaporate naturally and voila!
My home fridge keeps my cakes very cool and very dry. Problem is, now I am using a commercial refrigerator and the cakes are getting tremendous condensation while inside the cooler. Some have large water droplets, some have such a covering of moisture that the fondant actually melts and drips into a mess - and this is all before they are even brought out to room temp! I have tried boxing them first...no luck. Basically I cannot use the refrigerator at all unless I want my cakes to get ruined inside.
I have had repair specialists look at the unit and tell me it is running perfectly. Cooling, draining, etc. Nothing can be "fixed" because nothing is broken. Has anyone else ever had this problem? It's like there is just so much humidity in the air inside the fridge. I am hesitant to invest in a different unit because I'm afraid the same thing might happen.
Any advice? Please!!