Hello fondant professionals here,

This was my first time using fondant to cover my cake, to be honest it was wonderful to be my first time. But they told me that they put the leftovers of the cake in the fridge and next day the fondant was so hard that they wouldnt be able to eat it.

Now, My question is:

is this supposed to happen with fondant or it just happened to me? have any idea why this is happening?

thanks a lot :)

AYes with some fondants they do firm up considerably, and that's just at room temperature. The refrigerator is a cold and drying climate so that can also suck the moisture out of fondant. They should have let the cake come up to room temperature before serving. Generally the buttercream should keep the fondant soft from underneath. I use the Duff brand from Michael's. It's expensive but you can use a coupon. I think it's made by Fondarific and it never dries out or gets hard.

AUnfortunately I don't have much experience with MMF. I made it once and had a bad experience so I figured I'd just buy it from now on. Maybe others who use MMF on a regular basis can chime in.

Was there something in the cake that needed to be refrigerated? Otherwise it doesn't need to go in the fridge. They can eat the cake from underneath the fondant, anyway, if it's too hard.

I refrigerate my fondant cakes all the time (gasp), but like AnnieCahill stated, they should have to let it come to room temp. before serving - It would've softened.  I use Carma.