AI would love lots of advice and opinions on how people store their completed fondant covered cakes before delivery aswell as fondant decorations/models. I always thought that fondant couldn't be put into the fridge but iv been watching 'amazing wedding cakes' on the food channel and every bakery puts cakes into the fridge..what does everyone do??!!

Of course I have not visited those bakeries, but for the most part they are special commercial refrigerators that do not self-defrost; have no to very low moisture.  Therein lies the reason they can be used.

I was told (yrs ago) that fondant cakes should *NEVER*! be fzn because when defrosted the moisture is trapped in the cake making it soggy.    Seems now-a-days that is old hat and people are fzing them.

I made a multi-tier cake w/large fondant bows on it yrs ago and had some of the tiers leftover.  I froze them, bows & all and they survived well.  The bows did not soften when thawed. 

Look forward to hearing from others.

You can put the cake in a box and then put the box in a large bag sealed off with a twist tie. This keeps the moisture in the air off the surface of the cake. When you take it out of the fridge do it a few hours before and let it reach room temperature just like that. This way the water won't condensate on the cake. I think that in this tv shows they must have a cold camera (not sure about the name, we call this way in spain) that is a small room or a fridge with no humidity. I use one in the lab I work for cell culture and I always think "I really want one of this for my cakes" :)

We don't usually need to refrigerate our cakes after they are decorated but if we need to, we just place the cake into a box and seal the edges with tape so thats its airtight. When we remove it from the refrigerator, we don’t open the box for at least two hours so that the cake can reach room temperature without being attacked by the humidity in the air. Same thing should apply for fondant decorations but we don't usually need to store fondant decorations in the fridge. 

We make our own fondant that we have a special recipe for but one thing we noticed is that after removing glucose from the recipe, there was a massive reduction in the cakes sweating. Glucose is a big culprit in pulling moisture from the air. Also another factor is the size of your cake. If you have a massive cake thats just come out of the fridge, and you coat it with fondant, it is more likely (depending on humidity) that it will sweat. But worst case scenario, you just need to leave it in room temperature for a few hours and the sweat will eventually dry and go away so be sure to give yourself enough time incase this happens.

Hope this was helpful :)
 

Hi!

I don't have a business but usually bake just for my family and acquaintances, and this is what I do.

Fondant/gumpaste decorations I always have them at room temperature in a darkened room (i.e. the curtains are drawn) so that the colors don't fade. I don't put them in a box but cover them with some kitchen paper to protect them from dust. This also helps the pieces 'breathe' so they don't go all clammy :) I have decorations I made for my daughter's previous birthdays stored this way and they still look good as new...although I probably wouldn't eat them now :) Also the air in Gothenburg, Sweden where I live is quite dry (not very humid) so that helps as well I guess.

Fondant covered cakes I freeze sometimes if there are time constraints. I put the decorated cake in a cake box, then cover with several layers of cling film (plastic wrap) and then with two layers of aluminium foil (as per instructions I have found here on CC). Then, in it goes into the freezer. Two days before the cake is due I take it out of the freezer and let it defrost slowly in the fridge still in all it's wrappings. I then take it out of the fridge (the day it is due) and let it stand in room temperature an hour or two before cutting away the wrappings. Has worked like a charm every time so far :) No bleeding of colors from the decorations on the cake and no condensation. Maybe the dry air over here helps :)