How Far In Advance Do You Cover A Cake With Fondant?
Decorating By DesignerCakes Updated 9 Feb 2007 , 10:39am by boring
I am wondering about timing when preparing a three tiered cake covered and decorated in fondant. I've never taken on such a huge endeavor and I want to make sure I don't overwhelm myself.
Can Satin Ice fondant be refrigerated? I used it to cover a cake last week. I put the left over cake in the fridge and noticed that it was very delicious and rather stiff, but not rock hard a few days later. It was white fondant with black lettering on it, which did tint the fondant. That started to occur the very first night (thankfully, after it had been presented) so I wasn't sure if that would happen regardless of the icing color or as a result of refrigeration.
Once I bake the layers, when do I cover them with fondant? And how do I store them once I do, if ahead of time?
Does anyone know of a written 'timeline' anywhere that might help me out?
Any help is greatly appreciated! Thanks so much.
I am having the same problems. I posted a message earlier and got some good answers but I am still not 100% assured. Though I am using marshmallow fondant. I am going to cover the cakes in buttercream icing first with a pudding filling So my cakes NEED to be refridgerated since its a milk based filling. I am just scared to put the MMF in the fridge. I dont want anything bad to happen. It would only be from tonite till saturday morning!
Well, I'm sure I went about it the WRONG way, but when I made my first teired cake (only two tiers) a couple of weeks ago, I covered them in fondant, separately the day I wanted to decorate.
I kept the cake out overnight (with buttercream icing - the kind that keeps longer) and took it to work the next day. It was absolutely delicious and moist on Monday, delicious and moist on Tuesday, delicious and moist on Wednesday, started to show it's age on Thursday and was pretty stale by Friday. I had actually made the cakes a few days before and refrigerated them. yeah, I made a LOT of cake, there is only like 20 people in my office. I did have a small piece of the cake on Friday and it didn't make me sick, it was just a little stale. The cake sat out the whole time, not refrigerated at all. So if you don't have an icing that needs refrigeration I wouldn't worry about refrigerating at all. I don't know if this helps you at all.
However, if you are using more perishable icings, I would refrigerate for sure! I know it is not recommended that fondant be refrigerated, but I think it is possible, you just have to deal with a little "tackiness".
Oh yeah, and I used MMF (one tier was the little marshmallows kind and the other was the fluff version).
i made lots of little mini cakes covered in a home made fondant. after 4-5 days sitting out on the counter the cake inside is still moist, the fondant is just a little firm. i didn't refrigerate them at all, but im sure the fondant would have stayed better if i had put them in a cake box or carrier. so im sure you'll be fine if you bake the cakes one day, fill and ice them the next, and decorate and deliver them on the next. 
If you don't have to refrigerate them, I wouldn't.
I made a cake for someone (covered with SatinIce fondant; buttercream underneath). She placed it in a container (not a box but one of those plastic covers like at Walmart, etc.) and put it in the refrigerator for 4-5 days. I was so nervous it wouldn't be any good!! She told me it was very moist (when they finally ate it).
I've been told by others on here with more experience than me that when you bring the fondant-covered cake to room temp, don't be tempted to touch it when condensation starts to show.
I've left fondant covered cakes on the counter like the others and have had no problems at all with freshness of the cake.
Thanks so much for sharing. I forgot to mention that I was going to fill the cakes with a rasberry mousse and ice them with IMBC - both of which need to be refrigerated.
I hope I haven't bitten off more than I can chew (no pun intended!).
HELP!!! AAAAAGGGGHHHH
Who knew cake could be so stressful? 
Cake decorating can be very stressful. And FUN!
MMF, I've put it in the fridge when the filling was cream based and had NO problem. And I've covered a cake on Wednesday mid-day, worked on it, covered it with lots of "dish towels", worked on it on Thursday, again covered it and finished it up on Friday AM and delivered it later that day. Everyone was very pleased with the cake, moist and tasty. If you need to put the cake in the fridge, I'd recommend bring it to room temp before you do anything else. You'll do just fine, allow yourself enough time to make silly errors you'll what to scrape off and re-do, the cake will be wonderful!
I've put many fondant (MMF) covered cakes in the fridge with no problems. The main concern is condensation. If the cake comes to room temp before you play with it you should have no problem. If a drop of condensation does show up, it should re-absorb into the fondant. You can also take the corner of a paper towel and touch the drop and let the towel absorb the moisture. I don't know why, and many do say, not to put the fondant in the fridge (except for condensation).
nglez09,
You've covered cakes in fondant and refrigerated them overnight? If that's the case, that would be ideal.
I've never used MMF, only Satin Ice, and that's what I'll be covering the cakes with. Is that what you used as well?
I'm getting really excited!
I just made some fondant last night (Toba's recipe, my first time with hers), and will be experimenting with this very issue probably tomorrow.
I'm going to do a chocolate cake with meringue and mousse filling AND IMBC under the fondant, AND put the whole thing in a box in the fridge and see what I see.
I have a wedding cake ordered for this in July and I HAVE to know it will work.
I'll keep you guys posted on my results, ok?
There is no problem with putting your mmf covered cakes in the fridge...I do it all the time.
I bake mine a day or two in advance then cover them the day before.
I know some people have had problems with the fondant 'sweating' but this depends on where ya live. I guess in high humidity states...not here in good ol' rainy WA 
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