AIt will be fine. I presume it's buttercream covered in sprinkles? Just stick it in there. If it's fondant then just put it in a cake box and close it up
AI've had a bad experience using M&M on a fondant covered cake. Even though I left the cake in the closed box until it came back to room temperature, the condensation ruin the thing. The color on the candy just melt and left dripping marks all over the cake (and the candy half white). I hope the sprinkles wont do the same.
I have only used sprinkles on top of buttercream with no issues. I am not sure about putting it on top of fondant. I have also seen sprinkles used in the Publix bakery on top of buttercream cakes and cupcakes. I do not fool too much with fondant so I am sure someone here will be able to answer you. Good luck!
might depend on the sprinkles and your humidity level. The non-pariels could bleed if you have a lot of condensation happening to your cakes after you take them out of the fridge - but I have never seen traditional (oblong) sprinkles bleed their colors.
i mean it's a definite maybe -- depends on the fridge, the food color in the sprinkle, the type of sprinkle, the temperature & humidity -- you're the only one that can say -- you need to test this --
best to you
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