Ok, I hope you guys aren't tired of me, because I'll be consulting you all for everything cake-related! So, my newest questions is this: I just bought some Satin Ice (I want to smuggle it into my Wilton classes). Everything that I've read says not to refrigerate fondant, but the Satin Ice website says that you can refrigerate the fondant after its on the cake. Has anyone done this? Or is it one of those things that you CAN do, but SHOULDN'T do? I was just wondering because that will help me out a lot with fillings if it can be refrigerated. Thanks guys!!!
There are people in both camps on this. I've always refrigerated my fondant covered cakes, even before I heard you're not supposed to. If you do, just make sure you let it come to room temperature before you touch it; the condensation on the fondant gets sticky and you could smudge it. Once that evaporates, it's fine.