I prefer a refrigerated cake. . . always have. I do a lot of fondant covered cakes and also refrigerate them. If I have a cake that is covered in fondant I will finish it the night before and refrigerate it over night. When I bring it to room temperature I usually put a small fan on it to disperse the "humidity". Just want to know what everyone else's opinions are before I have a "disaster".
I have no problem taking a fondant cake out of the frig. My room temp is usually around 72 degrees. If it were warmer, you might get more condensation... I just don't touch it and it dries nicely
Good to know, I have always stayed away from refridgerateing fondant cakes.. but maybe I will try one out... Love the fan idea.. makes total sense
Well, its good to know that I am not alone. I just feel that cakes taste more moist if they are cool versus stored at room temp.