Mousse Has To Be Refridgerated, Right? Easy Question!!

Decorating By Sarsi Updated 25 May 2014 , 8:25pm by laurieo9

Sarsi Posted 21 Apr 2008 , 1:58pm
post #1 of 19

So I got an order for a cake that needs to be covered in fondant, but they wanted mousse filling. I know you can't refrigerate fondant....does anyone know a way around this or should I suggest to my customer that she choose a different filling??

18 replies
CakesByLJ Posted 21 Apr 2008 , 2:14pm
post #2 of 19

I refrigerate fondant cakes all the time... never have a problem. I have used the mousse fillings many times too... go for it.. icon_smile.gif

Sarsi Posted 21 Apr 2008 , 2:27pm
post #3 of 19

But I've heard that they fondant will bubble and sweat...and my fondant is going to be red and white with some black. I dont want those colors running!!!!

CakesByLJ Posted 21 Apr 2008 , 2:34pm
post #4 of 19

Well, then two choices....... ice the cake and refrigerate until last minute.. cover and decorate with fondant and deliver.......... or, have them select another filling icon_smile.gif

Sarsi Posted 21 Apr 2008 , 2:56pm
post #5 of 19

Hmmmm...I guess I'll just have to ask her to pick a different filling. Thanks for your help! I'm sorry, I'm just too nervous about putting it in the fridge and I don't like rush jobs!! icon_smile.gif Have you done this to a lot of your cakes with no problem?? Why do people seem to have so many problems with it and you don't?? Could it be different weather conditions??

Does anyone else have any suggestions??

ladyonzlake Posted 21 Apr 2008 , 3:09pm
post #6 of 19

I ALWAYS refrigerate my fondant cakes and actually all of my cakes. In the summer months my fondant sweats but no biggy, it evaporates and no damage is done to my cakes.

Sarsi Posted 21 Apr 2008 , 3:15pm
post #7 of 19

hhmmmm....I'm a little nervous about it still, but maybe I'll try it. I have a cake to make for my nephew before this cake order. Maybe he can be my guiney pig!! icon_smile.gif

funbun Posted 21 Apr 2008 , 3:23pm
post #8 of 19

I would suggest making a small test cake using the same filling and fondant you will be using.

I have put fondant in the fridge and no harm done, but I think a test cake would ease your mind.

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ladyonzlake Posted 21 Apr 2008 , 3:34pm
post #9 of 19

Yes, test it for yourself. When I first starting cake decorating I got conflicting answers on refrigerating fondant so I did a test run. It worked for me and now I refrigerate all of my cakes, fondant and BC.

Sarsi Posted 21 Apr 2008 , 3:53pm
post #10 of 19

Okay. I think I'll try it out. Thanks for all your help!! icon_smile.gif maybe I'll put a fan on it while it comes to room temperature...like I've heard helps..... Do you use MMF? That's what I use....would it make a difference??

alanahodgson Posted 21 Apr 2008 , 4:16pm
post #11 of 19
Quote:
Originally Posted by ladyonzlake

I ALWAYS refrigerate my fondant cakes and actually all of my cakes. In the summer months my fondant sweats but no biggy, it evaporates and no damage is done to my cakes.




DITTO!! I don't know who has problems. I've not read a post where someone said the fridge ruined their fondant cake. I just hear about people saying they hear they can't do it and other people replying that they can and do. I've NEVER had a problem and every single cake I make goes into the fridge. I wouldn't take a cake out of the fridge and stick it outside on a 90 degree day, but in a climate controlled room it should be absolutely fine.

Sarsi Posted 21 Apr 2008 , 4:23pm
post #12 of 19

Alright! Great!! I'm feeling better now! icon_smile.gif Plus, alanahodgson, you're from Michigan, our climate has got be be close to the same! Thanks for all your help!! I guess I'll try not to be paranoid about it now!! icon_smile.gif

KoryAK Posted 21 Apr 2008 , 4:50pm
post #13 of 19

Its the climate. I fridge my fondant cakes all the time, but I am in Alaska and its cool and dry. If its too moist where you are, just do the fan thing.

beachcakes Posted 21 Apr 2008 , 6:05pm
post #14 of 19

I find it also depends on what fondant you are using. In my experience, MMF sweats much more than commercial fondant.

Sarsi Posted 21 Apr 2008 , 6:38pm
post #15 of 19

AWWE!! Have other's experienced that MMF sweats worse than commercial fondant???

ladyonzlake Posted 21 Apr 2008 , 6:53pm
post #16 of 19

Sarsi, I use Satinice but I have used MMF and I didn't notice any difference betweent the two. It has been a while though for the MMF.

alanahodgson Posted 21 Apr 2008 , 9:26pm
post #17 of 19

I use Michele Fosters. I did not refrigerated my one and only MMF cake, so I can't comment on that one.

Sarsi Posted 21 Apr 2008 , 9:34pm
post #18 of 19

LOL!!! Okay..well, I guess I'll just have to try it out.. thanks everyone for all your help!!

laurieo9 Posted 25 May 2014 , 8:25pm
post #19 of 19

AI'm from Ma, I have put my cakes in the fridge twice before, and both times they have sweated and bubbled and it was grossly sticky.

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