Decorating By blucy Updated 20 May 2008 , 6:41pm by KoryAK

blucy Posted 19 May 2008 , 7:32pm
post #1 of 12

Hi Everyone!

I just wanted to get an idea of how many people refrigerate their cakes after covering them with fondant. I usually cover them and then refrigerate them overnight until the morning and let them thaw at room temp. I wanted to maybe stop doing that and just leaving them at room temp. Anyone have any thoughts or suggestions. (only for fillings that do not need to be chilled) Thanks!

11 replies
deeb173 Posted 19 May 2008 , 8:11pm
post #2 of 12

I never do...they stay fresh and nice without being in the fridge.

blucy Posted 19 May 2008 , 10:14pm
post #3 of 12


Jayde Posted 19 May 2008 , 10:16pm
post #4 of 12

I dont refridgerate either. I leave them on the table or the counter overnight, and they do just fine.

Cakebelle Posted 19 May 2008 , 10:27pm
post #5 of 12

Ditto! I've never put a fondant covered cake in the refrigerator, ever!

weirkd Posted 19 May 2008 , 10:31pm
post #6 of 12

I do especially if its whipped cream frosting underneath or something perishable. If it was cream cheese or something that I wasnt too worried about then I would probably leave it out. But I figure its better to be on the safe side!

tracey1970 Posted 19 May 2008 , 10:31pm
post #7 of 12

Me neither. As you said, I just make sure that I don't use filling that needs refrigeration if I know I will be covering the cake in fondant.

KoryAK Posted 19 May 2008 , 10:36pm
post #8 of 12

I like to fridge mine so they are stable for transport.

mayamia Posted 19 May 2008 , 10:45pm
post #9 of 12

I refrigerate mine as well, the last thing you want is someone getting sick or something, then again I am in south Texas (hot) with our heat you can cook eggs just by leaving them outside icon_razz.gif

blucy Posted 20 May 2008 , 1:30am
post #10 of 12

thanks for the tips!

pati3 Posted 20 May 2008 , 6:26pm
post #11 of 12

I was looking for an answer to my question about refrigeration when I found this..........While I am painfully slow (and not to good) at decorating, I am undaunted and will try anyting. I am going to put together a carved type cake w/lots of detail that will be covered in fondant. It should take days to get it right. How does Duff take a week to do that without the cake getting stale? Better question, how can I do that in the real world? Thanks.

KoryAK Posted 20 May 2008 , 6:41pm
post #12 of 12

Well, Duff and the rest of us doing it in the real world just don't take days icon_smile.gif Now, it may take a lot of practice to get to that point, but thats the only answer there is. Or use fruitcake.

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