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!
I never do...they stay fresh and nice without being in the fridge.
I dont refridgerate either. I leave them on the table or the counter overnight, and they do just fine.
Ditto! I've never put a fondant covered cake in the refrigerator, ever!
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!
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.
I like to fridge mine so they are stable for transport.
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
thanks for the tips!
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.
Well, Duff and the rest of us doing it in the real world just don't take days Now, it may take a lot of practice to get to that point, but thats the only answer there is. Or use fruitcake.