Can Fondant Covered Cakes Sit Out Overnight?

Decorating By SugarBlossomCakes Updated 10 Apr 2014 , 4:08pm by ropalma

SugarBlossomCakes Posted 28 May 2008 , 8:57pm
post #1 of 25

So, I have a 3 tiered wedding cake that needs to be served this Saturday evening. Can I prep all of the tiers on Friday, and cover them with fondant, and then let them sit overnight? Or do I need to do it all the day of?

24 replies
karensue Posted 28 May 2008 , 9:00pm
post #2 of 25

Once you get that fondant on, it seals everything up and keeps it nice and fresh -- even for a few days. You won't need to refrigerate unless you have a filling or icing underneath the fondant that needs refrigeration.

vdrsolo Posted 28 May 2008 , 9:17pm
post #3 of 25

It will be fine, do it all the time for Saturday weddings.

There are tons of flavors of the nonperishable pastry fillings available.

MikeRowesHunny Posted 28 May 2008 , 9:27pm
post #4 of 25

I've had fondant cakes sit out at room temp for more than a week and still be fabulous. One cake I had to do really early (15 days!) before the wedding because we were going on vacation but the bride really wanted a cake from me. It got rave reviews in both taste & looks!

cakehelp Posted 28 May 2008 , 9:34pm
post #5 of 25

WOW, what kind of cake will not go dry (or worse) standing around for 15 days??? And what filling did you use?? Sounds too good to be true icon_biggrin.gif

raquel1 Posted 28 May 2008 , 9:46pm
post #6 of 25

The cake will keep just fine (even better) at room temperature. I make the buttercream without milk and non-perishable fruit filling just in case...But It will be just fine

Juds2323 Posted 28 May 2008 , 9:56pm
post #7 of 25

I use box mix - I think I'm the only one this has happened to here, but if I leave a cake out for several days it gets a funny taste. I've tried several box mixes - I had it even happen to a cake that was just wrapped in plastic wrap and sitting out on the counter. I wish I knew what caused it but.... I just now fridge them for safety. If it's just one day I'm ok with it sitting out but several days seems to be my issue.

Judi

VannaD Posted 28 May 2008 , 10:09pm
post #8 of 25

not trying to hijack the post but im wondering does the fondant harden? i use the toba garrett recipe on CC anytime i use fondant and ive often wondered if it would get to hard sitting out, bc it does harden a little bit. ive got to a boat cake next weekend and didnt want ot refridgerate it bc i knew the fondant would get to sticky, so if i leave it out it wont get to hard?

Hawkette Posted 28 May 2008 , 10:15pm
post #9 of 25

Juds2323 -- our box mix cakes go sour, too. We always keep them in the refrigerator.

vanna1487 -- the fondant will not harden overnight. It takes a week or more for fondant decorations to really get hard and those are smaller pieces than a whole cake covering. It won't be sticky, but it won't be hard. I think you'll be pleased.

cinjam Posted 28 May 2008 , 10:22pm
post #10 of 25

Can someone direct me to non-perishable fillings that aren't fruit?

I currently fill with a instant pudding mixed with heavy cream & I know that's perishable (even when covered with fondant). Fruit fillings are not very popular around here - most people ask for a pudding/custard type filling.

SugarBlossomCakes Posted 28 May 2008 , 10:52pm
post #11 of 25

So, unfortunately, my fillings are cream cheese and ganache. I'm guessing these need to be refrigerated or else they might not be great overnight.

vdrsolo Posted 28 May 2008 , 11:19pm
post #12 of 25
Quote:
Originally Posted by cinjam

Can someone direct me to non-perishable fillings that aren't fruit?

I currently fill with a instant pudding mixed with heavy cream & I know that's perishable (even when covered with fondant). Fruit fillings are not very popular around here - most people ask for a pudding/custard type filling.




The sleeved fillings also have Bavarian Cream, Chocolate Bavarian Cream, and Cream Cheese available (I mix the cream cheese filling with my buttercream to make cream cheese icing).

VannaD Posted 28 May 2008 , 11:40pm
post #13 of 25

i also use box mix, what kind is it that gets sour, definately dont want that to happen? Any suggestions on a good chocolate cake recipe that works well for carving?

ericaann79 Posted 28 May 2008 , 11:48pm
post #14 of 25

SugarBlossomsCakes - I also use Toba's recipe and I refrigerate my cakes overnight for a Saturday wedding...fondant is still wonderful the next day! If you need to refrigerate the cake because of the filling just thought I would let you know.

MikeRowesHunny Posted 29 May 2008 , 9:16am
post #15 of 25
Quote:
Originally Posted by cakehelp

WOW, what kind of cake will not go dry (or worse) standing around for 15 days??? And what filling did you use?? Sounds too good to be true icon_biggrin.gif




It was lemon Madeira cake. I took Lindy Smith's advice that it would be fine for 2 weeks, and it was! I also brushed with a Lemoncello moistening syrup though (about 3/4 pint over the 3 tiers). It was also double covered in fondant - the base covering and then all the stems and flowers, which I'm sure helped enormously. I'm not saying that I would do this every time, but in this case I had no choice! Bride was very happy, I had a sleepless night on vacation worrying about whether it would be OK the night before the wedding, but it was perfect according to them and their guests! Here's the pic:

http://www.cakecentral.com/cake-photo_839353.html

waywordz Posted 29 May 2008 , 9:50am
post #16 of 25

box mixes now almost always have added MILK to them. I search the aisles for non milk added but, they are getting hard to find. I was using them (pre-milk additions) for a friends daughter that is allergic to dairy products. So I noticed when they changed the recipe. You can't find the old "secret" recipe in a Duncan Hines cake mix anymore, either. And I think that may be why. I've switched to scratch. I don't like adding milk to my cakes or icing for this reason. Milk sours. I wonder if you guys just confirmed my theory???

MissRobin Posted 29 May 2008 , 1:31pm
post #17 of 25
Quote:
Originally Posted by vdrsolo

Quote:
Originally Posted by cinjam

Can someone direct me to non-perishable fillings that aren't fruit?

I currently fill with a instant pudding mixed with heavy cream & I know that's perishable (even when covered with fondant). Fruit fillings are not very popular around here - most people ask for a pudding/custard type filling.



The sleeved fillings also have Bavarian Cream, Chocolate Bavarian Cream, and Cream Cheese available (I mix the cream cheese filling with my buttercream to make cream cheese icing).




Where are you getting your sleeve fillings???

wgoat5 Posted 29 May 2008 , 1:47pm
post #18 of 25
Quote:
Originally Posted by waywordz

box mixes now almost always have added MILK to them. I search the aisles for non milk added but, they are getting hard to find. I was using them (pre-milk additions) for a friends daughter that is allergic to dairy products. So I noticed when they changed the recipe. You can't find the old "secret" recipe in a Duncan Hines cake mix anymore, either. And I think that may be why. I've switched to scratch. I don't like adding milk to my cakes or icing for this reason. Milk sours. I wonder if you guys just confirmed my theory???






with all the sugar in BC it cancels out the souring of the milk..It's a chemical thang icon_biggrin.gif

and boxed mix won't go bad sitting with fondant on it in just a short time.. it would have to sit out quite a while.. no it might not be as fresh (without fondant) after a couple of days.. but they won't spoil

waywordz Posted 29 May 2008 , 3:05pm
post #19 of 25

Thank youwgoat5 for enlightening me. I learned something new today. I love that about this sight. I didn't know that sugar could. . . Hey! Is that like sugar curing the milk then? Like "sugar cured ham?" I'm enjoying baking from scratch and I know what is going in my allergic friends cake. But, it's good to know for when I want to use a box mix.

vdrsolo Posted 29 May 2008 , 6:44pm
post #20 of 25
Quote:
Originally Posted by MissRobin

Quote:
Originally Posted by vdrsolo

Quote:
Originally Posted by cinjam

Can someone direct me to non-perishable fillings that aren't fruit?

I currently fill with a instant pudding mixed with heavy cream & I know that's perishable (even when covered with fondant). Fruit fillings are not very popular around here - most people ask for a pudding/custard type filling.



The sleeved fillings also have Bavarian Cream, Chocolate Bavarian Cream, and Cream Cheese available (I mix the cream cheese filling with my buttercream to make cream cheese icing).



Where are you getting your sleeve fillings???




I get them from several sources, depending on what I'm ordering at the time, CK normally has the best selection and the best prices but if I'm already ordering from somewhere else I'll get it there:

http://www.countrykitchensa.com/catalog/SearchResults.aspx?description=pastry%20filling&page=-1

http://www.thebakerskitchen.com/BAKEWARE_SHOPPE/Baking_Ingredients/Pastry_Filling/pastry_fillings.htm

http://www.globalsugarart.com/search.php?search=filling

komalali Posted 9 Apr 2014 , 4:54pm
post #21 of 25

AI have to give a cake on saturday morning, im thinking of getting it ready friday night.. Should i wrap it and leave it on room temperature? Or without covering it?

Its vanilla. And chocolate cake mix. And chocolate and vanilla buttercream .....

komalali Posted 9 Apr 2014 , 5:16pm
post #22 of 25

AForgot to mention cake will be fondant covered.

Rosie93095 Posted 9 Apr 2014 , 5:18pm
post #23 of 25

You can substitute the milk with a non-dairy creamer in any flavor made with water. Just make sure you use very hot water when you mix it and strain to get any small lumps out. I use this for both fillings and frosting when I know I have to leave a cake out.

komalali Posted 9 Apr 2014 , 5:20pm
post #24 of 25

AOk.. And what about the fondant, should i cover the fondant cake with any wrapping or leave it as is?

ropalma Posted 10 Apr 2014 , 4:08pm
post #25 of 25

I have used almond milk and this works very well.

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