I have a customer who wants a fondant covered wedding cake with some kind of filling. If we do cream cheese or mousse I know it has to be refrigerated. I read somewhere that fondant couldn't be refrigerated. She brought in a book from a local bakery and sure enough they serve mousse and their cake is covered in fondant.
Don't know what the answer is? I will also call bakery. If you have any suggestions please help
I only really work in fondant and i refrigerate all of my cakes, without exception.
I made one this past weekend with a mousse filling and it was covered in fondant. As it warmed up, it got a little sticky. I live in a climate with low humidity. I'm not sure what would happen if the humidity were high. After I delivered the cake it sat out for approx. 3 hours in 90 degree heat. It was still in good condition when it was time to cut it. Hope that helps. Good luck.