I have just been hired as the Executive Designer at a new cupkae shop/cakery. I have been doing fondant cakes for years and have nver put them in the fridge for fear they would weep. I feel limited in what I can fill them with - no creams, fresh berries, custards-etc. The kitchen I will be workign in is very close to the decorating station and I fear that if the cakes are left on racks they will be affected by the heat from the ovens. What do you all do?
I put my fondant cakes in the fridge all the time, no problem. Just let them sit after you pull them out and don't touch them, they will be a little tacky but the moisture will evaporate and they will be fine.
I was told the color will come off the fondant when it is refrigerated, is that true?
Whether or not you can succesfully refridgerate a fondant covered cake depends on how humid your fridge is. So there's only one solution: Give it a try and see how it works out. I can put elaborate royal iced lambeth cakes in my fridge no problem, while others can't.
As for colors coming off, I have never experienced it myself, but colors can bleed if the environment is humid.