I am making a wedding cake for my cousin next week and have a question about refrigerating fondant after it is on the cakes. I know that all the coats of buttercream are supposed to be thoroughly chilled to ensure that it is set, but after laying the fondant on the cake can I put it the refrigerator overnight until I am ready to decorate?
I have read on this site that some have experienced condensation or bad reactions due to drying out the fondant. I'd appreciate any advice that you may have for me thanks!
Fondant brands differ, but you CAN generally refrigerate the types that are made using tempered chocolate. (Not sure which brand you use?) I use McCall's brand ivory, made with white chocolate. Works like a charm! It refrigerates and thaws well, with little to no condensation at all.
Some fondant doesn't refrigerate well and the culprit is condensation. You get more problems with modern no-frost fridges - in my fridge, the back is literally covered with water drops at normal setting.
If you have to refrigerate (and I do) crank the fridge on max for this night. You want this condensation to freeze.
Usually, better solution is cold pantry. But not everybody has one.
I use Satin Ice and ALL of my cakes get refrigerated, without exception.
I use Michele Foster's recipe from this website and refrigerate it on a lower setting. Never had a problem.
thanks for all the advice I truely appreciate it!
I am using Decopac satin ice rollable icing. Has anyone used this brand?