I am planning on making a Hershey bar looking cake for a friend with chocolate mousse filling (made with whipping cream) and covered in chocolate fondant. I'm thinking the cake should be refrigerated because of the filling, but is it o.k. to refrigerate fondant? I heard it can cause condensation that will ruin the fondant. What should I do? Thanks fr your help.
I work primarily in fondant and I refrigerate ALL of my cakes, without exception, and have never had a problem. When the weather is VERY hot and humid I make sure the AC is cranking before I take the cake out (and if some condensation occurs, just let the cake air dry before touching it). I use Satin Ice or occasionally a standard homemade fondant and they both hold up well. I have never used marshmallow fondant, so if that is what you use, I can't say if that would make a difference.