Okay still new at this. I usually cover my cake with buttercream frosting and then stick it in the fridge. Does this dry the cake out? The next day I will usually put fondant decor on it....is it okay to stick it in the fridge? If so, how do I cover it to keep it "fresh". I have been baking my cakes about 3 days in advance of when I need them. I've only make 3 cakes, and one was half fondant half buttercream covered and I stuck it in the fridge. i thought it was a little dry...Any suggestions?
I've been doing this about 15 years and I'm jealous of your purple cake. I have a fondant block. I can't for the life of me cover a cake with fondant. I've been using fondant pieces as accents and decor, though...I've heard of fondant problems with refrigerating - that seems to be the only fondant problem I don't have!! I use Michelle Foster's fondant and it's fine in the fridge. I don't think the cake dries out at all.
All of my fillings need to be refrigerated, and so I do. I use simple syrup on my cakes, which helps cakes to retain moisture (as refrigeration does have a tendency to dry them out). I use Satin Ice fondant, and have never had any issues from refrigeration.
i dont think the fridge hurts the actual fondnt. as far as drying out the cake i think the bc or simple syrup should do the trick to keep the cake moist.
I also make my cakes ahead. Day 1 bake, day 2 decorate, day 3 deliver
I use Satin Ice and it refrigerates fine (didn't dry out and crack). The company even says you can freeze it, but I haven't tried it. As for the cake itself drying out, that's never happened to me unless it's been in the fridge for a long time. My cakes are generally very moist. I agree with the prior post of using a simple syrup to help keep it moist.
I have only made cakes for a couple of months, now, but I put my first two in the fridge and both sweated like crazy when I pulled them out. I let them dry without touching and they turned out fine. One of them did have a marbled fondant effect and somewhere in the drying process the marbling turned into a solid color. I don't refrigerate, now and my marbling has stayed consistent. I think it depends on the humidity of your area. I live in high humidity, although we haven't reached our peak summer months, yet, I just won't take a chance anymore with the fridge. Good luck!
All of my fillings need to be refrigerated, and so I do. I use simple syrup on my cakes, which helps cakes to retain moisture (as refrigeration does have a tendency to dry them out). I use fondant, and have never had any issues from refrigeration.
When you refrigerate your fondant covered cakes, do you cover them?
Hello. I had the same question because in the past I thought I wasn't supposed to.
But I've been watching all these cake shows and TV challenges and they covered the entire cake in fondant and then put them in the fridge to decorate the next day, uncovered.
So, I wonder if the cake sweats, it it has to do with the brand of fondant.
Is good to know that Satin Ice doesn't do that.
I HAVE USED BOTH MMF AND SATIN ICE. I DO USE SIMPLE SYRUP AS A PERSONAL PREFERENCE BUT ONCE YOU ICE AND COVER YOUR CAKE WITH FONDANT IT SEALS THE CAKE TO PROTECT IT FROM OUTSIDE ELEMENTS SUCH AS DRYING OUT. IF YOU REFRIG JUST PUT YOUR CAKE IN A CAKE BOX (IF THAT'S POSSIBLE) THIS PROTECTS IT FURTHER AND KEEPS THE HUMIDITY OF THE FRIG FROM REACHING YOUR CAKE. ONCE REMOVED IF SWEATING OCCURS A SMALL FAN IS A GREAT HELP IN DRYING. YOU ONLY HAVE TO REFRIG YOUR CAKE IF YOU HAVE A FILLING OR ICING THAT REQUIRES IT. THE CAKE, FONDANT, AND ICINGS SUCH AS AMERICAN BUTTERCREAM DO NOT REQUIRE IT. FOR THESE TYPES OF CAKES JUST A NICE COOL A/C ROOM TEMP IS OK. HTH