or frozen? Im wondering if the condensation would effect the integrity of the wrap. Will the transfer run or break with freezing and thawing. The cake will be filled/ torted w imbc. thanks
I fridge cakes with choc transfers all the time (I use a whipped cream icing) and have no probs...you may get a little condensation, but nothing to be concerned about.
thanks... fingers crossed!!
I've done one and it did crack, but I think from transport. Otherwise, the fridge did no damage at all to the chocolate, unlike fondant.