Is it o.k. to refrigerate a cake that has fondant accents? I wouldn't want it to affect my fondant bow but the cake needs to be refrigerated because I will put sliced strawberries between the layers.
I've done it with no problems. Just don't touch it while it comes back to room temp.
I would be worried that the bow would sag.. I hope you get more response from the 'older' cc'ers. They would be the ones to tell ya. I'm still new to this.
Duplicate post, please also see: