mommybrooke Posted 7 Aug 2009 , 1:40am
post #1 of

Basically the title is the question lol. If I use buttercream (I use one without crisco if that matters) and cover completely in fondant, do I refrigerate or leave it out??
Also what if I was to use cream cheese type frosting under the fondant? Can I do that?

11 replies
woodruffbn Posted 7 Aug 2009 , 1:54am
post #2 of

IDk what specific BC recipe you are using, but I believe that generally speaking most BC varieties do not need to be refridgerated. I know that the recipe I use (Indydebi's) does not. However, I do believe that most CC recipes DO need to be refridgerated. I think that I read that someone has a shelf stable CC icing recipe... Maybe you could do a search.. HTH

diane Posted 7 Aug 2009 , 3:25am
post #3 of

here a link that might help. thumbs_up.gif

http://whatscookingamerica.net/PegW/FondantRecipes.htm

mygirlssweet Posted 7 Aug 2009 , 3:50am
post #4 of

It depends on the BC recipe as to wether it need to be in fridge. As for cream cheese icing under fondant, I tried to once and won't do it again. Huge blow outs...I don't get them with just BC under.

Rylan Posted 7 Aug 2009 , 6:09am
post #5 of

I refrigerate my cakes all the time. If you are going to use cream cheese, I suggest you refrigerate it.

Dalicha Posted 7 Aug 2009 , 3:19pm
post #6 of

I really don't do it beacause when the foundant get the the room temperture all that humidity came out and mekes the foundant all shiny and stick. I spoke for my experience. Hope be helpfull

Rylan Posted 7 Aug 2009 , 7:18pm
post #7 of

Some people have luck with it, some people don't.

amandaluvscakes Posted 11 Aug 2009 , 2:28am
post #8 of

Everything I have read - says NO - do not refrigerate fondant covered cakes.....Interesting enough - in watching Amazing Wedding Cakes on the We Channel- it seems like they are constantly putting their cakes covered in fondant back into the fridge....Professionals....what are your thoughts?

helen3743 Posted 11 Aug 2009 , 3:00am
post #9 of

just my experience (which is not a lot), i've never had a problem with fondant sweating and everything when I refridgerate cakes.. i think it makes the cakes more stable during delivery also...

when i dOn't refridgerate, my cakes melt...and become too soft... which is risky especially if the cake is sculptural...

and y risk food safety if you have ingredients in your BC that require refrigeration?

halfbaked Posted 11 Aug 2009 , 11:33pm

I refrigerate all my fondant cakes. I use Satin Ice and they say you can refrigerate or even freeze the fondant. It does get sticky when bought out out of the fridge, but will firm back up again in an hour or so. I actually utilize the "sticky" period to add fondant decorations as no additional "glue" is required that way.

CakeRx Posted 12 Aug 2009 , 5:12pm

Does anyone know if you can refrigerate Michelle Foster's fondant recipe?

Tellis12 Posted 12 Aug 2009 , 7:21pm

The issue people have with fondant is condensation but, like Helen said, if you give it a bit of time to dry and make sure not to touch it while wet, it will dry just fine. So yes, you can put fondant covered cakes in the fridge, just give them enough time to dry once you've taken them out before you display them.

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