It seems like every time I cover a cake in fondant it really does last very long. Like the next day it tastes kind of like the cake is furmented. I don't know if it has to do with the way I'm storing it or what, but it is really aggravating. I usually store it in one of my plastic cake containers. Do you think that maybe it is being sealed too tightly and building up moisture? If anyone has any tips I would really appreciate it. TIA!!!!
It sounds to me like the problem could be the way you're storing it.
I only use fondant (sugarpaste) and I just store it in a cake box with a lid. That's all.
By completely sealing it, it can't 'breath' and can 'sweat'.
ever see a bakery seal a cake in plastic?
plastic carriers great to get cake from point A to point B in safe shape but not for long term storage.
as Relznik said -- a cake has to breath!