I need help! So she decided she wanted different flavors per layer. One of which is red velvet cake with cream cheese icing. The cream cheese icing has to be refridgerated. So then I am covering it with vanilla flavored fondarific. Then I am doing royal icing decorations on the outside. The main question is... Can I put the fondarific in the refridgerator and have it come out ok or will it sweat? And can the royal icing go in the refridgerator as well?? I did a test run with Wilton fondant and a version of royal icing that had chocolate in it- the fondant sweat really bad and the royal started to slide off the cake. Any ideas at all to help??

Thank you sooo much!

I think it really depends on the kind of fondant and royal icing you use. I'm no expert (far from it) but I always refrigerate my cakes and have never had this problem. I buy my fondant locally here in Denmark, so that probably isn't much help, but my royal icing is made of actual eggwhite instead of powder, powdered sugar and lemon juice.

I know this probably doesn't help you much, but I guess that were I in your shoes, I'd keep trying different kids of fondant. Or hope someone here has a better advice than mine Good luck.

IMO the fondarific won't be a problem but the RI as far as I know can't be refridgerated, maybe if you do the RI decorations at the very end will be best. Good luck

How about using a cream cheese icing that doesn't have to be refrigerated? Earlene has one http://earlenescakes.com/icings.htm