Hello -
For those of you who refrigerate cakes - do you just put it in the fridge? Or do you cover it with saran wrap and then fridge it?
I'm just thinking about the condensation when it comes out. And wondering if saran wrapping it will help.
Thanks!
If it's covered in fondant, I don't wrap it. If it hasn't been iced yet, say just filled and crumb coated, then sometimes I do cover it. It really depends on how long I plan on leaving it in the fridge. If its just a couple hours, I usually don't cover it regardless, but if it's overnight, then I do cover it if it hasn't already been covered in fondant.
For a fully decorated cake, I just pop 'em in the fridge as-is. No saran wrap. When you take the cake out, there will most likely be some condensation, but if you just leave it alone and allow it to come to room temp the condensation will evaporate without incident. In my experience, this goes for buttercream as well as fondant.
HTH! 
Most of my cakes are placed uncovered, except for those covered in fondant. Those I took the advice of this site. Place cake in box and wrap with plastic wrap. Day of decorating or event, remove from the refridgerator and allow to come to room temp. It has always worked for me.
Sorry - I should have said that it was a fondant covered cake. I guess I thought that I put that in here, but apparently it was in my brain.
So yes, the cake is fondant. I've never put one in the fridge before. The only thing in the fridge is baking soda and drinks that are unopened. I had to move the shelves around and stuff but it's fine.
Thanks for your help!
Most of my cakes are placed uncovered, except for those covered in fondant. Those I took the advice of this site. Place cake in box and wrap with plastic wrap. Day of decorating or event, remove from the refridgerator and allow to come to room temp. It has always worked for me.
Did you get condensation on your cake? Or does help to stop the condensation from occurring?
You can't stop the condensation, you just have to let it air dry. DO NOT TOUCHY THE CAKEY while it's drying. Some people sit it in front of a fan.
Does the condensation leave marks on the fondant after it has dried?
I always refrigerate my cakes coverd in plastic wrap but that is only because I never had an issue with condensation.
I've heard many people having problems with sweating, so to be safe, I suggest you don't cover it because if ever you get condensation while the cake is inside the fridge, the moisture will be trapped inside the plastic wrap and eventually damage your cake.
But will the fondant get hard??
Not sure what you mean by "hard" because I've never thought of fondant as "soft." But do you mean will it change the texture of it, then the answer is no.
For those who asked about the cake in the box... the cardboard absorbs much of the condensation as the cake comes back up to room temp.
For those who asked about whether the condensation leaves marks, no if you follow the advice of above poster: NO TOUCHY THE CAKEY.
It does take quite some time to come back up to room temp. Bring the cake out at least four hours in advance. It will go through a few stages:
*a glimmer of moisture on the surface
* sweating
*shininess
*back into a satin/eggshell shine
*finally back to it's original matte (if that's was what your original went into the fridge looking like)
That's the cycle of back-to-room-temp on a fondant covered cake.
It's fine if you don't panic and just let it do its thing. 
But will the fondant get hard??
Not sure what you mean by "hard" because I've never thought of fondant as "soft." But do you mean will it change the texture of it, then the answer is no.
For those who asked about the cake in the box... the cardboard absorbs much of the condensation as the cake comes back up to room temp.
For those who asked about whether the condensation leaves marks, no if you follow the advice of above poster: NO TOUCHY THE CAKEY.
It does take quite some time to come back up to room temp. Bring the cake out at least four hours in advance. It will go through a few stages:
*a glimmer of moisture on the surface
* sweating
*shininess
*back into a satin/eggshell shine
*finally back to it's original matte (if that's was what your original went into the fridge looking like)
That's the cycle of back-to-room-temp on a fondant covered cake.
It's fine if you don't panic and just let it do its thing.
Beautiful explanation!
Hello -
For those of you who refrigerate cakes - do you just put it in the fridge? Or do you cover it with saran wrap and then fridge it?
I'm just thinking about the condensation when it comes out. And wondering if saran wrapping it will help.
Thanks!
I never cover mine.
If you visit www.facebook.com/rbicakes and go to the photos, then to the "our work" section, Ron Ben-Israel just posted a pix of his walk-in full of cakes....nothing covered in there!
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