Sucessfully Refrigerated Fondant?

Decorating By hodl Updated 18 Feb 2010 , 4:58am by Rylan

hodl Posted 16 Feb 2010 , 11:53am
post #1 of 3

Hello. I would like to have an idea as to what is the temperature range at which some people have succesfully refrigerated their fondant. for example, is it from a regular refrigerator at home to 65 to 70 degrees? (just to give an example) or is it at a baker's shop with a specific temperature as to minimized the temperature range when the cake is taken to room temperature? or when the cake is removed to room temperature is their a minimal condensation to at least make the cake shiny?. Thank you for your coments.

2 replies
Kitagrl Posted 18 Feb 2010 , 4:57am
post #2 of 3

I always refrigerate fondant...in the summer sometimes it sweats but not badly enough to melt, and after about an hour at room temp it dries back out just fine.

Rylan Posted 18 Feb 2010 , 4:58am
post #3 of 3

I refrigerate all my fondant cakes with no problems. I just use a regular fridge.

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