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