Fondant Cakes And Perishable Cakes And Fillings
Decorating By symho2000 Updated 24 Feb 2010 , 9:25pm by symho2000
Hi, what's the secret with bakeries that can cover a sponge cake with fresh fruit filling with fondant? I thought you can't store fondant covered cakes int he fridge/and/or fondant covered cakes don't do well with softer cakes like sponge and cheesecakes.
I always use fruit fillings and mousses in my cakes - one of the tricks is to make a dam of BC so the filling does not get in contact with the fondant. And even without a dam my cakes do fine for up to a day or 2 as long as they are refrigerated.
I always keep them in the fridge uncovered( for several days) - in the paper cake box but without the lid. That way teh air can circulate and I haven't had any problems
It also depends on what kind of fondant you use - MMF and Ballinas brand does not need a seal of BC for example. When I use homemade fondant ( not MMF) I brush the side towards the cake with a little cooking oil and it will seal in the moisture.
We have a very different cake tradition and taste here - the important thing is the filling not the cake. The thicker layers of filling and thinner of cake the better. So when I make a cake 4 inches high it's 75-80% filling! But we still want to cover with
You can also build the cake in the tin or cake frame and cut out a strip of cake that you use as teh outer edge or dam.
Thanks egensinnig. So you are saying from your experience fondant in the fridge is fine as long as it's uncovered. I use either Satin Ice, Wilton or my own marshmallow fondant. I guess I'll have to test it out. If I can do a sponge cake with fresh fruit fillings AND fondant covered that would be so amazing. I just thought you can't do that but I guess you can!
I cover all my cakes with and without perishable fillings with mmf and refridgerate them all the time.
Thanks egensinnig. So you are saying from your experience fondant in the fridge is fine as long as it's uncovered. I use either , Wilton or my own marshmallow fondant. I guess I'll have to test it out. If I can do a sponge cake with fresh fruit fillings AND fondant covered that would be so amazing. I just thought you can't do that but I guess you can!
Yes - every single cake I've made has been in my fridge for a day or two and they have all been fine. I should also add that I have a new fridge that creates a very dry environment - an older fridge might be different - just guessing.
As long as you have a protective coating - BC or ganache -between the fruit filling and the fondant you should be fine!
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