Well, this whole subject has always been of interest to me, because, I would like to use perishable fillings. However The last time I refrigerated a fondant covered cake, it was a disaster, major air bubbles, I had to refondant 3 out of the 5 tiers, on my daughters wedding cake. Soooo, I am very scared to try it again. I so desperately want a bigger variety of fillings, but am scared to death. IN fact, I want to use Toba's French Vanilla Buttercream in my cake this weekend, but I am not sure how long it can be out of fridge. It has no eggs, but lots of butter, any suggestions or tips from anyone who has used this delicious icing???

[quote="MissRobin"]Well, this whole subject has always been of interest to me, because, I would like to use perishable fillings. However The last time I refrigerated a fondant covered cake, it was a disaster, major air bubbles, I had to refondant 3 out of the 5 tiers, on my daughters wedding cake. Soooo, I am very scared to try it again.
quote]

Just make sure to level all of the layers before you put the fillings in, and to really press down on the tier one it's filled. Don't smash it, obviously, but some people go so far as to put books or something heavy on them. I don't do that, but I give them a good press to make sure there's good adhesion between the layers.

Also, when you're doing the crumb coat, make sure that when you're icing where the two layers connect, that you're really pushing the icing into the crack. I think that a lot of times people don't really fill that space in, and air pockets will come out as a rsult. Really push the icing into the space first, then do the crumb coat.

mayo2222-- No matter what you do, people will ignore the stickies and keep asking the questions! I have a calendar and very specific information for brides next to the contact form on my website, and they still email me for dates that are totally booked up. People just don't think to check.

Sallybratt- You're right about the health dept. The package that they sent me was very clear that they want everything refrigerated between construction and delivery. They actually called me to ask about the IMBC recipe, too, since they had a question about using the egg whites in a buttercream before they'd approve it for use. They'd not only throw out a cream cheese filling cake that had been sitting out for three days, they'd also give you a violation and put you on the "repeat in a month" inspection list.

I don't think this is beating a dead horse, not when there's advice like "don't refrigerate a fondant cake ever" being posted.

A little off subject, but, I did my first wedding cake a couple of weeks ago and wanted it to taste good and I have always used wilton fondant. I see that alot of people use Satin Ice with great results so I used that .. it did taste good, but it was sooo dry and cracked and tore so bad that the morning of the wedding I was baking and the end result was a buttercream wedding cake and not in the original design the bride wanted. Is it just me or has anyone else had this kind of a problem?

Satin Ice does dry quite quickly, you do have to work very fast with. The first 20lb bucket I got was great, once I figured out how to work quickly. My second batch was sticky, and I have to add cornstarch to get it a good consistency. If you can work fast, it's a good priced fondant, but there are others that will allow you more time if you have the $$.

[/quote]I saw a few posts about SatinIce complaints recently, so it might have been a problem with the fondant. But why were you baking the morning of the wedding? Don't stress yourself out like that, get it done the day before and you won't have to drive yourself crazy![/quote

I covered it the day before first white all over then a red swagged overlay. I got up the morning of to put on the plates and add the fondant pearls and when I put the spatula under them to move them the fondant literally started crumbling off the sides, I had no choice but to bake. It was a nightmare!

Now there's a case for refrigeration right there. When I need to move my cakes to the fondant covered board I pop them in the freezer for a few minutes to firm them up. That way I can easily lift them with my hands and not worry about denting the fondant.

I don't know how others do it but this works for me.

I've never heard of SI crumbling like that tho. That's odd.

kandyc10--Oh, okay, it just seemed like you were baking the day of because that's what you usually did, not because it was an emergency! Sorry that happened.

Now there's a case for refrigeration right there. When I need to move my cakes to the fondant covered board I pop them in the freezer for a few minutes to firm them up. That way I can easily lift them with my hands and not worry about denting the fondant.

I don't know how others do it but this works for me.

I've never heard of SI crumbling like that tho. That's odd.

I refrigerate my fondant cakes all the time. I have never had any problems with the fondant or condensation. I actually like to chill my cakes because it makes it firm up a little and helps with transporting them to their destinations. I don't cover my cakes with plastic wrap or anything else once they are decorated. I just place them in the fridge until delivery. Maybe that is why I have never had any problems.

so not to start any more arguments on this thread but i have been thinking about this question a lot lately. I havent yet experimented with refrigerating any of my fondant cakes because i have been scared. I need to bake a small cake and just try it out though ( i live in fl and its humid and thats what also scares me). But i feel that using nonperishable fillings only is very limiting. But for those of you that do refigerate, do you give your customers and any special instructions for taking the cake out of the fridge. I always hear dont touch it etc from all the boards, but do you give your customers a guideline like take cake out 20 mins before cutting etc? also, how about a wedding cake, those tend to sit out for 4 hours or so (the duration of the wedding). what do you do if it has a perishable filling? Just some questions i have been thinking about lately before i start experimenting! thanks!!

I usually deliver the wedding cakes. They are ok to sit out for several hours during a reception and should always be served room temp if at all possible. The cake will stay quite cold for a good long time. Even smbc can be at room temp for 8 hours (some feel even longer). The fondant also protects the fillings and holds the cool in a bit.

At weddings I have made the cake AND attended the custards and such were still chilled even after hours of display time but the cake was nice texture because it had thawed.

Long story short (I know its a little late for that LOL) I have not had any issue refrigerating (of course I am not in florida) or using perishable fillings.

Thank you Edna. I also don't refrigerate my cakes.

I agree with you on the cold cake. I don't like them cold either. A cold cake taste stale to me. I refrigerated a cake once and you won't catch me making that mistake again. I don't use perishable fillings so there's never a need to.

I actually refridgerate my MFF covered cakes in my home fridge all the time (set to 37F). I had been afraid to, but found out that it was fine after putting leftover cake in the fridge. As long as the cake is in a cardboard box or uncovered. But... I made a 2 tiered fondant cake for my son this weekend and had it in my fridge with no issue (fondant smooth and dry after 18 hrs), then took it to the restaurant and had them store it in their fridge during the party b/c it was 93F out and I was worried about the heat. When it came out of their fridge (in the a/c controlled restaurant) it was a bit sweatyand of course a bit more so once we brought it outside to serve. I had fondant swags on it and it all held up ok, and wasn't so sweaty that it ruined anything, but it definitely reacted differently in the resaurants fridge. So, to me, the best answer is it depends on your fridge. That being said, you really need to test it in your own fridge given everyone's situation is different, and... if your using perishable fillings, you must. Just my 2 cents, HTH.

i had a cake covered in fondant by wednesday (left to sit on the table, boxed) & delivered by saturday..never had a problem

Thanks everyone for the helpful comments. If I do refrigerate my MMF fondant cakes, is there a certain temperature a home refrigerator should be at? Should I raise the temp slightly to lessen the chances of the cake sweating?

hi all,

just trying to get more input regarding refrigerating cakes. i am making a wedding cake for a friend, and the thing is, we are also a part of the wedding. so i would have to make the delivery early on that day and the venue informed me that they will be putting the cake in their chiller with produce. i am worried about this .....

also, if i fill my cake with swiss buttercream and ganache, how long can these stay at room temp??

thanks everyone .... eagerly anticipating the feedback!!