We've had some poor luck refridgerating our fondant covered cakes. They sweat after they hit room temperature and sometimes start to sag. Should we be refridgerating our cakes? I see on cake boss that they store all their cakes in the fridge. What are we doing wrong? I suggested letting the cakes sit in room temperature, but she's worried about the cream cheese filling going bad. Any pointers would be greatly appreciated!
Can't let things filled w/ cream cheese sit out for very long, so you probably do need to refrigerate.
If the cakes are sweaty IN the refrigerator, then you have a high humidity unit and it's bad for fondant covered cakes. My home refrigerator is never "damp" inside, but some commercial units are designed to be humid.
If the cakes aren't damp until they hit the regular room air & temp, then the sweating is to be expected. Just like when you take a can of cold soda out of the fridge and it begins to sweat. It's just condensation forming as the cold can collects water out of the air.
If it's the 2nd scenario, the only remedies I can recommend are to box and then cover in plastic (wrap or bag) before refrigerating and to allow to come to room temp BEFORE unwrapping--this keeps room air from getting to the cake and cuts down on condensation. The other option is to immediately place the cake in front of a fan and to not remove it until it's completely at room temp.
Ah! Great ideas. Thanks for the knowledge. I will try those methods out. Much appreciated!!