Please any help would be greatly appreciated! I use Swiss Meringue Buttercream, curds, etc. all of which require refrigeration. But, Fondant and the cooler don't mix. So why is it that it seems everyone is making cakes containing these components and using fondant? How do you do it? I have a test cake in my kitchen this weekend, to see what happens to the cake over the time period I would normally need for a wedding cake, and I just cut into it, and it really is too soft. If there is someone who can explain how they pull it off please tell me how, as I am really ready to give up on fondant as an option, as it is becoming a taste or beauty question for me. Thanks!
I always keep all of my fondant cakes in the fridge. As long as your fridge has a dry environment and you don't have anthing smelly like garlic in it it works great. I store them for several days without problem. And I only use perishble fillings like cream based mousses and even crumb coat with whipped cream at times.
The only reason I can think of for the cake to go soft is that it's to humid in your fridge and/or not cold enough.
Thanks for your reply. I must have a very moist cooler, as I have tried card board boxes, and now I even bought one of the "Cakesafe" traveling boxes. The last cake I did, the fondant was very moist & sticky. What type of cooler do you use? And are your cakes in some type of box while in it, and during the time it is coming to room temp? Thanks again!
I have a new fridge and I think it's LG. Nothing special about it as far as I know. It's put on 4 degrees Celsisus - a bit on the colder side I guess. I never cover them in the fridge nor outside and they harden up fine and are dry to the touch.
If you touch the inside walls of your fridge - are they wet/moist or dry?
the problem is that when you take it out of the fridge you have to let it sit and dry first...
i use smbc & fridge filling on every cake, cover in fondant, put in fridge pull out and it shoudl be fine after alittle...
but when you take out of the fridge won't the fondant sweat?
I also use SMBC in my fondant covered cakes and stick them in the fridge all the time. What I do is that I turn the fridge setting to the midway point and make sure it is dry, with no smelly food in sight.
When you take it out of the fridge, the fondant (depending on what brand you use) might sweat a bit but it evaporates after a while.
yes it sweats alittle, not to the point where things will bleed, just gets alittle sticky.... as long as you dont touch it with your fingers (even gloved) it will be fine... you can add things to it like accents they stick nice then!
i dont do anything special to my fridge, i dont put it in anything, or cover it..... never had a problem!
great advice thanks guys. I am a hobby baker and I am always wondering the same. I put them in after they are cut but in a container because I don't care if they are messed up but I have always been afraid to do it before. Now I won't worry.
I use IMBC and ganache under my fondant( I make my own using Toba Garret's recipe) and just about always refrigerate. Like CakeandDazzle said you just have to resist the urge to touch it for a little while. I've never had any problems.