I am having difficulties with my cakes and condensation. What is the easiest way (other than not putting it into the fridge) to handle it?
How do you all manage this issue?
okay, so i have read the other post about condensation on fondant cakes, and the little droplets evaporating, sealing in a box, putting under the ceiling fan, but I would like to know just how long it takes for the cakes to come back to room temp?
I have a white buttercream with dk burgundy piping detail on the sides, do you suggest that i don't put it in the fridge? I don't want any of it to bleed/run.
any help will be helpful.
Do you live in a humid area? I don't so I can put my cakes in the fridge with no problems. Does your cake have to be refrigerated? If not can you place it under a ceiling fan to help it dry. Dark colors and condensation don't work well with each other.
I am thinking that I won't put into the fridge, and wait until just before delivery time to have to detail it.