Please Help! To Refigerate Or Not?

Decorating By Cori1207 Updated 24 Sep 2010 , 6:20pm by Cori1207

Cori1207 Posted 23 Sep 2010 , 6:41pm
post #1 of 8

Hi there,

Next weekend, I'm planning on making a cake for my daughters birthday. The plan is to fill the cake with a banana cream filling and cover the cake in fondant.

I've heard you shouldn't refigerate fondant but if a cake is filled then it should be refigerated. Can someone help clear this up for me???

Thanks so much!!!

7 replies
bakingpw Posted 23 Sep 2010 , 6:52pm
post #2 of 8

The problem here is with the banana cream filling - which must be kept refrigerated. I have refrigerated fondant before but it does perspire when removed from the refrigerator. If the filling is really what you want, since the cake is for your daughter, maybe you won't mind a little perspiration.

MessMaker Posted 23 Sep 2010 , 7:04pm
post #3 of 8

Sorry to chime in, but I have a question along the same lines. I am getting ready to do my first 4 tier cake, 2 of the 4 fillings will need refrigeration, but the cake is for an event.

How many hours can a banana cream filling and a raspberry cream filling sit out before going bad?

Can I cover the ones that need to be refrigerated last, then stack and transport?

In other words can I leave them at room temperature for about 5 hrs (the time that it will take to cover, transport, and sit at the event?

Kimmers971 Posted 23 Sep 2010 , 7:20pm
post #4 of 8

You can refrigerate fondant cakes. They will sweat a bit when you take them out but it all depends on the temperature/humidity. Just let it sit and it will dry just fine. it's when you play with it that the wetness causes problems to the fondant and decorations.

Those types of fillings can sit out longer if the temperature isn't hot.

sandreaparkwelch Posted 23 Sep 2010 , 7:23pm
post #5 of 8

the general rule of thumb is 4 hours, but i have let filled cakes sit out longer as long as it is not sweltering hot. your best bet is to have all your decorations ready to roll at the last minute to put everything together. the fondant will sweat from the condensation from the cool cake too, but if you work quickly, it will still look ok, but with a glisten.

TerieV Posted 23 Sep 2010 , 7:43pm
post #6 of 8

I did a race truck cake and had to cut holes for emblems, etc. I used Satin Ice Fondant. It was OK refrigerated, but it shrunk where the cuts were around the emblems in the frig! I did another cake without any cuts and it was fine. I think solid sheets would be OK in the frig. I live in the desert so there wasn't a problem with sweating when I took it out. Maybe a fan on a low setting would help is someone did have it??

sweettreat101 Posted 24 Sep 2010 , 3:23am
post #7 of 8

I use mousse fillings on almost all of my cakes. I have left cakes out for up to 8 hours but in an indoor event. I have never had any problems. I always refrigerate my cakes for several hours before delivery.

Cori1207 Posted 24 Sep 2010 , 6:20pm
post #8 of 8

Thanks all for your advice!!!
I've never filled a cake with anything other than buttercream. It's not supposed to be too hot, so I'm thinking I might try it! I'll just make sure not to mess with it. icon_smile.gif

Thanks again!

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