I made two cakes covered in fondant. I made MMF and used another color fondant that I brought (the cakes were decorated in black and white fondant, so I brought the black foundant from the store). The issue I had was that I put the cakes in the freezer the night before to make sure it was nice for the event. However, I set the cake out about 3 hours before the event and the store brought fondant started to sweat (melt). By time it got to the party, the black fondant was running (melting) into the white fondant. It was a mess and made my cake look real funny. Is this normal? Should I have NOT froze the cakes with the fondant on them? Please help so this will not happen to me again...
Nope. Don't put fondant in the refrigerator or freezer.
Your fondat wasn't actually "melting"---the cold cake caused the moisture in the air to condense on the cake. The water droplets then mix with the sugar in the fondant and make a syrup.
You can refrigerate and freeze fondant covered cakes, but you have to keep the moist, room air from coming in contact with them until they have reached room temp.
I do this by boxing the decorated cake, wrap the box 2X in saran wrap, and then place in a garbage bag that I've gotten as much air out of as possible before seeling. I put it in the freezer and then move it to the fridge, fully wrapped as described, 24 hrs. before it's to be served. About 4 hrs. before serving (more if it's a large cake), I sit it on the counter, still wrapped. I remove it from the wrappings as close to serving/display as possible. Out of the wrapping, but at the same temp as the room, there is no option for condensation--unless it's an ungodly humid day, and then any cake would get condensation on it.
Absolutely agree with Rae, I refrigerate my cakes all the time. I have found the Fondarific or Chef Duff's will sweat more than the other fondants and I have to keep the cakes covered longer.
Thank you my sisters for the information. This is why I love the community support I get from CakeCentral. Since I'm so new, I don't know or understand a lot about making cakes or the whole cake decorating process. However, I love going to my Sister Cakenogolists (my word for Extraordinary Cake Decorators) for guidance. I did used Chef Duff fondant and it did sweat and started to run. The MMF did not seem to be sweating as much.
I will keep on trying to improve and learn my new craft and thank you all for the advice....
Fondx has come out with some great colors now. I just got the red and black and so far they don't "melt" like the Fondarific (aka Chef Duff). In all fairness though it isn't 110 right now, so it may not be a fair test. Have fun Caking