On many of my cakes I do a lot of handpainted detail work on the fondant, and nearly all of them for one reason or another need to be refrigerated at some point.

The issue I am having is that when I bring them out from the fridge to be presented or moved, condensation is destroying a lot of my detail work.

I have seen on creativecutters.com a product she calls "Geraldine's Cake Desiccant" that is supposed to help absorb moisture and keep things dry but I don't know if that would keep the cake from getting too much condensation on it while it comes to room temperature in the cake box.

Does anybody have any experience with this problem? Would love any advice...

I think the obvious answer is to stop making cakes that have to be refrigerated. I don't do a single cake that has to go into the refrigerator.

I dont think theres any way to avoid the condensation, other than simply not refrigerating and i dont think those desiccants will be able to control that much moisture

Ok, Thank you I will do my best to avoid the refrigerator.

How long is ganache (under fondant) safe at room temperature?

...Because a lot of my most popular fillings are things like white chocolate mousse or french buttercream and chocolate ganache, and because of the cream and egg content of such, if I'm not going to refrigerate-- I'm just wondering what a safe time frame for these things to be at room temperature is. Thank you again for your help!

A good investment, and fairly cheap, is a dehumidfier. We have one and don't have condensation problems at my bakery. IMO it would be unfortunate to only make cakes that don't require refridgeration - I think you would be losing a lot of wonderful textures.

I asked this very question when I took Mike McCarey's modeling chocolate class. He suggested putting a large clean garbage bag over the cake while it is in the fridge. I have tried this on several occasions and it really helps!