Hi girls (and boys),
I need your help. My old refrigerator finally died so I had to buy a 3-glass-door commercial refrigerator (True GDM-72). It holds temperatures of 33F to 38F.
However it has become a real pain. The fondant in the cakes that are kept overnight looks very humid and sort of melt. The scrolls also show tiny drop of waters and start "crying".
I had to literally do some magic to recover from this, but I can not go on with this. Does someone has experience this before? What do I do? Help!!!
I thought that commercial refrigerators had humidity control settings and that's exactly why professional bakers can use them for decorated cakes like we see on all the shows. Check your manual and see if you can adjust the humidity control. I am only a hobby baker but hopefully my response will give you an extra bump.