Curious how it will handle refrigeration. Made it for the first time yesterday and need to cover and refrigerate the cake today. For those of you who use this is it generally a bit softer than satin ice? I keep wondering if I need to knead in more powd. sugar?
I refrigerate all my cakes before delivery but I live on the west coast so I don't have high humidity out here. If you get little condensation on your cake it will dry once you remove the cake from the fridge just don't touch it.
Ok. Just didn't know if it reacted any different than other fondants I've used. I too am on the west coast(summer is only just starting!) , and haven't had problems refrigerating before.