When using fresh fruits as a filling and covering the cake in fondant. Would it be okay to leave the cake in the fridge in case the fruit might spoil or is it okay to leave it out since the fondant can't be refrigerated? How does this work?
I'm planing to use fresh strawberrys for a filling and covering the cake with fondant by Thursday night. Friday will be traveling day with the cake and Saturday is the final touch/decorating/stacking together right before the wedding.
I work 8 hrs a day and only have a few hrs a night to work on it.
Please let me know if I should put the cake in the fridge or just leave it out?
Fresh strawberries ARE a perishable filling so the cake must be refrigerated.
Fondant can be successfully refrigerated, just don't touch any condensation spots and they'll dry without leaving marks.
Also when taking out the cake, will the fondant stay hard or will when it becomes room temp it will soften up by itself? Also How long does it normally take to soften up?