Fondant/fridge Question?

Decorating By TheCakerator Updated 21 Apr 2012 , 11:45am by TheCakerator

TheCakerator Posted 21 Apr 2012 , 1:33am
post #1 of 3

I made a "red hat" cake for tomorrow. The brim of the cake is made out of red fondant, rolled very thin. It is on top of a sheet cake, with a small ball cake on top of the brim.

Normally I fridge my all my cakes until pick up. But I'm worried that the condensation that occurs once out of the fridge on the brim might sag it .. (the edges wavy, stuffed saran wrap under the brim every few inches, if that makes sense)

Does anyone here think the cake will be better in the fridge or out on the counter? Or better yet, does anyone want to reassure me the condensation will not be heavy enough to weigh down the waves on the brim?

2 replies
pmarks0 Posted 21 Apr 2012 , 3:19am
post #2 of 3

If there filling isn't perishable I wouldn't put it in the fridge. Better safe tha sorry. The only reason I would put it in, and I do think the moisture in the fridge could affect your hat brim, is if it's very hot where you are and you are using SMBC.

TheCakerator Posted 21 Apr 2012 , 11:45am
post #3 of 3

Thank you. I left it out all night and it did fine.

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