I'm completely new to cake decorating and I have only made one fondant covered cake. Everything turned out great while making, filling and covering the cake. But when I took the cake out of the fridge in the morning, it was really hard to cut through the fondant. So my questions is: What is the best way to store a 3 tiered, marshmallow fondant covered cake for 24 hours? Any input would be appreciated. Thanks.
I did that the first time I worked with marshmallow fondant because the cake had cream cheese filling, but I let it set out for several hours before cutting it. I have since learned that you are not supposed to put fondant in the fridge. So I just try to use fillings that can set out for a couple of days now so that I don't have stick my cake in the fridge.
I store my fondant cakes in the fridge all the time, yes it gets hard, but that's the point..............makes delivery a breeze. It usually sits out at a reception for 6 hours before being cut and in that time, it comes to room temp and is easier to slice.