Do You Refrigerate A Fondant Decorated Cake Or Not??

Decorating By prettycupcake Updated 2 Jun 2012 , 12:54pm by mommynana

prettycupcake Posted 1 Jun 2012 , 2:39am
post #1 of 6

How come some books and people say you can refrigerate a fondaant decorated cake and some say you cant!! I have a cake thats filled with fudge so I think I need to refrigerate but I read that putting the cake in the fridge makes the cake develop bulges...so confused...

Also, how can I reduce the oil in a cake recipe without ruining the recipe and jeopardizing moistness??

Help Please!!

5 replies
PrivateNameHere Posted 1 Jun 2012 , 2:42am
post #2 of 6

I would not EVER refrigerate a fondant covered cake. It sweats when it comes back to room temp.
You can sometimes substitute applesauce for half the oil in a cake without a difference in the moisture.
Good luck!

rgraboski Posted 1 Jun 2012 , 2:48am
post #3 of 6

When I first started doing cakes, someone told me to freeze them solid then scrape and whittle away to give them a perfect round/square/whatever shape then cover with fondant. I did that and always got huge bubbles under the surface.

Now, I put my cakes in the freezer for about 1 hour, finely tune them, them cover with fondant and store in refrigerator. You must be careful to get out all air bubbles when you initially cover your cake with fondant. I have not had a bubble problem in years.

I let the refrigerated fondant covered tiers sit in refrigerator for at least 12 hours. Then stack and decorate. The final cake goes back in refrigerator until delivery.

I deliver at least 2-3 hours in advance so that the cake can come to room temperature, the condensation that forms on the surface can evaporate, and voila!

srkmilklady Posted 1 Jun 2012 , 3:56am
post #4 of 6

If the "bulging" you are talking about is around the middle of your cake between the layers, that isn't from being in the fridge. The cake hasn't "settled" and that is the reason.

"Torte, dam, fill and wrap your cake in plastic. Then put a ceramic tile, generally the same size as the cake on top and let it sit for 3 hours." (quote from leah_s on this site) http://cakecentral.com/cake-decorating-ftopict-633571-latest.html+trick

As for refrigerating your cake?? I always refrigerate my fondant covered cakes if they have a perishable filling. When you take the cake out of the fridge you have to allow it to come back to room temperature without touching it. The condensation will evaporate and the cake will be fine.

HTH... icon_smile.gif

PrivateNameHere Posted 2 Jun 2012 , 12:07pm
post #5 of 6

I stand corrected. Though, I do not use perishable fillings as of yet. I need to start doing more stuff like that!
Thanks for the tip on letting it come to room temp without touching it! I just remember one cake I did that I was certain was ruined and freaked out on because of the condensation.

mommynana Posted 2 Jun 2012 , 12:54pm
post #6 of 6
Quote:
Originally Posted by srkmilklady

If the "bulging" you are talking about is around the middle of your cake between the layers, that isn't from being in the fridge. The cake hasn't "settled" and that is the reason.

"Torte, dam, fill and wrap your cake in plastic. Then put a ceramic tile, generally the same size as the cake on top and let it sit for 3 hours." (quote from leah_s on this site) http://cakecentral.com/cake-decorating-ftopict-633571-latest.html+trick

As for refrigerating your cake?? I always refrigerate my fondant covered cakes if they have a perishable filling. When you take the cake out of the fridge you have to allow it to come back to room temperature without touching it. The condensation will evaporate and the cake will be fine.

HTH... icon_smile.gif





Exactly, What srkmilklady said, If I made a cake that had to go in the fridge I never had a prob. with it.

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