I have read many comments and posts dealing with fondant covered cakes sitting overnight. Many say it is ok to keep the cake out on the counter as long as it is covered in a box. I did this this past weekend and the next day i looked at the cake and the fondant was not really smooth anymore! It looked lumpy and not as nice. So, my question is, why did the cake turn out lumpy looking instead of smooth like when i had first covered it? Should i put it in the refrigerator next time or was the icing too soft which made it lumpy the next day? I need help since i have many tiered cakes coming up and i need to cover some before the date of the event!!! Thanks!
Sounds like the cake settled overnight. I don't cover my fondant cakes and let them sit. Do you let your cakes settle for a few hours after crumb coating? Do a search on here regarding settling cakes. Good Luck
Well, I always refrigerate my cakes, I don't leave them out for any reason. I tend to use many perishable fillings in my cakes and SMBC or IMBC, so I have no choice. Not knowing what type of BC you used, I can only guess that maybe it got too hot sitting out all night. I don't have problems with fondant and refrigeration. There can be condensation on them as they warm up when removed from the fridge, but it doesn't do any harm. Just don't touch it while its wet. It will evaporate and be fine.
I'd say that if you didn't let your cake settle after it had been crumb coated [I try to let them sit overnight whenever possible], then that's what happened.
The box may also have kept the fondant from drying a bit, which does help the cake keep it's smooth shape. If air isn't circulating around the cake--even just a little bit--then it can sag, especially if it happens to be warm/humid.