AHi all. I need some advice please. I have just completed my 3 tier carrot cake with buttercream icing, all covered in fondant and decorated with fondant roses. Theres still a day left for the event and im concerned cos today is gonna be a sweltering 34 degrees celcius and very humid. Whats the best way to store the cake? Im leaning towards refrigeration. Can the fondant covered cakes be refrigerated? And will the roses survive too? Pls help!!!!! I dont want the cake to flop now after all my efforts. TIA
If it's 93 degrees f in your kitchen, then the cake should be refrigerated in my opinion. I would try the box method where you seal it in a box, refrigerate, then when you take it back out, don't open the box until it's had time to reach room temp. They might be fine, but to be on the safe side, I'd remove the roses first if possible
ADo you have a/c? I couldn't even sit in a room that hot, let alone work.
AThank you so much for your advice. Im a beginner at this and I always get great help here. @howsweet, I will refrigerate it and take the roses out. Can always add them at the venue. Thanks a million
AJust 1 more thing: how long can I leave it in the refrigerator? 24 hours? Too much? Will it get too moist and unmanageable? TIA
I had a similar day 37c (yuck too hot day) kept a Ganache and fondant cake refrigerated for a full 24 hours without any problems. The cake becomes sticky and shiny with condensation when it first comes out of the fridge. I left it in the coolest room with a fan circulating air and the condensation evaporated within a couple of hours, the cake was perfect and I delivered it to an airconditioned venue. Over summer I always refrigerate my cakes it is just too hot not too.
AThank u all. I left the cake in the refrigerator for 24 hours with no problem whatsoever. It turned out beautifully.