What do you do about a cake that needs to be refrigerated but you want to cover with fondant. I know it sweats from the condensation from experience. I want to avoid that!!
Any tips???!!

I don't know any way to counter the rules of nature. Anything taken from a cold environment into a warmer one is going to sweat. Colette Peters won't do a cake that requires refrigeration for this very reason. I never put anything in or on a cake that requires refrigeration, if it's going to include fondant. In fact, I try not to put anything in or on a cake that requires refrigeration at all.

What sort of filling do you use if it isn't kept in the fridge?? And will last a few days outside of a fridge??

nati,

I've wondered about FondX. what exactly does it taste like?

Kettlevalleygirl,

jam or jam mixed with a shortening buttercream makes a great filling that does not need to be refrigerated.

I use FondX, it has a really smooth mellow vanilla flavor. It is yummy, in no way overpowers the taste of your cake!!!!!

Is is also very pliable and easy to work with!! I got mine from

www.calvajaonline.com

Thanks missyjo30 for that link. I had no idea that textured rolling pins existed. How neat is that to put patterns into fondant before applying it to the cake. It is like wallpaper for cake! I have found a new gadget that I have to buy!

no problem!!!!!!!

jam or jam mixed with a shortening buttercream makes a great filling that does not need to be refrigerated.


Thanks JoAnnB, I will try it!

FondX is definitely good! I am newer to fondant, but have found it to be workable and palatable! I was wondering, too, about the condensation factor because I am doing a cake this weekend that has Bavarian Cream and fresh strawberry filling...and therefore needs to be refrigerated. The folks at CalJava said that the white chocolate fondant won't have problems (any chocolate chemists out there?) because you can refrigerate it just as you would other chocolates. I am just going to fill, frost, fondant and fridge the cake so that it is cold for delivery and set-up.

I used Fondx and put the cake in the fridge overnight. when I took it out the next day it was covered in condensation. I don't know if it was because it was very hot?!(the weather I mean)

Move to Arizona.. I'm a Satin Ice User.. I referigerate all my cakes (I won't deliver a wedding cake that is not chilled) and I don't have condensation problems. This problem must be regional or it could be your refrigerator...Aren't some drier than others?

I have started using FondX exclusively because I have found it to have the best taste and it is great to work with. I kept a two tiered cake in the fridge overnight and had no condensation at all the next day. I have done this a couple times. I love it! I have found that Pfiel & Holing have it for cheaper than Caljava so you might want to try and order it from there.
HTH,
Heather

I have started using FondX exclusively because I have found it to have the best taste and it is great to work with. I kept a two tiered cake in the fridge overnight and had no condensation at all the next day. I have done this a couple times. I love it! I have found that Pfiel & Holing have it for cheaper than Caljava so you might want to try and order it from there.
HTH,
Heather

P.S. I buy premade pastry filling that doesn't need to be refrigerated for my fillings. I get it at my local cake store. Great stuff!