Originally Posted by HaydenSC
but if I have a fondant covered cake or even fondant decorations on a buttercream cake, I box it. Wedding cakes, occasion ones, etc. I have big cardboard boxes that I store them in. If they are covered before I take them out of the cooler, they seem to not sweat as much when I take them out into the air conditioning.
No need to futz around with fans and gradual temp changes with this issue. Bottom line, simple solution is close to what you stated above. If a cake is in a sealed box when you take it out of the fridge, it will remain dry...if you keep it in the box.
Science lesson: (I give this lesson once a week here, at least) Cakes do not sweat. The moisture you see is not coming from the cake...or the fridge. It is coming from the humidity in the warm air outside of your fridge, condensing on your cold cake when you take it out.
Water takes different forms depending on its temperature, from steam/humidity at the warm end, liquid in the middle range to solid/ice at the cold end.
When the humidity (warm/gas) in the air in your room hits the cool of your cake, the temperature changes the gas to a liquid which accumulates on the cool cake surface.
So, the cure for this problem is to prevent the humid air from getting to your cake when you take it out of the fridge. If the cake is in a box when you take it out, the humid/warm/gas cannot reach the cool surface of the cake. It will hit the outside of the cool box and condense there, leaving your cake surface perfectly dry. The cake will be safe as it comes to room temp.