Hi All!! So here is my dilemma. I have been making cakes for about a year, and mainly work with fondant. I have had a consistent problem with bubbles appearing even after I have used a pin to squeeze the air out. Its very frustrating to work on these huge cakes only to see the begin to melt sometimes. ( I usually blame it on the Texas heat, but i'm in San Diego this time and can't use that excuse) I know not to store fondant in the fridge, but someone at my local cake shop told me I was getting this problem because I put my fondant covered cakes back in the fridge, and that once they're covered I should just leave them out. The only problem I see with that is what if the filling is perishable? I am currently working on a 5 tier wedding cake that will alternate chocolate mousse filling and Strawberry filling, both of which should go in the fridge, especially if the wedding is Sunday and I plan to complete the cake Saturday. I don't think those fillings will keep for 24 hours without refrigeration, or will they??
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10/18/12 at 9:46am