Refrigerating Fondant Covered Cakes
Decorating By blaquescarlett Updated 11 Feb 2007 , 4:36am by norma20
Can you refrigerate a fondant covered cake? PLEASE do not send me a link! My computer keeps freezing every time I have to open up link after link 
Thanks for any and all help!
i made a three layer MMF covered cake once and refrigerated one layer. when i took it out of the refrigerator it started looking "wet". dusting it with constarch didn't even help. the other 2 layers that stayed out were fine but the refrigerated layer was a disaster! i read somewhere MMF was best left at room temp. other kinds of fondant may be ok to refrigerate. dunno much really...am a newbie.
Thanks ladies! Humidty is horrible here, so I guess I'll have to leave it out.
I brought a cake to work tonight with CBC and MMF accents (for a b'day party for boss). I bartend on weekends at a local Bar&Grill and the only two options for storage were the kitchen or the walk-in cooler, I chose the cooler.
It was in there for about 3 hours and when they took it out to the table it still looked fine!
I sure was worried, though.... 
For me, is a big NO NO. bows go flat, the hole cake sweets...color runs...
...mine doesn't get wet'n'sticky...its gotta be a climate thing
Agreed. I refrigerate all of my fondant cakes and they are fine. Just don't touch the surface while it's coming to room temperature.
I have refrigerated a SatinIce fondant-covered cake and it was fine. Put it in a box for a couple of days in the frig; air-dried in the box for a couple of hours; it was fine.
If decorated with darker colors they may tend to bleed. When you take a fondant-covered cake out of the frig, don't be tempted to mess with the condensation that may show!
...mine doesn't get wet'n'sticky...its gotta be a climate thing
I think so too. It's super humid in the northeast in the summer and really dry when it gets cold mid winter. So, I could probably get away with refrigerating a cake right now if I needed to.
Courtney
I agree that cakes covered in rolled fondant should not be refrigerated.
But, most of the times I am concerned about certain fillings like chocolate ganache, Italian pastry cream, lemon curd, and those ones made with cream cheese turn out bad without refrigeration. Also, I always moist my cakes with some sugar syrup. I think that these types of cakes taste always better, if are served cold. So, I refrigerate them.
But I never like the final result. When they come out of the fridge they are always sweat. What should I do?
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