Buttercream can be a room temp for several days, even if it contains real butter. The sugar acts as a preservative.
I've never tried refrigerating a fondant-covered cake, but I've heard of it being done...
Anyone?
Fondant depends on the type you use. Some will start sweating when you get them out of the fridge and if your cake is super moist, the moisture in your cake will make this worse and sometimes melt parts of the fondant. Trust me, it's happened to me. I have started using fondx which is meant to be moisture resistant and i havent had any problems with it at all. All my cakes are refrigerated now.
Nati
Nati-
I have started using fondx which is meant to be moisture resistant and i havent had any problems with it at all. All my cakes are refrigerated now.
Nati
Have you used luster or pearl dusts on fondx? Just wondering if it's a completely dry surface that will allow the dust to be applied evenly. I refrigerate all of my cakes because the icings and fillings are perishable, so I just deal with the condensation issue. But dusting is still tricky. I have to work really fast or it sticks and looks uneven.
By the way, I love your cakework. 
Nati-
I have started using fondx which is meant to be moisture resistant and i havent had any problems with it at all. All my cakes are refrigerated now.
Nati
Have you used luster or pearl dusts on fondx? Just wondering if it's a completely dry surface that will allow the dust to be applied evenly. I refrigerate all of my cakes because the icings and fillings are perishable, so I just deal with the condensation issue. But dusting is still tricky. I have to work really fast or it sticks and looks uneven.
By the way, I love your cakework.
Thanks for the compliment. I havent used luster or pearl dusts on fondx. It is a completely dry surface though, just like any other fondant. I haven only just recently started using fondx. I made the following using it and i love it.
Nati
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=boonenati&cat=0&pos=18
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=boonenati&cat=0&pos=20
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http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=boonenati&cat=0&pos=0
(Have you used luster or pearl dusts on fondx? Just wondering if it's a completely dry surface that will allow the dust to be applied evenly. I refrigerate all of my cakes because the icings and fillings are perishable, so I just deal with the condensation issue. But dusting is still tricky. I have to work really fast or it sticks and looks uneven.)
What do you mean you deal with the condensation issue. How do you deal with it? I am not dusting, but am adding BC swirls on the fondant. Will the BC swirls fall off due to condensation. I had planned to use mmf.
Please advise!
How do you deal with it? I am not dusting, but am adding BC swirls on the fondant. Will the BC swirls fall off due to condensation. I had planned to use mmf.
Please advise!
When I say I deal with it, I just mean that condensation is inevitable for me. I live in a cool climate, but it still happens. My cakes and fillings are often chilled before I apply the fondant and because my fillings are perishable, I am moving tiers in and out of the fridge as I'm working on them. It's freaky to look at because it gets all shiny, but as long as I don't touch the surface of the cake, the condensation eventually evaporates. My only problem is dusting fondant. Unless everything about the tier is completely at room temperature and the fondant is dry, the dusts won't go on smoothly.
I don't use BC to pipe on fondant, so I don't know if your BC swirls will fall off. I use royal icing to pipe on fondant (and also to secure sugarpaste, royal or fondant accents to the fondant).
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