I am not sure what to do...and I am hoping someone may be able to help me out.
I have never done a cake in fondant the day before (only day of), so I am not sure whether or not to put cake in the fridge.
The only thing that makes me wonder is that the filling is whipped cream based and should be refrigerated.
It is a vanilla cake with the whipped cream based filling, Dede Wilsons BC on top and then fondant on that. There will be a gumpaste flower arrangement on top (another new one for me), and ribbon around the cake...
So, I guess the question is, to fridge or not to fridge???
Thanks!
i fridge it for several reasons.
1) concern for safety of filling
2) to keep filling firm so cake doesn't slide, lean, bulge, etc.
I'd leave off the ribbon and topper until out of fridge and getting ready to serve.
If can put in box and close the box...will have less problem w/ condensation on the cake -- just leave in closed box until at room temp.
HTH
http://forum.cakecentral.com/help-need-to-know-about-ftopicp-1177961.html#1177961
There have been several posts with the same dilemna. Consensus looks like FRIDGE it, but watch for condensation.
Good luck!
I'd place a paper towel on top of the cake to absorb moisture, and wrap it in saran wrap. That's what I do to refrigerate or freeze.
I just made a cake with fondant and put it in the refrigerator. First wrap it tightly with saran wrap. When you take it out take the saran wrap off. It will then start to have a sticky look and you will think the cake was destroyed, but it isn't. Just give it about an hour and it will all dry up and go back to being perfect looking again.
Biggest trick it to be sure it is wrapped well before you put it in the refrigerator.
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