I have a carrot cake with cream cheese icing to decorate. I'd like to use some fondant to cover it. I think I've read somewhere, NOT to put fondant in the fridge. Any opinions?
Thanks!
Fondants have changed a lot recently and some refrigerate really well. Not sure if you mean marshmallow fondant, personally I don't find it refrigerates well but that is just me. I find since people put it on more thinly than regular fondant, that it tends to get slimey. With fondants that don't handle refrigeration well, if you can keep it to around 8 hours in the refrigerator you are better off, it may dull the fondant but not cause sliming issues.
I don't use fondant over cream cheese icing but I know others do and it seems to work for them.
I find that some cream cheese iced cakes can be kept at room temperatures below 75F for a few days although for customers I don't leave them out for more than 24 hours. For home use I will leave a cake like this for 3 days or so, no problems, have been doing it for many years. But if you are a licensed baker, likely the strict food safety rules state that you must refrigerate.
My creamcheese icing uses salted butter and the salt, in addition to the powdered sugar act as preservatives. My icing has no milk or cream added to it either. Some cream cheese icings have a large quantity of whipping cream in them and in that type of recipe, you would want to refrigerate.
Hugs Squirrelly
I have made cakes with cream cheese and buttercream icings with fondant decorations on them. I put in the frig and have had no problems. I especially like the Fondx fondant, because you can refrigerate. Some fondant like the Wilton don't want you too because it says the moisture will break down the fondant and become gummy. But if you have some decorations out of fondant I think you will be okay.
MMF fondant refridgerates really well. The only thing you need to remember is to coat the mmf w/a thin coat of crisco, wrap some saran wrap over the top of that then put in a baggie and take as much air out as possible. I've had it in the fridge for a week and just needed to bring it to room temperature or in microwave for a few seconds and then started to knead it again and the added layer of crisco helps to moisten it.
Good luck 
MMF fondant refridgerates really well. The only thing you need to remember is to coat the mmf w/a thin coat of crisco, wrap some saran wrap over the top of that then put in a baggie and take as much air out as possible. I've had it in the fridge for a week and just needed to bring it to room temperature or in microwave for a few seconds and then started to knead it again and the added layer of crisco helps to moisten it.
Good luck
Heehee, sorry, I meant when it is on a cake. All fondant refrigerate well or even freeze well, it is when they are on the cake that the issues occur.
Hugs Squirrelly
MMF fondant refridgerates really well. The only thing you need to remember is to coat the mmf w/a thin coat of crisco, wrap some saran wrap over the top of that then put in a baggie and take as much air out as possible. I've had it in the fridge for a week and just needed to bring it to room temperature or in microwave for a few seconds and then started to knead it again and the added layer of crisco helps to moisten it.
Good luck
Heehee, sorry, I meant when it is on a cake. All fondant refrigerate well or even freeze well, it is when they are on the cake that the issues occur.
Hugs Squirrelly
That's a good point you brought up.. I was wondering that myself as I made a few mmf cakes over the past few weeks and kinda went nuts(sorry 
) cause I put one of them in the fridge overnight not thinking. When I realized I did that the next morning I took it out and it seemed ok, I mean it was for home use so i tasted it and it tasted normal.
Point being I did put my mmf on kinda thick, so do you think that's why I didn't get a slimy look to it??? I also let it come to room temp in a box, do you think that had something to do w/it. The next mmf cake I made I did not put in the fridge, I put it in a sterlite container until delivery and that seemed ok. Which do think is best for the mmf on cakes. Thanks for clarifying this. Have a good day!
...all the cakes had bc frosting on them w/no milk and salted butter.
MMF fondant refridgerates really well. The only thing you need to remember is to coat the mmf w/a thin coat of crisco, wrap some saran wrap over the top of that then put in a baggie and take as much air out as possible. I've had it in the fridge for a week and just needed to bring it to room temperature or in microwave for a few seconds and then started to knead it again and the added layer of crisco helps to moisten it.
Good luck
Heehee, sorry, I meant when it is on a cake. All fondant refrigerate well or even freeze well, it is when they are on the cake that the issues occur.
Hugs Squirrelly
That's a good point you brought up.. I was wondering that myself as I made a few mmf cakes over the past few weeks and kinda went nuts(sorry
) cause I put one of them in the fridge overnight not thinking. When I realized I did that the next morning I took it out and it seemed ok, I mean it was for home use so i tasted it and it tasted normal. Point being I did put my mmf on kinda thick, so do you think that's why I didn't get a slimy look to it??? I also let it come to room temp in a box, do you think that had something to do w/it. The next mmf cake I made I did not put in the fridge, I put it in a sterlite container until delivery and that seemed ok. Which do think is best for the mmf on cakes. Thanks for clarifying this. Have a good day!
...all the cakes had bc frosting on them w/no milk and salted butter.
Haha, on no, not another nutcase, haha!
I think that if the marshmallow fondant is really thin, that is when you get the slime issues. Some folks have better humidity controls in their fridges too, so that makes a difference. In some cases, if the marshmallow fondant cake is not well-covered, the marshmallow fondant can dry out too, so that is another consideration.
There are regular rolled fondants on the market that are just fine in the refrigerator, Fondx from Cakevisions.com and MIL sugarpaste from Creativecutters.com are two examples.
Most fondants should be rolled to 1/4 inch to hold up the best although there are exceptions. Marshmallow fondant, well folks like to roll it as thin as possible which is great for taste but as soon as you roll any fondant really thin, it absorbs grease and humidity faster and you get the slime issues. Particularly true with really thin decorations like roses and such which will be affected by both conditions over time.
It will still taste fine. What you might get is dulling of the fondant sheen. And you might get a change in the texture when you cut the fondant covered cake. And with decorations, they may still look just fine but if they are, for example, a wedding cake where you will want to remove them to slice the cake and use them as individual decorations on each slice, they may just fall apart as you go to remove them.
This can happen even with regular rolled fondant flowers sitting on a buttercream iced cake, sealed in a box for more than 24 hours, I have had it happen to me too. So the best way to avoid this is to make sure your fondant decorations have had a good length of time to dry, I make them at least a week in advance and don't apply them for more than 24 hours to the time of the order delivery or set-up. In really humid weather conditions this applies too.
It really is more of a precaution than it is written in stone, that is true. It doesn't mean it will cause issues every single time, it won't, but it can sometimes.
Hope that helps.
Hugs Squirrelly
You are very welcome kiddo!
Hugs Squirrelly Cakes
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