Probably Stupid Fondant Question...
Decorating By lcottington Updated 2 Jun 2006 , 6:07pm by tobycat
Okay so everyone says not to refrigerate the fondant...I'm using FondX for my first attempt tonight. I'm making a practice cake to be eaten by family probably this weekend.
So tonight I'm going to crumbcoat, fill and decorate. This is a stacked mini cake (9x4" hexagon lower, 6x4" round top) . Top layer is yellow cake with raspberry filling, BC and covered in fondant with edible pearls. Lower layer is yellow cake with raspberry filling and iced in BC with gumpaste flowers. Everything I'm using does not have dairy so it supposedly does not HAVE to be refrigerated.
However, I don't think my family can get through this in two days -- so what happens if I put it in the fridge? I live in AZ so it is dry and very hot here right now.
This is all practice for a large fondant cake that I have to do at the end of the month and I'm trying to bone up on fondant use now.
Thanks for your help...Lisanne (the confused fondant user)
P.S. Second dumb question -- if I use the crusting BC recipe from this site and don't want to refrigerate should I substitute water for the milk called for?
Fondant can be refrigerated, you just need to be prepared for possible condensation. this would a great time to test that. As long as you don't have a lot of royal decorations or bright colors, it usually works out OK. You just need to allow time for the fondant to reach room temp and dry out. If you can remove it from the fridge into a cool room, the condensation should be less.
I would say-refrigerate it. It is a great opportunity to experience the result of fondx and th fridge.
I read on this site that FondX is the one brand that CAN withstand refrigeration.
Also, even if the cake is left at room temp, you can still use milk in your buttercream. Buttercream made with small amounts of milk stays good at room temp for a few days.
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