Refrigeration Questions For Fondant Cakes
Decorating By Smuffin Updated 7 Jun 2006 , 4:20am by Hula_girl3
I'm confused about how to make and store a cake covered in fondant that needs refrigeration. We were told in our cake decorating class not to freeze/refrigerate the cakes before covering with fondant and to not refrigerate it after covering the cake with fondant. What if the filling calls for refrigeration?
I'd like to try different types of fillings. I've only been using non-perishable fillings and I never freeze my cakes. Which means I usually have to bake so close to the delivery date. I'm confused....please help!
Thanks!
If you want to use a pudding filling for the fondant covered cakes....I would recommend using pudding cups that do not need to be refrigerated. If you want a chocolate filling how about a ganache?
I hope I can be of some help since you posted this a while ago.
In the bakeries I've worked at we always make our cakes on tuesday/wednesday and then they would be refrigerated or frozen. We'd ice on wed/thurs/fridays and fondant that day or the day before the cake would be needed. If not stored in the fridge properly the fondant will sweat, but here is what you can do to prevent that :
-Place fondanted cake in a Low Humidity fridge
-Place a box in the fridge, set the cake in it and then seal the box (we do this when the cake is fondanted the day before.
-Lightly wrap the cake in plastic wrap so moisture will build up on plastic instead of the cake.
I know that the type of fondant you use can also affect this but I have yet to run into any major issues putting fondant in fridge or freezer.
Oh and for freezing, fondant the cake and let it chill for 10 min+/- in the freezer so it can firm up the fondant. Then wrap it in plastic wrap and place in freezer. You can also place it into a styrofoam box with a lid.
This will also help in shipping cakes or sending them on airplanes.
Good Luck
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