Too Much Condensation!! How Do I Stop It?!?!?
Decorating By melissa043 Updated 21 Jun 2007 , 2:47am by melysa
I have to make a cake on saturday for my brother...his graduation party is on sunday at 3pm. I've made 2 cakes this past week and when i put them in the fridge overnight and then take them out the next day they have soo much condensation on them. What can i do so this doesnt happen to me on Sunday? There are going to be ALOT of people at the party and i want this cake to look perfect for him! Also it is going to be a 3 tiered cake...any suggestions on how and when i should put it all together? TIA!!
put them in front of a fan for about an hour, and DO NOT TOUCH it!!! if its not a huge cake, it should be fine. if its huge, give it more time. if you are using fondant, you'll have better luck with something like satin ice instead of mmf. dont take the cake directly from the fridge to an outdoor location. also, avoid using dark colors on top of white buttercream icing, the condensation may make them bleed into the white.
What temp is your fridge set at? I know that if it is too cold and your kitchen temp has a big difference it will condensate very quickly. I usually store my cakes if it is only overnite lightly covered (in my cooled off oven) but never longer than that.
The fan idea is a good one - it will help dry the water as it forms.
The best way to prevent condensation is to not refrigerate the cake. The next best thing is to minimize the temperature difference between cold and room temp. As suggested, check your fridge temp and raise it a bit if necessary, then crank the AC in the house and move the cake to the coldest room.
Logically, a dehumidifier would help too, but couldn't say for sure.
Thanks for your advice...this is going to be a 3 tierd cake...12, 10 & 8 inch. All covered in BC and possibly some CTs. Yeah maybe my fridge is too cold. B/c as soon as i take it out, it seems like its immediately sweating.
When you take the cake out of the fridge, put it directly into a box and close it up. Let it sit in the serving environment for a good hour before opening it up. The humidity in the room is going to collect on the coldest thing in the room. If you let the cake slowly warm up to the room temp before you open the box, the condensation won't form on it.
I have never constructed a 3 tier before, but I would think because of the condensation issue, let the cakes come to room temp covered, then either construct after at room temp then deliver, or construct on site.
problem solved...dont refrigerate it! buttercream will be fine for up to two days a cool room temperature!!! if there is nothing perishable, ie: cream, mousse etc...then there is no need. buy a large tall shipping box from walmart for a few dollars and put the assembled cake in that, in a cool undisturbed room overnight and then when you need it, there will be no problem with the transition and condensation.
problem solved...dont refrigerate it! buttercream will be fine for up to two days a cool room temperature!!! if there is nothing perishable, ie: cream, mousse etc...then there is no need. buy a large tall shipping box from walmart for a few dollars and put the assembled cake in that, in a cool undisturbed room overnight and then when you need it, there will be no problem with the transition and condensation.
This is what I do 
THANK YOU, THANK YOU, THANK YOU!!! Now i feel alot better about this... i've been getting so anxious and crazed, I wasnt sure how to figure this out. I LOVE CC!! THANKS AGAIN!! 
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