Refrigerating Mmf Covered Cake
Decorating By Alwayzmakincake Updated 27 Aug 2007 , 3:40pm by Alwayzmakincake
Hello Everyone,
I need advice. I recently read somewhere that you should not refrigerate a fondant covered cake because of condensation. My buttercream underneath the fondant is made with butter and crisco. I know I need to refrigerate butter. Any advice on this?
Also, if I do decide to just cover the cake with buttercream, will my fondant accents slide off the sides if the buttercream starts to get soft?
Thanks for any advice,
Michele
glad you asked this question - i was wondering the same thing.
i've also put my fondant covered cakes in the fridge with no problems.
I don't know about refrigerating fondant covered cakes, I have heard what you have about the condensation...
Anyway, I've done cakes with BC frosting and fondant circle cutouts on sides and top of 2 cakes. Made, decorated and delivered both cakes on same day, one of them was for the following day. Weather was pretty humid not too hot but warm, and I didn't hear of any thing sliding off the cake... oh and I even forgot to dowel the bottom tier of the cake to be eaten the following day 
didn't hear of that falling sinking or cracking either, Lucky I guess. . . . .but I won't forget the dowel support again
We cool our home using window air conditioning units which are of course not ran while we are at work. Due to this fact I always refridgerate my MMF, white & colored, and have never had a problem with anything sliding off, or colors bleeding. The only problem you need to be aware of is that the MMF will become hard and until softened back up stands a chance of breakage when handled. Example: I made MMF daisies and the petals on several wanted to break when I took then off of the parchment paper because they were hard and fragile. I waited approx. 30 minutes and was able to handle them fine without any problems or breakage. As a matter of fact I have a MMF covered cake base with candle base, and candle already attached in the fridge now that I made this past weekend for a party on Saturday for my nephew. I did the same thing in June for my best friend's daughter's cake and had NO problem.
Hello,
Okay. So four of you think it's fine and one doesn't. I may just do a practice and see what happens, because I'm so nervous about doing the cake in general anyway. Anymore advice?
Thank you!
Michele
I don't know about refrigerating fondant covered cakes, I have heard what you have about the condensation...
Anyway, I've done cakes with BC frosting and fondant circle cutouts on sides and top of 2 cakes. Made, decorated and delivered both cakes on same day, one of them was for the following day. Weather was pretty humid not too hot but warm, and I didn't hear of any thing sliding off the cake... oh and I even forgot to dowel the bottom tier of the cake to be eaten the following day
didn't hear of that falling sinking or cracking either, Lucky I guess. . . . .but I won't forget the dowel support again
I am doing a similar cake for a wedding next weekend - did yuo just attach the fondant with BC or did you use something else?
If the filling needs to be refrigerated, put the cake in the refrigerator. It does make the MMF shiny, in my opinion, not a bad thing. I try to allow the cake to come to nearly room temp. before I deliver it. If the cake is picked up, it stays in the refrigerator until it goes out the door. I've never had a problem.
I think weather plans a major role in the equation. I live in NC and right now the dew point is 77. I have covered a cake in MMF aand refrigerated with no problems in relation to the cake itself. The decorations, tho, didnt hold up because of the condensation. BTW- Refrigerating butter is controversial. Growing up we never put butter in the fridge- it just sat on the counter in the butter dish. Bacteria and mold need a food source (mainly sugar and water) of which butter has very little of either. It is a judgement calle tho. I personally dont refrigerate any of my butter-BC cakes.
It doesn't get melty and too soft after sitting out too long?
I made a fondant covered cake for a baby shower yesterday. I didn't use butter in my BC (all old style crisco), and it sat out from 10pm on thursday night, all the way through till the shower at 3pm on friday. I did have it in a pretty cool room at all times. It was totally fine - didn't melt, didn't sag, didn't tilt. And the decorations didn't melt onto the white fondant. So, I think leaving it out is ok. However, after the shower, it started getting very muggy outside, and I told the mom to be to refrigerate the remainder when she got home.
I am doing a similar cake for a wedding next weekend - did yuo just attach the fondant with BC or did you use something else?
I used a Swiss Meringue BC which does not crust, is stays pretty soft, so I just set the circles where I wanted them, but if I were to add fondant decor to a fondant covered cake, I would use a little water, just to dampen it.
I think this just depends upon the person and where you are at. I had always heard not to refrigerate fondant, but I have never had any issues and I refrigerate all of my cakes. Only when it is over 100 degrees do I even have any issues with condensation...and even then just let it come to temperature and the condensation will disappear. HTH!
Thanks Ribbitfroggie (Love the name!),
I'm making a practice cake anyway, so I guess I will see what happens. I have buttercream with butter underneath the fondant and vanilla pudding in the middle of a two-tier. I know I should refrigerate it.
Thank you!
Michele
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