I need to refrigerate a decorated fondant cake. It tastes better, I want to use a perishable filling & it is firmer,,,,easier to handle.

On Cake Boss, Buddy seems to put any and all cakes in the fridge. What about you guys? Will it sweat & ruin the finish if I refrigerate?

Thanks!

I use Satin Ice... I refrigerate EVERY cake (my fillings require it). I've never had a problem from it.

I too always refrigerate when using Satin Ice - but Choco-Pan just doesn't like the fridge (it sweats like crazy). I've also had no trouble refrigerating Wilton.

I use MFF and refrigerate all the time (at least when the cake will fit in my fridge! LOL) and I don't have any problems.

I just recently started refrigerating cakes when they need it. I was scared at first, but bobwonderbuns gave me great advise. Don't touch it at any point or it will leave fingerprints. It may condensate, but it will disappear as it comes to room temp. Oh, I use satin ice as well.
I don't watch cake boss...but some bakeries have special refrigerators for cakes. I know someone on here posted her orders for one weekend, and she had a special cake fridge. I don't remember what the difference is..something about lower fan or something..IDK. Anyway, my point is maybe Buddy has one of those,too..which is why he puts all his cakes in there with no worries!

I've refrigerated regular and chocolate MMF and never had any problems.

Yay!!! I'm so glad to hear the consensus! I, too, use SatinIce, so in the fridge it goes!

thanks to all!

Hmmmm, I have never, in the 20 odd years I've been using fondant, ever put a fondant cake in the fridge - never had a problem either

All my decorated fondant cakes go in the fridge.
Very little choice as our summers get up to 40 degrees Celcius!
Never had any problems at all & the cool tasting cake goes down very well on such hot days!

We have hot & humid summers too & as long as you keep the cake in an a/c room ( before taking it outside,if that's the case ) it's fine....but each to their own I guess !

I used to think the fridge and fondant don't mix but I've discovered it's okay. You can refrigerate or freeze fondant covered cakes as long as you take it out and bring to room temp a few hours before serving. I set mine uncovered on a table in a cool room and direct a fan onto it until the condensation evaporates. No discernible change in texture, looks, taste or quality.