How Long Can A Fondant Cake Sit Out

Decorating By kentuckyjode Updated 31 Oct 2009 , 2:27pm by Sweetsbym

kentuckyjode Cake Central Cake Decorator Profile
kentuckyjode Posted 31 Oct 2009 , 12:24am
post #1 of 10

Can I bake a cake and cover in fondant Wednesday and have it stay fresh till
Satirday? Once covered in fondant, cane it be placed in fridge or will that mess up fondant?

9 replies
KathysCC Cake Central Cake Decorator Profile
KathysCC Posted 31 Oct 2009 , 12:31am
post #2 of 10

I would not think that the cake itself would be fresh after 3 days. If you used buttercream under the fondant, I think it would not taste good or possibly go bad after 3 days.

I'd also be afraid of condensation if you put it in the fridge. This is a tough one and you may need a more expert opinion, but I think 3 days is just too long.

Tiffany29 Cake Central Cake Decorator Profile
Tiffany29 Posted 31 Oct 2009 , 12:57am
post #3 of 10

I have covered a cake on Thurs. for Sat. and the cake was fresh and still was a few days after the party. (party was the 24th and dh just polished off the last of it last night) So it should be fine.

when you cover the cake with frosting you are sealing out the air and keeping the cake fresh.

Some ppl refrigerate fondant cakes. When you take it out (don't touch it)you could put it in front of a fan to help dry the condensation and let it come to room temp. HTH! icon_biggrin.gif

Jeniwin Cake Central Cake Decorator Profile
Jeniwin Posted 31 Oct 2009 , 1:18am
post #4 of 10

Most of my cakes are fondant covered, and I always do a SMBC and/or a filling that needs to be refrigerated. I have never had an issue with the fondant. Now with that said, the brand of fondant you use could matter. I use Wilton and Satin Ice. Also, I have heard not to put fondant decorations in the fridge, but I did a massive detail cake with tons of fondant stuff on it and it was in the fridge for about 15 hours and still looked perfect.

Anyone have issues with MMF or any home made fondants in the fridge?

terrig007 Cake Central Cake Decorator Profile
terrig007 Posted 31 Oct 2009 , 1:22am
post #5 of 10

Jeniwin, thank you for the information about using fondant and putting the cake in the fridge. I made a cake for tomorrow night with a filling that needs to stay in the fridge and was worried about doing the fondant. I did use the fondarific because I wanted to try something new, (testing it out on the neighbors) but think I will go back to Satin Ice. Glad I stumbled upon this thread.

JenniferMI Cake Central Cake Decorator Profile
JenniferMI Posted 31 Oct 2009 , 1:33am
post #6 of 10

Jode -

When a question like this is asked, this is the advice I always give.... make a test cake with YOUR cake and taste it on Fri and on Sat. I really don't think there is a magic number of days...everyone's cake is different.

Jen icon_smile.gif

cabecakes Cake Central Cake Decorator Profile
cabecakes Posted 31 Oct 2009 , 5:07am
post #7 of 10

A cake made with Buttercream under MMF should be fine for 3 days in a container on the countertop for 3 days (excluding perishable fillings). I have done this often for cakes at home, and I have never had a problem. It was still very moist. I'm not real sure about regular fondant, because I don't like the taste of it. I don't use it. As far as leftovers, they will keep even longer in a plastic container in the fridge. The only problem with putting cakes in the fridge (that I have experienced) is that your cake can pick up any refrigerator odors if you don't have a seperate fridge just for cakes. Also, If you do store in fridge, I would suggest storing only short period of time in a cake box. Put a box of baking soda in fridge before you put your cake in to absorb odors. If you have concerns about odors, wrap your box in plastic wrap. You will want to remove from the fridge (remove plastic) and allow it to come to room temp before serving. If you do get condensation on the cake, don't touch it. Let it dry on its own or place in front of a fan on low speed to aid in drying up the condensation.

gloria Cake Central Cake Decorator Profile
gloria Posted 31 Oct 2009 , 5:35am
post #8 of 10

I have done a test.

Used Duncan Hines chocolate cake mix.
buttercream using water (not milk).
Used fondant (tried both mmf and a brand name)

This was a trial cake for me. crumb coat on Tues morning, fondant in afternoon - I tried it on Sat. It tasted fine but didn't feel that I would want to serve it - just in case.
This cake was for a family event (couldn't do it any later) crumb coat on Wed morning, fondant in afternoon - served Sat. - tasted nice and fresh.

Ideally, I like to do my crumb coat on the Fri. morning and start working the fondant and decor in the afternoon - never on the day of (usually Sat.) because I worry I don't have time to make a new one if it doesn't work!!

LacyHogan Cake Central Cake Decorator Profile
LacyHogan Posted 31 Oct 2009 , 6:19am
post #9 of 10

I have done this numerous times for up to a month in the freezer. I take the cake out of the freezer the night before and put in the fridge overnight for the next day to be ready to serve. The cake tasted fabulous! I have done this on both fondant covered and decorated cakes as well as just buttercream with no issues at all. Good luck!

Sweetsbym Cake Central Cake Decorator Profile
Sweetsbym Posted 31 Oct 2009 , 2:27pm
post #10 of 10

Has anyone tried to sit a Cake filled and coated with ganache and MMF? How long can it stay fresh? TIA icon_biggrin.gif

Quote by @%username% on %date%