Sucessfully Refrigerated Fondant?

Decorating By hodl Updated 18 Feb 2010 , 4:58am by Rylan

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hodl Posted 16 Feb 2010 , 11:53am
post #1 of 3

Hello. I would like to have an idea as to what is the temperature range at which some people have succesfully refrigerated their fondant. for example, is it from a regular refrigerator at home to 65 to 70 degrees? (just to give an example) or is it at a baker's shop with a specific temperature as to minimized the temperature range when the cake is taken to room temperature? or when the cake is removed to room temperature is their a minimal condensation to at least make the cake shiny?. Thank you for your coments.

2 replies
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Kitagrl Posted 18 Feb 2010 , 4:57am
post #2 of 3

I always refrigerate the summer sometimes it sweats but not badly enough to melt, and after about an hour at room temp it dries back out just fine.

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Rylan Posted 18 Feb 2010 , 4:58am
post #3 of 3

I refrigerate all my fondant cakes with no problems. I just use a regular fridge.

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