Hi, what's the secret with bakeries that can cover a sponge cake with fresh fruit filling with fondant? I thought you can't store fondant covered cakes int he fridge/and/or fondant covered cakes don't do well with softer cakes like sponge and cheesecakes.

I always use fruit fillings and mousses in my cakes - one of the tricks is to make a dam of BC so the filling does not get in contact with the fondant. And even without a dam my cakes do fine for up to a day or 2 as long as they are refrigerated.
I always keep them in the fridge uncovered( for several days) - in the paper cake box but without the lid. That way teh air can circulate and I haven't had any problems
It also depends on what kind of fondant you use - MMF and Ballinas brand does not need a seal of BC for example. When I use homemade fondant ( not MMF) I brush the side towards the cake with a little cooking oil and it will seal in the moisture.

We have a very different cake tradition and taste here - the important thing is the filling not the cake. The thicker layers of filling and thinner of cake the better. So when I make a cake 4 inches high it's 75-80% filling! But we still want to cover with

You can also build the cake in the tin or cake frame and cut out a strip of cake that you use as teh outer edge or dam.

Thanks egensinnig. So you are saying from your experience fondant in the fridge is fine as long as it's uncovered. I use either Satin Ice, Wilton or my own marshmallow fondant. I guess I'll have to test it out. If I can do a sponge cake with fresh fruit fillings AND fondant covered that would be so amazing. I just thought you can't do that but I guess you can!

I cover all my cakes with and without perishable fillings with mmf and refridgerate them all the time.

Thanks everyone for your replies!!! I shall try it this weekend then!!!