I've just started using perishable fillings (fruit, pudding, etc) so the cake obviously has to be refrigerated once it's filled. But then there's the inevitable (sp?) sweating! This may sound like a dumb question, but there is no way around that, is there?

I've noticed that there's a lot less condensation when it's cooler in my house, but I don't have air conditioning, so I can't always keep the house cool. How long does it 'normally' take for the condensation to evaporate?

I have heard that it helps if you place your cake in a cake box. I also read somewhere that they boxed the cake and placed it in a plastic bag. I don't have problems with sweating her I don't live in a humid area.

Thanks sweettreat! Do I box it / put it in a plastic bag before I put it in the fridge? Or after I take it out?

In my shop, I have two home-style fridges that I try to keep finished cakes in. A lot of times tho I have too many and need to utilize my walk-in fridge space - which is condensation hell!! I box the cakes up and put it in a 55gallon garbage bag and tape it shut tight at the top. Works like a charm. You will always have some condensation because of the temperature shift, but this should help.

Awesome, I'm going to give it a try!! I see Cake Boss put his cakes in the fridge all the time - is there some sort of special fridge that doesn't make a cake sweat? Like maybe a dry fridge or something? haha, that sounds kind of weird, but hopefully you get my point!

It has nothing to do with the fridge. It has to do with the condensation in the air OUTSIDE of the fridge collecting on your cool cake. Put in cardboard box to prevent the air from hitting your cake.

Gotcha. But the cake will eventually hit the air, so it's just delaying the inevitable sweating, right?

Not once it isn't at or near room temperature. COLD cake attracts the warmer humid air.

Oh I see. So just leave it in the box until it comes to room temp. That makes sense. And even though there's perishable filling, it should be fine at room temp for a few hours. The cake should be served at room temp anyway... (just talking out loud!)

Thanks for your help!!

The warmer your cake is the less condensation would form on it so if allow it to get closer to room temp in the bag/box sweating should be minimal.

So since that would never be the case Edna, basically what I said is pretty much true.

I see what you're saying Edna. My fridge is actually REALLY cold!! The setting for the temperature got stuck! It's so cold that an almost empty gallon of milk will freeze. I'm in the process of getting a cake fridge, for my cakes only, and it will be normal temp

Also, as in my case, commercial refrigerators have a different kind of compressor or something and melting will happen INSIDE the fridge regardless of temperature (for fondant type stuff). The home style fridges don't do this. I have talked with my repair guys and they say it's just the way it is.

Try to give your cake a massage, and some encouraging words. It's a big day for it but with a little help it won't be nervous at all and will stop it from sweating.

Edna,
I know you have to deal with the humidity factor in FL so I was wondering what brand of fondant do you use? Also, I am sure you must have to put some of your fondant covered cakes in the cooler so how do you deal with the condensation or does your fondant not have that problem?
Thanks!

I am having issues too with sweating fondant. I've had 3 cakes this summer with either piping or stencil work on it (red and black) that have run down the sides of my cakes when I took them out of the frig. The stencils blurr and run, my piped dots start running.
I had one today...it's 46 degrees outside, 72 inside and I had my cake in a box in my frig. (it's commercial so it's high in humidity). I brought it out to warm up before delivery (I did peak at it and closed it back up) and when I opened it up 2 hours later for delivery...my black icing was running...talk about freaking out! Does anyone have a solution to this? Was it because I peaked?