Refrig. Filled & Frosted Cake Before Covering W/fondant

Decorating By SheriCakes4u Updated 1 Jun 2011 , 4:42am by tryingcake

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SheriCakes4u Posted 1 Jun 2011 , 1:00am
post #1 of 4

I am working on a complex wedding cake, 4 tiers. Before reading other posts on handling, I filled and iced 2 of the tiers (which had been refrigerated overnight, and then put out for an hour or two) and placed them in the refrigerator (not wrapped), intending to cover them tomorrow with fondant. I was reading about blowouts, and am really concerned that I have made a big mistake.

Has anyone handled their cakes as described above? What should I expect? Any suggestions on how to proceed from here?

3 replies
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angeliaaki Posted 1 Jun 2011 , 2:02am
post #2 of 4

it may have something to do with where you live, but i always fill and dirty ice my cakes that i freeze overnight then put them in the fridge until i cover them in fondant. i've never had a problem and they turn out smoother and more sturdy in my opinion. my wilton decorating instructor introduced me to this method and i love it.

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Lovin_Cakes30 Posted 1 Jun 2011 , 2:11am
post #3 of 4

I think it sounds fine icon_smile.gif plenty of time to settle!

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tryingcake Posted 1 Jun 2011 , 4:42am
post #4 of 4

I always so many negative things about this. Then recently I just went for it. I simple syruped the cake (liberally since the cake was going to hit the fridge in the end), filled then popped it in the freezer for about an hour. I crumb coated and popped back into the freezer OVERNIGHT. I placed the fondant on the cake completely frozen I then placed the cake in the fridge to keep it solid. Of course it was all super easy and fast.

I've heard don't do it - condensation, melting, yada yada....

NOT ONE ISSUE. It was removed from the fridge and placed on display about about 4 hours before being served. NOT ONE ISSUE. Tasted great and very moist (thanks to the simple syrup).

Customer loved it.

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