Putting Fondant Covered Cake In The Fridge?
Decorating By TLCDesserts Updated 10 Jul 2011 , 8:08am by TLCDesserts
I have a cake due on Saturday. I am planning on having a photographer take pictures of the cake Friday night. Can I put the cake in the fridge covered in fondant? Or will this mess it up? I will be using Satin Ice fondant and a decorator's cream cheese frosting for the crumb coat. Please help I don't want to mess this cake up. Thank you in advance! 
I find the fridge dries it out and Satin ice is especially sensitive to dryness (I live in a very dry place and don't even use it, as I have to keep it covered all the time while I'm working with it). Fondant can sweat (bead) in the fridge when you pull it out, but I haven't had it be an issue. If I have perishables and need to put the cake in the fridge, I just ensure I have enough time for it to dry off (it may get a bit tacky to the touch).
If you have nothing perishable on the cake, leave it on the counter. I do that for 2-3 days. HTH!
I'm just doing the cream cheese frosting and it will also be the filling. Wouldn't that be perishable? Would it be better to do buttercream?
I'm just doing the cream cheese frosting and it will also be the filling. Wouldn't that be perishable? Would it be better to do
buttercream?
There's a recipe for a non-perishable cr ch frosting in recipes. Never made it myself, but I hear it is good!
My experience has been that once the cream cheese warms up then the fondat just kind of melts off...the cream cheese isn't firm enough to hold the fondant. Just my experience...maybe there are different recipes that hold up better.
It's not the best crumb coat, but I've successfully used it. However, if you want the taste of cream cheese and the texture of BC, then use that non perishable decorator's cream cheese in recipes.
fondant melts because it is made of sugar. if you have a filling/crumbcoat with a high percentage of water in it (cream, fruitfillings) it is going to melt. because water melts sugar.
so for creamcheese frosting it will depend on the ratio of creamcheese and butter. more butter-> less creamcheese->less water->less melting fondant.
My experience has been that once the cream cheese warms up then the fondat just kind of melts off...the cream cheese isn't firm enough to hold the fondant. Just my experience...maybe there are different recipes that hold up better.
I new to cake decorating as well. Thanks for the response!!!
if you are living in a dry area, of course the cake should'nt sweat. condensation comes from humidity in the air. melting fondant because of the filling.
Thank you all for the input. I'm not going to put it in the fridge. I think the decorator's cream cheese frosting will hold up nicely. Hopefully, I won't be posting in the cake disaster's gallery on here.
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