AHey guys! So im going to be oprning a home bakery here in Perth Western Australia. Ive been toying with different flavours of cake and fillings, as the competion around here is very basic. Flavours arebt anythjng yo jump up and down about, ill have a regular favourites too but I have a gormet type list also, I got some great ideas from MacsMoms flavour lidt that she posted a while back. Now, a few of my filling are perishable as in cream cheesse ect. I use bakles petinice fondant in the 6kg tubs, all my toppers for cupcakes have successfully gone in the fridge without an issue, but im too scared to test it out on a full fondant cake. Has anybody tried this fondant in the fridge without issues? I only use satinice for my gluten free cakes sk thst would be another question. Anyone also tried putting satinice in the fridge? Thanks guys.
i fridge satinice all the time--i'm in the u.s.--just be sure like i'm sure you know to be careful with extreme temp changes--i keep my cakes climate controlled after they are decorated--just gentle gradual temp changes--
big congrats on your new venture
AAwesome! Well that makes me feel better haha im hoping my bakles petinice is the same, its cheaper that satinince but its so nice to work with, not gluten free unfortunately.