re: Problem with fondant

I know that I live in London – and that traditionally we do not get hot weather (very much) :( But even in the height of hot summertime I have never put a buttercream covered cake in the fridge. I have always used icing sugar on the worktop to stop fondant sticking to the surface, as well as a liberal coating all over the rolling pin. I have never had a problem with condensation forming on a cake. (Oh apart from the time when having delivered a cake – the caterers decided it would be a good idea to store it by the ovens prior to the party! – at which point the golf bag and clubs cake decided to do a Leaning Tower of Pisa impersonation! …..:) Kx