Reply Making cakes in hot climates

suze ...

I defrosted my tests slices from the freezer with interesting results. I placed them uncovered in the fridge and just like when you take fondant out of the fridge it gets sticky as it meets room temperature the same happened, condensation appeared on the fondant as it rose to meet the fridge temp. Whilst it did dry out once the cake temp equalised with the fridge it did not completely dry to the original quality, a result of being frozen. Same goes for the royal icing, it retained about 50% of it’s crunch. The cake obviously froze well and what surprised me was how well the ganache froze and retained eating quality. I would not want to present a whole fondant covered cake to impress a crowd after being frozen but for preserving eating quality for the family once a cake has been cut it was very successful! My final verdict is for a hot climate put fondant covered cakes in the fridge if you don’t have a cool room, expecially if there is ganache or buttercream underneath the fondant but keep it uncovered. Don’t forget the fan trick to dry up condensation. I’m wondering if how long you actually keep it in the fridge affects it as well but for me it is generally only overnight before being presented and cut and then a day or 2 after. I will freeze anything that wont be eaten within this time. I will be baking the 2nd cake tomorrow. Hope it goes as well.