23 Replies

The longer your cake sits the firmer it gets…as long as it’s not humid. If you refrigerate, your fondant will absorb humidity, become wet. Once you take it out, you place in a box lined with paper towels… DO NOT TOUCH your fondant. It will sweat,but eventually will dry out. If you touch the fondant you will leave marks. I have had a cake in a cool dry spot for 4 days before transport…no problems.

It can be done, place the cake in the cake box, then place the box in a large clean garbage bag, seal the top by tying it or sealing it up with tape. This helps to keep the cake dry from moisture and firm as u would like it…try it and let me know how it goes😋👍

thanks ladies. I didn’t end up refridgerating the cake. I didn’t think I needed to after all. Taking it to the cancer tea this afternoon…

Love this topic! Thank you for the tips! I’ve learnt something today! Thanks Jan for posting this! :-)

Glad it worked out ok Jan….. :o)

thanks for your help, June and S & J foods :)

:o) :o)

Well, I too was quite confused with the same, but thanks for sharing your experience with us Jan and thanks for the wonderful answer.

Did you know that you can also successfully freeze cakes covered in sugar paste/ fondant? Let your paste covering set. Open freeze then wrap well in foil and clingfilm (Saran Wrap?). To defrost, remove wrapping and allow to thaw – in a cardboard cake box would be a good idea. As it thaws it will look sticky…….and as mentioned in the tips about refrigerating cakes DO NOT touch the sugar paste / fondant or you will leave marks. It will dry back out and be firm to the touch again. I did this very successfully with a 3 tier wedding cake. I was going on holiday, returning just a few days before the wedding; thawed the cake, as soon as the paste looked dry again I added the detail and it was fine.

Yes, Karen
Isn’t freezing a great idea. What a time saver….and sometimes…a life saver.

Wow, I wouldn’t have thought you could do that! Thanks Mrs. BonBon!!! :)

It’s great to know you can do this but does it affect the taste and/or texture?
I want to make sure my customers are just as happy with the cake as they are with the decoration. xx

Karen
I had two brides freeze there small top tier for there 1 year anniversary. One was my niece, the other a good friends daughter. In both cases, I instructed them to do as above posted. They both said it tasted as fresh as it did on there wedding day.

that’s good to know, June!

:o) :o) :o)

Brilliant!! that’s put my mind at rest. I’m going on holiday at in a month or so and have a cake to get finished really soon after I get back. If I make and freeze it ready covered it’ll save me so much time xxx I’m going to give it a go and be sure to follow your instructions for covering and wrapping before freezing xx

Ok Karen. Glad your giving it a go. Enjoy your holiday, and let us know what your results are when you’ve defrosted your cake….. :o)

Thank you June, yes will do. I’m sure to be posting it xx

I refrigerate all my fondant cakes, I like them firm for transport! It depends on your climate and also the type of fondant you use. It gets extremely hot and humid here, especially in the summer, mmf becomes a sticky, gooey mess. I switched to mff and haven’t had a problem with the stickiness when coming to room temp! You may have to experiment with some different brands or recipes to see what works for your climate! :)

I live in a very humid place and refrigerate all my cakes, every single one, its the only option for me as the humidity just melts the ganache and makes the fondant awful. I have never had a problem with any of the cakes being refrigerated :-) none of the colours have run the fondant has remained perfect and does not effect the taste at all :-)

I will definitely give this a try. I’ll try it on a cake just for us, that way if it has any problems it’s ok. But according to you lovely ladies, it’ll be fine.

Jan
One thing I didn’t mention. As posted about different fondants. I do a combo of homemade MMF and a cheap fondant brand I buy at a local Bulk store. I also add some modelling chocolate. Seems funny the combo of really cheap fondant would help and that it would taste great….but it does!! But when I froze those cakes it was all Satin Ice. Didn’t tweak my fondant till I had some experience under my belt… :o)

Thanks June. Good info