refrigerating fondant covered cakes?

I have covered my cakes with satin ice and put them in the fridge for 2 days and yes they do sweat when they come out but as long as you don’t touch them before they come back to normal they will be ok.

I have not used chocopan so I don’t know how it reacts

-- Jennifer, https://www.facebook.com/PrimacakesPlus

I refrigerate mine all the time. They will sweat a little, but give them an hour to acclimate and they’ll dry right out. If there’s hand-painting or something that CAN’T run, cover the cake with a plastic bag ( tape the opening of the bag to the cake board ) and it won’t really sweat at all.

-- Jenniffer White, Cup a Dee Cakes

I refrigerate mine all the time. I’ve never had a problem until this past weekend with sweating but after about an hour, it dried out and was fine. (I put a low fan on it for awhile to help it out).

I did have one issue with gum-tex added to fondant on the bill of a baseball hat. I stored it a rather humid walk-in at my kitchen and it completely collapsed. The SI gumpaste however did just fine. Those are my experiences, HTH!

-- Michele, CA, http://www.rockcandycakes.com http://www.facebook.com/rockcandycakes

When you guys leave your cakes in the fridge for more than 24 hours doesn’t end up being too dry when it’s being served. Has anyone experience that?

-- It's a sophisticated World! www.thesophisticatedchef.com.... www.facebook.com/thesophisticatedchef

Never had any problems with dryness. But you have to consider that the cake is filled and covered with butter cream and then covered with a layer of fondant. That moisture is pretty much locked in.

-- Jenniffer White, Cup a Dee Cakes

update . . . I went for it . . . baked, torted, popped it in the freezer for a day, defrosted, filled, spackled, fridge for an hour, layer of buttercream, covered in fondant & tossed it in the fridge (in a cake box) for a couple of days. When I was ready to add the remaining decor, I took it out of the fridge & let it sit for about 2 hours to let it get back to room temp (I checked on it every so often and didn’t notice any sweating). The finished product was picked up this afternoon and eaten earlier this evening. Customer raved about flavor, moistness & freshness. No dryness . . . don’t know if that’s because I froze the bare cake first or not, but I was once told by another cake artist that freezing cakes tends to lead to a moister cake AND that fondant acts like tupperware.

In conclusion, I’m happy with the outcome & will continue to do this with future cakes.

-- https://www.facebook.com/pages/Slice-of-Sweet-Art/370475359633432