I chill fondant cakes… all cakes actually fully during the assembly process and then right up until before delivery. Your fondant will sweat, but if you don’t touch it will evaporate off the cake and look totally fine.
Also, make sure after filling your layers that you give your cakes time to settle. My biggest problem when I first started was my cakes sagging under the weight of the fondant because I didn’t let them sag it out before I covered them. After torting and filling the cakes, I place wax paper over the cake to prevent sticking, then a wire cooling wrack and two heavy books on top then leave them for up to a day. The wrack helps evenly distribute the weight.
Once you do that, you’ll notice a lot less sagging and air pockets that get trapped in your cakes after you add the fondant. Hope that helps!
Leslie Bruckman, Owner of Nom Nom Sweeties
