I’ll tell you I do my cakes with perishable fillings so I’ve always need to refrigerate them. Summer is coming again here and I’m freaking out, cause last year I DID suffer the same way you tell us. I have no troubles during winter, cause the cakes don’t sweat at all, of course. And I do prefer perishable fillings since I think they taste a lot better (cream, fresh fruit, mousses – yum!). But summers here can be very suffocating (over 35ºC for sure and 60 to 80% humidity), and I can’t do anything about it, so I have no other choice but to switch to non-perishable fillings – and get and air conditioner, maybe a dehumidifier too in the future.- So I’m trying new recipes to give my customers a really tasty and not wet at all – cake.
Summarizing, fondant is a big NO for chilled cakes if you have hot and humid weather.
Although I’d like to advise you that if you have a chilled fondant cake, and weather is pretty hot, I recommend you take the cake out of the fridge a couple of hours in advance and put it in a room with air conditioner so the thermal shock is a little bit lower and so, the condensation on the fondant.
Hope it helped you! :)
