Hi there! I’ve been caking.. living in Singapore for a year now and would like to share my 2 cents :)
In a hot and humid climate like we have here.. perishable fillings are used and then the cake is refrigerated until required. However if one is to use fondant, then I would suggest to use a sturdier filling and frosting like ganache that can withstand the heat and humidity much better than the other options. Once I’ve ganache the cake I leave it in the fridge for a few hours for it to firm up well. When I am ready to cover it with fondant.. I then turn the AC on and chill my room and only then bring the cake out of the fridge and let it rest till it is at room temperature. I then very gently wipe all the condensation droplets with a paper towel. Now it’s ready to be covered with fondant. The finished cake continues to stay in the air conditioned room.. The client is advised to carry it in an air-conditioned car to their air-conditioned venue. Touchwood it has worked fine so far. As long as the temperature stays constant.. Fondant behaves well.
I have tried putting a fondant cake into the fridge.. But I have noticed that even though the fondant after coming coming to room temperature dries up .. It remains glossy and shiny. It doesn’t go back to the matt finish that it originally has. Have used that for cakes where I wanted the cake to look glossy :)
Hope that helps!
Xxx
Sugar Coated by Nehha
