re: Making cakes in hot climates

Years and years ago I was a Tupperware rep! I had always been taught at the time that it was totally good for storing just about anything – and that was also what they taught you to tell their customers. Then I did my City & Guilds Sugarcraft and was astonished to be told not to use the massive plastic cake storers, that have the flat base and a large plastic deep lid to cover the cake – for any fondant iced cake. The reason being that the airtightness (is that a word?) caused the fondant to become sticky. I found this to be true – and whilst Tupperware cake storage is probably great to keep a fruit or madiera cake moist – once the buttercream and fondant was added – the fondant did become sticky because of the air – very efficiently trapped into the airtight sealed Tupperware. So perhaps it is not so much the storing in the fridge – but more the airtight container – that causes a condensation problem that cannot be cured by a fan or waiting for it to clear. I will certainly point any of my followers from Facebook to these pages – as these answers are so comprehensive – and also I am guessing people just have to do what works