Copying some answers we get on our Facebook Page:
Barbara Jackson: Fondant covered cakes actually perserve the cake to keep it fresh so anything you did to make it moist was not needed and high temps are not good for a long period of time no matter what the cake is. I have actually left a wedding cake in my air conditioned car for an hour because the venue was too hot and air had not been set properly……my loss with letting my car run with air on but the cake was saved !
Melissa Walsh: Was the cake frozen before assembling? If so, was it frozen before it was completely cool?? There really isn’t enough information to give you an answer. I have frozen cake before it was completely cook and noticed icicles when I took out the next day. I didn’t have any problems, but I was concerned I might. I refrigerate every single one of my fondant covered cakes and have no problems…..yes they sweat a little depending on how warm the room is after taking them out, but as soon as they come to room temperature, they are perfect. EVERY. TIME. I always have read people saying, adamantly, you can’t do it….I could not disagree more. If your cake was dry, fondant isn’t going to make it moist. I would suggest adding sour cream to your recipe instead of using simple syrup.
-- Michal, http://cakesdecor.com | My Facebook: http://www.facebook.com/michal.bulla
