refrigerating fondant covered cakes?

I have covered my cakes with satin ice and put them in the fridge for 2 days and yes they do sweat when they come out but as long as you don’t touch them before they come back to normal they will be ok.

I have not used chocopan so I don’t know how it reacts

I refrigerate mine all the time. They will sweat a little, but give them an hour to acclimate and they’ll dry right out. If there’s hand-painting or something that CAN’T run, cover the cake with a plastic bag ( tape the opening of the bag to the cake board ) and it won’t really sweat at all.

I refrigerate mine all the time. I’ve never had a problem until this past weekend with sweating but after about an hour, it dried out and was fine. (I put a low fan on it for awhile to help it out).

I did have one issue with gum-tex added to fondant on the bill of a baseball hat. I stored it a rather humid walk-in at my kitchen and it completely collapsed. The SI gumpaste however did just fine. Those are my experiences, HTH!

When you guys leave your cakes in the fridge for more than 24 hours doesn’t end up being too dry when it’s being served. Has anyone experience that?

Never had any problems with dryness. But you have to consider that the cake is filled and covered with butter cream and then covered with a layer of fondant. That moisture is pretty much locked in.

update . . . I went for it . . . baked, torted, popped it in the freezer for a day, defrosted, filled, spackled, fridge for an hour, layer of buttercream, covered in fondant & tossed it in the fridge (in a cake box) for a couple of days. When I was ready to add the remaining decor, I took it out of the fridge & let it sit for about 2 hours to let it get back to room temp (I checked on it every so often and didn’t notice any sweating). The finished product was picked up this afternoon and eaten earlier this evening. Customer raved about flavor, moistness & freshness. No dryness . . . don’t know if that’s because I froze the bare cake first or not, but I was once told by another cake artist that freezing cakes tends to lead to a moister cake AND that fondant acts like tupperware.

In conclusion, I’m happy with the outcome & will continue to do this with future cakes.

I am not sure if this is the place for my post, so if it isn’t i apologize; however, I really need some help with this situation. I have a 2 tier cake to do this week and the customer wants dark pink buttercream with dark, medium, and light gray fondant chevrons on the first tier and white buttercream with a dark pink fondant band and monogram disk on the top tier. She will be making a 3 hour trip to the venue for her party. I am afraid that the fondant will bleed onto the buttercream. I would appreciate any advice or experience you have had with this type situation.