Fondant

Replies to This Discussion

Permalink Reply by monica murphy on July 24, 2010 at 10:15pm

fondant covered cakes can be refrigerated but i have found through trail and error, they cannot b kept at the regular temperature of your frige, fondant has to be keep at a warmer temp, so that when you take it out, there is only a 10 degree difference and the fondant has to be allowed slowly become room temperature, if not it will sweat badly, (that happened to me, so i researched it). So if you donot have an extra frige that can be kept at a 60 degree temp, then i would say not to put the fondant in it. For this reason, i dont use fruit on cakes that are to be fondant covered, i use buttercream or a product called icing fruits by CK products, can be purchased at Sugart craft.com. This product comes in many flavors, and it has little bits of real fruit in it, and the cake does not have to be refrigerated when this product is used. I have tried in on a cake, i used the cherry flavor, it was very good and the flavor was very strong, you mix it with butter cream icing. if it is hot you donot want to use italian butter cream, use the butter cream recipe with the high ratio shortening, that way it wont breakdown or melt in hot weather and you can cover your cakes in fondant and not have to worry about putting them in the frige.

i hope this helps.

Permalink Reply by Daisy Brown on July 25, 2010 at 11:23am

Thank you Monica that tip helps a lot. I have to deal with an out door reception!

Permalink Reply by Edna De la Cruz on July 25, 2010 at 12:23pm

I dont put my cakes in the fridge after they are finish. High ratio buttercream stays welll outside the fridge. So after the cake is finished the cake stays out. As long as the area the cake is cool down with AC, it should be fine outside.
The only cakes that really have this issue might be those with Cream Cheese or fruits.

Pastry Sleeves are goor for cakes, they don't need refrigeration.
I stay away from the dairy whipped cream and use bettercream, which holds better outside of the fridge
overnight.

I usually do my cakes the day before.

I never tried this, but some people swear by putting the cake in a box and covering the box in Saran Wrap. Its supposed to help avoid the sweating.

I rather avoid the fridge..lol
Edna :)

Permalink Reply by Daisy Brown on July 25, 2010 at 2:54pm

Hi! Edna I totally understand your point as well. I'm leaning more to the idea of keeping the cake in a cool place just to be safe. Especially so close to the wedding day. Oh the Extreme Makeover addition was fantastic. I will be able to share more a little later :).

Permalink Reply by Linda Church on July 25, 2010 at 11:08pm

I live where it is really, really hot...so yes I put my fondant covered cakes in the fridge. I just pull them out and let them sit for a while. They do sweat but then it evaporates and its good to go...If you do this, make sure no one touches it until all the condensation is gone. I have never changed the temp on the fridge, it has never been an issue. But depending on climates, it may be.

Permalink Reply by Carla Minton on August 2, 2010 at 4:05pm

Hello! I have also placed my fondant covered cakes in the fridge as well. I have had the condensation issue as well. However I wasn't aware of the information given by Monica. Thanks! Lots of helpful info.

I'm new to this website, it looks very inviting, and informational so far. I'm a member of CC as well. But you can never have enough helpful information when it comes to cake decorating.

Permalink Reply by Dorit Tabori on August 2, 2010 at 11:27pm

I have also had a serious 'sweating' problem with my fondant covered cakes which I have to keep in the fridge since I live in a hot climate anyhow and now we are right in the middle of a heat wave. This weekend I had to bring my cake in the afternoon of a very hot day, I took it out in the morning and had a fan on it for the rest of the day and left the airconditioner on in the room for the entire day as well but the fondant still got wet and then slightly dried. Rather scary, since I had spent many hours in creating the various figurines on it. So what filling/frosting can we use best on these cakes. I have used some buttercream (made with butter only, no other shortening available (like the American Crisco) in my part of the world, except for margarine which I have banned because of trans fats, but I am afraid the butter will go rancid in the heat. I have tried chocolate ganache as a filling but that goes soft and seeps in the heat even with a higher chocolate to cream ratio. In the end I made a chocolate covered cake with chocolate clay roses on top so I could keep it in the fridge untill presentation but even that cake 'sweated'. Please help!

Permalink Reply by monica murphy on August 3, 2010 at 10:30am

hi dorit: wow, i see ur dilemma, u can purchase a hi ratio shorting @ www.sugarcraft.com, this way u can still make a buttercream, but one that withstands the heat.

Dorit Tabori said:

I have also had a serious 'sweating' problem with my fondant covered cakes which I have to keep in the fridge since I live in a hot climate anyhow and now we are right in the middle of a heat wave. This weekend I had to bring my cake in the afternoon of a very hot day, I took it out in the morning and had a fan on it for the rest of the day and left the airconditioner on in the room for the entire day as well but the fondant still got wet and then slightly dried. Rather scary, since I had spent many hours in creating the various figurines on it. So what filling/frosting can we use best on these cakes. I have used some buttercream (made with butter only, no other shortening available (like the American Crisco) in my part of the world, except for margarine which I have banned because of trans fats, but I am afraid the butter will go rancid in the heat. I have tried chocolate ganache as a filling but that goes soft and seeps in the heat even with a higher chocolate to cream ratio. In the end I made a chocolate covered cake with chocolate clay roses on top so I could keep it in the fridge untill presentation but even that cake 'sweated'. Please help!

Permalink Reply by Dorit Tabori on August 3, 2010 at 12:17pm

Hi Monica,
Thanks for the idea, but I don't think it will be worth my while or possible to order anything from that website since I don't live in the USA, I live in Israel, but thanks anyhow.

monica murphy said:

hi dorit: wow, i see ur dilemma, u can purchase a hi ratio shorting @ www.sugarcraft.com, this way u can still make a buttercream, but one that withstands the heat.

Dorit Tabori said:

I have also had a serious 'sweating' problem with my fondant covered cakes which I have to keep in the fridge since I live in a hot climate anyhow and now we are right in the middle of a heat wave. This weekend I had to bring my cake in the afternoon of a very hot day, I took it out in the morning and had a fan on it for the rest of the day and left the airconditioner on in the room for the entire day as well but the fondant still got wet and then slightly dried. Rather scary, since I had spent many hours in creating the various figurines on it. So what filling/frosting can we use best on these cakes. I have used some buttercream (made with butter only, no other shortening available (like the American Crisco) in my part of the world, except for margarine which I have banned because of trans fats, but I am afraid the butter will go rancid in the heat. I have tried chocolate ganache as a filling but that goes soft and seeps in the heat even with a higher chocolate to cream ratio. In the end I made a chocolate covered cake with chocolate clay roses on top so I could keep it in the fridge untill presentation but even that cake 'sweated'. Please help!