Dairy and refrigeration.

by Jen
(Bakersfield, CA)

I'm afraid of refrigeration issues when I make cakes. I know not to refrigerate a completed cake because fondant may appear to gather condensation after pulling it back out, correct? My main concern is the filling. I like custard fillings and making everything from scratch. I'm afraid though, that the cake shouldn't be left out with a custard filling. What is the best practice and recipes for this?

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Jun 27, 2015
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Apr 09, 2015
Condensation on BC icing after refrigerating and bleeding issues NEW
by: Sherry

I don't cover my cakes with fondant but I have condensation issues even with buttercream icing after refrigerating, does anyone know why I would be having that issue and also decorating with dark colored icings that bleed on the white buttercream icing. I've never been able to figure it out. Please help???

Sep 23, 2010
I refridgerate fondant
by: Lucie Bérubé

call me crazy - call me lucky, but I refrigerate my cakes after applying fondant. I loosely cover the cake with plastic wrap and leave in the fridge because I too have made cakes with fillings I was scared might spoil. I've only has an issue with sweating once, and it was SUPER hot in the house and I made my own MMF instead of using the regular stuff I use (Satin Ice) and I think that may be why.

Nov 07, 2009
Fondant and refrigeration
by: Michelle

This is one of the reasons I don't usually do fondant covered cakes. It limits the type of fillings you can use safely in the cake. Technically, you shouldn't leave any custard type filling, or any filling containing eggs or dairy, out if the refrigerator for more than a couple of hours.

One solution for this is to use fondant for the accents only, and buttercream for the covering of the cake. This allows you to refrigerate without a problem. I've never had an issue with condensation when using fondant just for the accents.

Another solution would be to use modeling chocolate to cover the cake. It refrigerates well, rolls out just like fondant and tastes much, much better than fondant.

Michelle (editor)

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