Refrigerating Fondant cake

by April C.

Hi, I would like to know how to store a fondant covered cake in the refrigerator and at what temp? I noticed when I take out of the refrigerator it has a lot of moisture. How can I resolve this issue?


From the editor:

Hi April,

You really can't refrigerate a fondant covered cake. As you've seen, the fondant forms condensation, which leaves water spots and mars the finish you worked so hard to achieve.

If you must refrigerate the finished cake, due to hot weather or fillings that require refrigeration, you could use modeling chocolate in place of the fondant. It gives you the same smooth finish, but you can refrigerate it and it tastes better than fondant.

Here's the recipe:

14 ounces (400 grams) bittersweet chocolate, chopped

1/2 cup (120 ml) light corn syrup

1. Melt the chocolate in a microwave, on high, in 30 second intervals, stirring after each one.

2. Remove from heat and stir until smooth and cooled a bit.

3. Stir in the corn syrup. The chocolate will stiffen almost immediately. Don't worry, just keep stirring until completely combined. It will happen!

4. Transfer the chocolate to a ziploc freezer bag and refrigerate until firm, around two hours.

5. When the chocolate is firm, take it out of the refrigerator, and knead it until it is soft enough to work with. If it is too hard, cut off small pieces, and knead until pliable.

6. Roll out on parchment paper and cut to size for your cake, then apply over a crumb coat of buttercream.

Good luck, and don't forget to come back and show off your cake when it's done.

Michelle (editor)

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