1) Will it collect moisture on top of the cake? (will water bead on top of the fondant as the cake comes to room temp)
2) Will the fondant decorations shift,shag, create air bubbles or change at all?
3) Will the colors bleed?
4) Will it alter the taste of the cake at all?
For this test I used 2 white 6 inch rounds and 3 chocolate 6 inch rounds. I cut each cake in half and filled with a thin layer of buttercream than iced the outside of the cake.
Than I covered the cakes with about a 1/4" inch layer of MMF (marshmallow fondant). I covered one in CMMF (chocolate marshmallow fondant) cause I was doing a cake that weekend with CMMF and wanted to see how it held up. After all cakes were covered I put a fondant rope boarder on all cakes and decorated 2 of the white cakes. I only decorated two cakes cause I only needed to compare what would happen to the decorations, one at room temp overnight and one in the fridge overnight.
Than I decorated the 2 most beautiful cakes ever! Ok not really, why do these cakes look so odd? Cause I wanted to test everything I had on hand while I was in the testing mood. That way if something bleed or changed I would know it what icing or colors did it.
|Before I put in the fridge, all the decorations used.|
This is what I used on the cakes:
Homemade cakes, buttercream and MMF
Colored fondant roses and leaves, one rose was CMMF.
Black edible pen and silver and gold edible glaze (paint)
Edible Pearls (multicolored and Betty Crocker cupcake gems)
Black royal icing
After I finished I put one decorated cake in the fridge (about 5pm) and the rest set at room temp. I took the cake out at 1pm the next day. I let it come to room temp for a few hours and you know what I saw....
|Refrigerated cake the next day, please ignore the rushed airbrush scrolls, the color isn't running I just did a bad job.|
NO CHANGE! The flowers and colors were exactly the same. No bleeding colors, the heart wasn't sliding off, no beads of water. Than my husband, 4 yr old daughter and myself tried a small piece out of each. Nothing tasted dry, couldn't tell one from another...well except the white and chocolate.
I did this test a few months back and since than I have put many decorated cakes in the fridge and none have been destroyed cause of it. DO NOT cover the cake (plastic wrap, towels) or put in a plastic container though, I did do that to some extra cupcakes I made. They were just buttercream iced with some fondant flowers on top and when I opened the container the next day, the flowers were soggy, they were white but if they were colored I'm sure they would of been bleeding. Here are a few cakes since than that I had to store in the fridge, Nothing happened to them.
|Stored this in the fridge minus the head lights and side mirrors cause they were made out of Isomalt|
|Stored in fridge overnight with Gumpaste bow on|
|Stored in fridge overnight, minus all the fondant/gumpaste decorations.|
So can you store a fondant covered cake in the fridge without fear? Honestly I think it depends on many factors. Two most important I can think of might be where you live (I live in Kodiak, AK) and the type of fondant you used (I used MMF). Cause of that I encourage anyone serious about decorating to do their own little test to see if their fondant is effected by the climate where they live. I do think this test proves that cakes can be stored in a fridge in the right circumstances.