This post is slightly controversial. Not controversial as say political goings on, but it might be a little controversial in the cake decorating world.
I have learned that some cake decorators are very, shall we say, defensive about their methods. Now, before anyone sends me any hate mail over this, please read to the end. There are times I actually chill my cakes…not often, but there are instances where I do and I go further into detail about my method below. We all have our methods that work best for each of us, so my advice is to try out different ones and see what works best for you.
Some decorators even like to decorate their cakes, not only chilled, but partially frozen. They look perfect once iced, but when they come to room temperature to serve, buttercream bulges and icing ridges appear. This post contains affiliate links.
As an Amazon Associate, I earn from qualifying purchases. I think they happen because of moisture between the cake and the buttercream. These things happen because the cake layers settle and push out the filling a bit. My point is, the fix for icing ridges is that your cake needs to have time to settle. It needs to do that at room temp. More on my method in just a bit.
So what does this have to do with chilling cakes? I then cover it with plastic wrap and put it into a box. Any buttercream that has pushed out, I just smooth it off, then I add my final coat of buttercream or ganache.
Many pastry chefs and home bakers prefer to chill the partially finished cake for a variety of reasons, including stability.
Careful attention to your cake preparation should eliminate the need for refrigeration, but the decision is ultimately one of personal preference. The primary benefit to refrigerating your cake after the crumb coat, or dirty icing, is to allow the filling between the layers to set up fully. When you cover a cake in fondant, the weight of the topping can cause any layers that are not adequately stable to slide, making the cake appear tilted.
The weight can also cause inner layers of frosting to bulge out, creating ridges between each layer that appear under the smooth fondant. The cold from refrigeration will help the filling solidify between the layers, making your cake better able to stand up to the weight of the fondant. If you refrigerate your cake after the crumb coat, leave it just long enough to set up the frosting.
When a cake sits in the refrigerator, it tends to dry out, affecting the crumb and overall taste of the dessert. To allow the crumb coat and filling between the layers to set up, you will need to place the cake in the refrigerator uncovered, which heightens the risk for drying out.
Remove the cake as soon as possible. Alternatively, if you must store the cake in the refrigerator for more than an hour or two, cover it tightly with a layer of plastic wrap followed by a layer of aluminum foil as soon as the frosting has set. Though fondant creates a smooth, clean look for a cake, the flavor can be off-putting to many people.
Adding a full layer of frosting below the smooth topping offers a tasty layer even for those who set aside the fondant before eating.
Allow the crumb-coated cake to set up, whether on the counter or in the refrigerator. Then spread a clean, even layer of your frosting of choice over the crumb coat. A cake can stay out for a couple of days once it is covered in the sugar paste. Keep it in a cool dry spot covered lightly with plastic wrap. You could also box it up to protect it from dust and moisture. Here is a link to all of the fondant pages on the site with helpful information and ideas.
Another thing to remember when using fondant to cover your cakes is that the fillings need to be able to withstand room temperature as well. For instance you would not use a mousse or custard for a filling as it will be unsafe unless kept cold. I use various flavored buttercreams. Thank you for visiting Wedding Cakes For You.
Hope this helps you out with your refrigerating cake for fondant question. Click here to post comments. Return to Baking Questions. Hi I am making a four tier wedding cake for my friends wedding I am wondering what kind of filling I can use.
The cake has to travel 4 hours away. I plan on baking them and putting the fondant on them before the trip, but I am not sure what filling to use. Any advice would be greatly appreciated. Thank you, Natalie Hi Natalie I have several posts that deal with that subject.
It can be a dilemma because of the fact that you don't refrigerate the cake after it is on the cake. But there are many fillings that work with a non refrigerated cake and ways to work with a cake to make it more stable. See Update in the post above. This post: Moist cake recipe and filling for a fondant cake is a good one and it has links to the best cakes and the best fillings to use with your fondant creations.
This post talks about why mousse is probably not a good choice. And another talks about the use of cream cheese filling and custards. Here is one regarding the use of cream cheese filling with a red velvet fondant cake. And yet another post on filling with buttercream versus whipped cream for a fondant cake. Now as far as your traveling goes this post on Transporting a wedding cake is a great one. You will need to box up the cake and possibly use dry ice to keep it cold for the trip, unless you have a great air conditioner and some sweaters.
This post is for a three tiered cake, but it doesn't matter, the same applies for a four tier cake. I am assuming they are stacked? If you have not heard about The Cake Stackers, you should check them out I use the Stackers and have introduced them to many other cake decorators who also use and love them.
It makes a difference as your cakes will turn out perfectly level and centered, and will not shift during transport. Go to the Tools page to order them from this site.
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