Welcome to the Cake Decorators Q&A
fondant moisture
Hi,
my problem is with icing. After icing the cake I put it in the fridge till I finish making other decorations that should be put on it. when I take it out of the bridge, it becomes very much moist and a lot of drops of water on it and after some minutes in room temperature the ganache starts to melt and destroy the icing and the shape.
How even with such a problem can I do two or more tiered cake or continue decorating a cake on another day?
thanks
Hi,
my problem is with icing. After icing the cake I put it in the fridge till I finish making other decorations that should be put on it. when I take it out of the bridge, it becomes very much moist and a lot of drops of water on it and after some minutes in room temperature the ganache starts to melt and destroy the icing and the shape.
How even with such a problem can I do two or more tiered cake or continue decorating a cake on another day?
thanks
Hi dodi
Once cakes are enrobed with icing they must not be refrigerated because when the cake is brought out into room temperature condensation form on the icing and makes it soft. All the drops of water you can see is the condensation which is making your icing very wet. Eventually the icing melts and also attacks the ganache underneath. Iced cakes should be stored in a card board cake box in a cool room with plenty of ventiliation and away from direct sunlight or any other source of heat.
If you live in a hot climate leave iced cakes in an air conditioned room or have a fan running to keep the air circulating. If you want to refrigerate cakes, especially if you are using highly perishable fillings like cream cheese, custard, mousse or anything which contains raw eggs, use a sugarpaste which is designed for use in hot humid countries and can be refrigerated like http://www.cakeflix.com/blog/carmas-massa-ticino-tropic
Hope this helps.