by Marica
(Croatia)
Dear Michelle
in many sites on the internet and yours I also read that it should not be refrigerated cake covered with fondant MM.Pero on the other side must be refrigerated cake filled and frosted with cream cheese morello cherry.
My question is, how do I do with a cake filled and frosted with cream cheese and covered with fondant icing MM?
FYI for the next 2 months in my area of temperature is approximately 87, 30 C (F).
Thanks in advance and best wishes,
Marica
From the editor:
Hello Marica,
Ideally, not refrigerate a fondant covered cake but with temperatures that this high, you really need cooling for cream cheese filling.
The danger is that condensation may form on the surface of the fondant when removing the refrigerator cake.
Here are some tips that should help:
1. Place the cake in a carton in the frigorÃfico.Esto help absorb any moisture that is present.
2. When remove the cake to come to room temperature to serve, place a low near cake speed fan to help dry out the fondant and prevent the spots of condensation forming.
3. If you have access to a dehumidifier, have it running in your kitchen when you exit the cake in the refrigerator.
Good luck.
What is concerned,
Michelle (editor)
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