The short answer is yes, you can refrigerate a fondant covered cake. Fondant is a type of icing made from sugar, gelatin, glycerin and flavorings that creates a smooth, clay-like covering on cakes. Refrigerating a fondant iced cake helps set the fondant and keeps the cake fresh for longer. However, there are some tips to follow to ensure the fondant doesn’t become hard, cracked or sweaty.
What happens when you refrigerate fondant?
When fondant is refrigerated, the ingredients firm up which helps set the icing and prevent it from becoming sticky or melting in warmer temperatures. The cool temperature of the refrigerator also helps lock in moisture and prevents the cake layers underneath from drying out. This allows the cake to stay fresh for up to a week.
However, the downside is that fondant can become stiff and crack more easily when refrigerated, especially thicker layers. The humidity in the fridge can also cause moisture droplets (sweating) to appear on the surface. So proper precautions need to be taken.
How to prevent fondant from sweating
Sweating happens when moisture in the fridge condenses on the icing surface. There are a few tips to prevent this:
- Don’t refrigerate the cake immediately after covering in fondant. Allow the fondant to firm up at room temperature for at least 1-2 hours first.
- Make sure the fondant layer is not too thick, as really thick layers are more prone to sweating.
- Once covered in fondant, allow all surfaces of the cake to be exposed to air for about 10 minutes to dry out a bit before refrigerating.
- Wrap the cake box or cake platter very well with plastic wrap to create a tight seal.
- Place a damp paper towel inside the wrapped cake box. This helps regulate humidity.
- Refrigerate the cake on the middle shelf, rather than the top or bottom.
How to keep fondant from getting hard
The gelatin and glycerin in fondant can make it quite firm and even rubbery when chilled. To prevent this:
- Brush a thin layer of shortening on the cake first before adding fondant. This creates a barrier and keeps fondant more flexible.
- Knead in a little vegetable glycerin into the fondant when working with it. This adds softness and stretch.
- Keep the layer of fondant thin, about 1/4 to 1/8 inch thick. Thick layers become inflexible in the fridge.
- Smooth out any air bubbles between the fondant and cake. Air pockets can cause cracks when refrigerated.
- Let the fondant come up to room temperature before serving to soften it up again.
How to prevent fondant from cracking
Sudden shifts in temperature and humidity can cause fondant to crack. Here are some tips to prevent cracks:
- Apply fondant when the cake is firm and not still warm. Fondant cracks as the cake shrinks while cooling.
- Knead the fondant well and roll it to the right thinness. Overworked or too thick fondant cracks more easily.
- Smooth out air pockets between fondant and cake. Air expands when chilled and causes cracks.
- Avoid drastic temperature changes. Don’t move the cake from room temperature to the fridge in one go. Let it cool gradually first.
- Bring to room temperature before serving to minimize cracking from sudden warming.
- If cracks do appear, they can be patched up by brushing with a little water and smoothing fondant over the cracks.
How long does fondant last in the fridge?
A fondant covered cake stored properly in the fridge will typically last:
- 1-2 days for a single layered cake.
- 3-5 days for a multi-layer cake.
- Up to a week for a multi-layer frozen cake.
Make sure the cake is well wrapped, kept away from foods with strong odors, and placed on a middle shelf. Let it come to room temperature before serving. The fridge prevents premature spoilage, but an older cake will start to dry out and lose quality.
Signs your refrigerated fondant cake has gone bad
Look out for these signs that indicate your fondant cake should be discarded:
- Mold or fuzzy growth on the fondant or cake layers
- Strong sour odor
- Dry, cracked surface and dried out cake layers
- Weeping moisture or wet and slimy spots
- Discolored fondant
- Separation of fondant from cake
When in doubt, remember the old adage “When in doubt, throw it out.” Don’t risk eating a cake past its prime.
Storing fondant decorations
Fondant decorations like flowers, figurines etc. can also be stored in the fridge until ready to use. Here are some tips for storing fondant decorations:
- Let decorations air dry for 12-24 hours first before refrigerating.
- Separate pieces with parchment or wax paper so they don’t stick together.
- Place in an airtight container or bag.
- Can be stored 1-2 weeks refrigerated.
- Allow to come to room temperature before handling to prevent condensation.
Freezing fondant cakes
Fondant cakes can also be frozen:
- Cakes with buttercream frosting freeze better than fondant.
- Wrap cake tightly in 2-3 layers of plastic wrap.
- Place in an airtight container to prevent freezer burn.
- Freeze for up to 2-3 months.
- Thaw overnight in the fridge before serving.
- The cake may need some touch up work after thawing if fondant cracks or discolors.
Tips for serving refrigerated fondant cakes
When taking a fondant cake out of the fridge to serve, follow these tips:
- Take it out 1-2 hours before to allow it to slowly come to room temperature.
- This prevents condensation which can ruin the fondant.
- Brush off any condensation gently with a paper towel.
- Gently smooth any cracks or patches in the fondant.
- Touch up with little fondant if needed.
- Add any finishing decorations like flowers, figurines etc.
Can you freeze a fondant covered cake?
Yes, fondant covered cakes can be frozen but freezing works better for cakes with buttercream frosting rather than fondant. Here are some dos and don’ts for freezing fondant cakes:
Dos:
- Double wrap the cake tightly in plastic wrap to prevent freezer burn.
- Place in an airtight freezer safe container.
- Freeze for up to 2-3 months at 0°F.
- Thaw overnight in the refrigerator before serving.
- Refresh and touch up the fondant after thawing.
Don’ts:
- Don’t freeze fondant decorations like flowers separately, they will not hold up.
- Don’t refreeze a cake after it has thawed.
- Don’t freeze fondant for longer than 2-3 months.
- Don’t thaw a frozen cake at room temperature or the fondant will sweat.
So in summary, yes you can freeze a fondant cake but take measures to prevent freezer burn and don’t expect the fondant to be perfect after thawing. A buttercream frosted cake is best for freezing.
Can you freeze fondant?
Fondant on its own can be frozen but it may alter the texture slightly. Here are some tips for freezing fondant:
- Knead the fondant well and roll it out to the desired thickness before freezing.
- Wrap very tightly in plastic wrap with all air pressed out.
- Place in an airtight freezer bag or container.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before using.
- The thawed fondant may be stickier and need more kneading.
- Add cornstarch or confectioner’s sugar to improve elasticity if needed.
Freezing is ideal for storing extra fondant for later use. However, for best results, fondant is still best made fresh. The freezing process can diminish the flavor and make the fondant more difficult to work with.
Can you refrigerate fondant decorated cookies?
Yes, cookies decorated with fondant can be refrigerated:
- Allow cookies to cool and harden completely first before refrigerating.
- Only refrigerate completely dry cookies as moisture can make fondant sticky.
- Stack cookies with parchment paper between layers.
- Store fondant cookies in an airtight container.
- Refrigerate for 1-2 weeks.
- Let come to room temperature before serving.
- The fondant may need smoothed or touched up after refrigerating.
The refrigeration extends the shelf life of decorated cookies but can make fondant hard. Allow cookies to warm up before handling and eat within a few days for best quality.
Troubleshooting fondant cake problems
| Problem | Cause | Solution |
|---|---|---|
| Cracking | Too cold, dry air, thick fondant, sudden temperature change | Control temperatures, knead well, smooth surface, thin fondant layer |
| Sweating | Warm cake, humid fridge, thick fondant | Cool cake before covering, regulate humidity, thin fondant |
| Stickiness | Warm, moist cake | Ensure cake is cool before fondant, brush with shortening |
| Hardness | Too cold, thick fondant | Control fridge temperature, smooth fondant, add glycerin |
| Discoloration | Too much moisture, improper storage, old cake | Watch for condensation, wrap well, use fresh ingredients |
Frequently Asked Questions
Can I put a cake with fresh cream frosting in the fridge?
Yes, cakes with dairy-based frostings like buttercream, whipped cream, or cream cheese frosting need refrigeration. Wrap well and refrigerate for 3-4 days maximum. The fridge prevents the dairy in the frosting from spoiling quickly.
Should I refrigerate cakes with royal icing?
Royal icing dries hard so refrigeration is not required. However, it can help keep the icing from absorbing moisture in humid weather. Refrigerate only after the icing has hardened completely.
How long can I store fondant at room temperature?
Make sure fondant is tightly sealed and stored at about 70°F. It should last 1-2 months at room temperature before drying out or developing mold. For long term storage, refrigeration or freezing is best.
Can I freeze ganache?
Yes, ganache can be frozen for piping or icing use later. Pour ganache into a freezer safe container allowing headspace. Seal tightly and freeze for up to 3 months. Thaw in the refrigerator before using.
Should I thaw a frozen cake overnight?
Yes, thaw frozen cakes overnight (about 12 hours) in the fridge. This allows it to slowly come up to temperature. Avoid thawing at room temp or the outside will get warm too quickly.
Conclusion
Refrigerating a fondant cake allows it to stay fresh for days longer, but care needs to be taken to prevent the fondant from becoming hard, cracked or wet from condensation. Allow the cake to firm up before chilling, wrap well, regulate fridge humidity, and smooth out any imperfections before serving. With proper precautions, a refrigerated fondant cake can look and taste great. Freezing fondant cakes is possible too but works best for cakes with buttercream frosting.
