15/06/2026
Since I began my caking journey, I kept hearing the same advice:
“Never refrigerate fondant cakes—they’ll sweat, become tacky, or the colours will bleed.”
For years, I believed it.
As a result, I often compromised the stability of my fondant cakes, especially during hot and humid weather. Soft interiors led to shifting tiers, bulging sides, and stressful deliveries.
Then one day, I decided to test the theory myself.
After submitting a fondant cake for an online competition, I wrapped it well and stored it in the freezer for days. When I thawed it at room temperature, there was some condensation—but no colour bleeding, no tackiness, and no damage to the finish.
That experiment changed everything.
Since then, I’ve refrigerated fondant cakes before transport countless times to keep them stable and secure, especially in warm weather.
The lesson? Don’t accept every piece of industry advice as fact. Test, troubleshoot, and find what works for your standards and environment.
You are your best teacher.
Read the pinned comment for Lie no. 2 I came across!
Let’s stop passing down cake myths and start sharing what truly works.
Fondant cake myths. Fondant cake tips. Can you refrigerate fondant cakes. Fondant troubleshooting.
