Thank you for that information, Lori. That is good news! Do you mind if I ask you some more clarifying questions?
Do you have a special moisture-control element on your refrigerator/freezer?
Do you have trouble with any sweating or gumminess when you take them out? Do you do anything special to bring them to room temperature?
It sounds like you do all your decorating in fondant too. Do you fully decorate before you put them into the frig/freezer?
Do you use a wash/syrup on your Rose cakes to make sure they are still moist after refrig/freezing?
Finally, I just covered a fresh cake (Rose’s Golden Luxury Butter Cake) two nights ago in fondant and let it set out at room temp covered in plastic wrap all night. Then I decorated in the morning/afternoon. It was left out the rest of the day, displayed, and served at night. There was a noticable difference in its moisture. It had been the best cake we ever tasted the night before (my first time with that recipe), but it was much drier last night. I did this b/c I had heard you can let a fondant-covered cake set out w/o concern b/c the fondant seals it. Apparently I still needed to cover it in plastic wrap? Or would you have refrigerated it, boxed, overnight and also after it was finished? How long do you allow fondant-covered cakes to set out at room temp as you are decorating or preparing for the event?
I’m sorry for all the questions! I appreciate all the help you can give.
By the way, I have visited your web site, and your cakes look fantastic.