I am not sure why people don’t refridgerate their fondant covered cakes. I have been doing it for years. I don’t notice any difference in the appearance of the fondant. I don’t actually eat the fondant because I think it is yucky but my kids do and have eaten refridgerated fondant. Just make sure the cake comes to room temperature before you serve it.
I also refrigerate all my cakes even if they’re covered in fondant.
I would like to know why the first poster would say they’re generally not chilled.
Do you mean not put in the freezer?
The cream on the cake will keep the fondant on the cake moist even if you put it on the cake.
That was what the wilton instructor told us
um…if you’re doing a chocolate cake…fruit fillings are nice. You can whip fruit purees into the buttercream or just do creme frieche and whip some jam into it too (1 cup of cream, 1 tbsp buttermilk and add the 1tbsp of sugar when you whip. Lightly combine the cream and buttermilk and let it sit for a while. TCB say for 12-14 hours in a warm place.)
you can even put in pudding instead of frosting into the middle of the cake
it really just depends on what your family likes if they like fruits, or chocolate etc
If you do a bitter chocolate cake then do a white chocolate cream.
The sweetness balances the bitterness of the cake.