I don't suggest it at all. There is a food chemistry problem that often happens. Literally puddles of sugar water on the cake plate. The cake tries to soak up the water and gets soggy. Then because there is no under structure under the fondant it starts to droop and get what looks like love handles just above the cake plate. Not pretty at all.
Peg
Jun 16, 2009 Rating
Refridgerate fondant? by: Anonymous
CREAM CHEESE SHOULD BE REFRIGERATED BUT FONDANT WILL BECOME A STICKY MESS IF REFRIGERATED. AS IT WARMS TO ROOM TEMP., THE CONDENSATION WILL LEAVE IT STICKY.
