| Author |
Message |
SugarBlossomCakes
Junior Member
Joined: May 02, 2006
Posts: 78
Location: Portland, OR
Birthday: Jul 11
|
 Posted:
Wed May 28, 2008 1:57 pm |
  |
So, I have a 3 tiered wedding cake that needs to be served this Saturday evening. Can I prep all of the tiers on Friday, and cover them with fondant, and then let them sit overnight? Or do I need to do it all the day of? |
|
|
    |
 |
|
|
|
karensue
Frequent Member
Joined: Aug 11, 2006
Posts: 332
Location: Manhattan, Kansas
|
| Posted:
Wed May 28, 2008 2:00 pm |
|
Once you get that fondant on, it seals everything up and keeps it nice and fresh -- even for a few days. You won't need to refrigerate unless you have a filling or icing underneath the fondant that needs refrigeration. |
|
|
  |
|
|
vdrsolo
Forum Addict
Joined: Jan 29, 2007
Posts: 795
|
| Posted:
Wed May 28, 2008 2:17 pm |
|
It will be fine, do it all the time for Saturday weddings.
There are tons of flavors of the nonperishable pastry fillings available. |
|
|
|
|
|
bonjovibabe
Forum SuperStar!
Joined: Jan 27, 2006
Posts: 2379
Location: Quickstepping across the ballroom, cake in hand!
Birthday: Sep 20
Gallery Supporter Member
|
| Posted:
Wed May 28, 2008 2:27 pm |
|
I've had fondant cakes sit out at room temp for more than a week and still be fabulous. One cake I had to do really early (15 days!) before the wedding because we were going on vacation but the bride really wanted a cake from me. It got rave reviews in both taste & looks! |
|
|
|
|
|
cakehelp
Junior Member
Joined: Apr 14, 2008
Posts: 49
Location: Sweden
Birthday: Sep 13
|
| Posted:
Wed May 28, 2008 2:34 pm |
|
WOW, what kind of cake will not go dry (or worse) standing around for 15 days??? And what filling did you use?? Sounds too good to be true  |
|
|
|
|
|
raquel1
Frequent Member
Joined: Apr 02, 2008
Posts: 200
Location: Richmond, Texas
Birthday: Oct 15
Gallery Supporter Member
|
| Posted:
Wed May 28, 2008 2:46 pm |
|
The cake will keep just fine (even better) at room temperature. I make the buttercream without milk and non-perishable fruit filling just in case...But It will be just fine |
|
|
|
|
|
Juds2323
Frequent Member
Joined: Nov 19, 2006
Posts: 418
Location: San Jose, CA
Gallery Supporter Member
|
| Posted:
Wed May 28, 2008 2:56 pm |
|
I use box mix - I think I'm the only one this has happened to here, but if I leave a cake out for several days it gets a funny taste. I've tried several box mixes - I had it even happen to a cake that was just wrapped in plastic wrap and sitting out on the counter. I wish I knew what caused it but.... I just now fridge them for safety. If it's just one day I'm ok with it sitting out but several days seems to be my issue.
Judi |
|
|
|
|
|
vanna1487
Frequent Member
Joined: Sep 11, 2007
Posts: 301
Location: Squishing Mosquitoes in South Louisiana!
Birthday: Jan 04
|
| Posted:
Wed May 28, 2008 3:09 pm |
|
not trying to hijack the post but im wondering does the fondant harden? i use the toba garrett recipe on CC anytime i use fondant and ive often wondered if it would get to hard sitting out, bc it does harden a little bit. ive got to a boat cake next weekend and didnt want ot refridgerate it bc i knew the fondant would get to sticky, so if i leave it out it wont get to hard? |
|
|
|
|
|
Hawkette
Regular Member
Joined: Jan 09, 2008
Posts: 138
|
| Posted:
Wed May 28, 2008 3:15 pm |
|
Juds2323 -- our box mix cakes go sour, too. We always keep them in the refrigerator.
vanna1487 -- the fondant will not harden overnight. It takes a week or more for fondant decorations to really get hard and those are smaller pieces than a whole cake covering. It won't be sticky, but it won't be hard. I think you'll be pleased. |
|
|
|
|
|
cinjam
Regular Member
Joined: Sep 25, 2006
Posts: 102
Location: New Jersey
|
| Posted:
Wed May 28, 2008 3:22 pm |
|
Can someone direct me to non-perishable fillings that aren't fruit?
I currently fill with a instant pudding mixed with heavy cream & I know that's perishable (even when covered with fondant). Fruit fillings are not very popular around here - most people ask for a pudding/custard type filling. |
|
|
|
|
|
SugarBlossomCakes
Junior Member
Joined: May 02, 2006
Posts: 78
Location: Portland, OR
Birthday: Jul 11
|
| Posted:
Wed May 28, 2008 3:52 pm |
|
So, unfortunately, my fillings are cream cheese and ganache. I'm guessing these need to be refrigerated or else they might not be great overnight. |
|
|
|
|
|
vdrsolo
Forum Addict
Joined: Jan 29, 2007
Posts: 795
|
| Posted:
Wed May 28, 2008 4:19 pm |
|
| cinjam wrote: | Can someone direct me to non-perishable fillings that aren't fruit?
I currently fill with a instant pudding mixed with heavy cream & I know that's perishable (even when covered with fondant). Fruit fillings are not very popular around here - most people ask for a pudding/custard type filling. |
The sleeved fillings also have Bavarian Cream, Chocolate Bavarian Cream, and Cream Cheese available (I mix the cream cheese filling with my buttercream to make cream cheese icing). |
|
|
|
|
|
vanna1487
Frequent Member
Joined: Sep 11, 2007
Posts: 301
Location: Squishing Mosquitoes in South Louisiana!
Birthday: Jan 04
|
| Posted:
Wed May 28, 2008 4:40 pm |
|
i also use box mix, what kind is it that gets sour, definately dont want that to happen? Any suggestions on a good chocolate cake recipe that works well for carving? |
|
|
|
|
|
ericaann79
Frequent Member
Joined: Feb 09, 2007
Posts: 239
Location: San Jose, CA
Birthday: Feb 12
|
| Posted:
Wed May 28, 2008 4:48 pm |
|
SugarBlossomsCakes - I also use Toba's recipe and I refrigerate my cakes overnight for a Saturday wedding...fondant is still wonderful the next day! If you need to refrigerate the cake because of the filling just thought I would let you know. |
|
|
|
|
|
bonjovibabe
Forum SuperStar!
Joined: Jan 27, 2006
Posts: 2379
Location: Quickstepping across the ballroom, cake in hand!
Birthday: Sep 20
Gallery Supporter Member
|
| Posted:
Thu May 29, 2008 2:16 am |
|
| cakehelp wrote: | | WOW, what kind of cake will not go dry (or worse) standing around for 15 days??? And what filling did you use?? Sounds too good to be true |
It was lemon Madeira cake. I took Lindy Smith's advice that it would be fine for 2 weeks, and it was! I also brushed with a Lemoncello moistening syrup though (about 3/4 pint over the 3 tiers). It was also double covered in fondant - the base covering and then all the stems and flowers, which I'm sure helped enormously. I'm not saying that I would do this every time, but in this case I had no choice! Bride was very happy, I had a sleepless night on vacation worrying about whether it would be OK the night before the wedding, but it was perfect according to them and their guests! Here's the pic:
http://www.cakecentral.com/cake-photo_839353.html |
|
|
|
|
|
|
|
