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sugarflour2
Junior Member
Joined: May 26, 2008
Posts: 86
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 Posted:
Thu Nov 06, 2008 4:45 pm |
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I'm covering a cake with an all butter buttercream, how far in advance can I cover my cake? Also, the buttercream will be tinted with color, will the color run, fade or any strange happening occur if it's put in the refrigerator? |
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kakeladi
Forum SuperStar!
Joined: May 26, 2004
Posts: 6248
Location: Northen Indiana
Birthday: Aug 11
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Thu Nov 06, 2008 6:10 pm |
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I'd say no more than the night before for icing it.
As for color/strange happenings occuring........don't try to color it blue  You'll get green.
When removed from frig it might sweat; just leave it alone! Keep it in a cake box and once it reaches room temp the sweating will evaporate. The might be some slight bleeding....not sure. |
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mclaren
Frequent Member
Joined: Jun 02, 2008
Posts: 276
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Thu Nov 06, 2008 10:46 pm |
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hi,
i've always used only butter BC & when kept in the refrig, i thought that the colors became a tad darker. the colors never run off mine, at least.
the only thing i noticed was with designs such as rosettes, they tend to be a little off-shape once in the refrig.
HTH. |
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momma28
Frequent Member
Joined: Sep 16, 2008
Posts: 387
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Fri Nov 07, 2008 4:32 am |
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I only use all butter buttercream and have never had a problem with refrigerating it. My colors have never run (even blue which I did for a guitar cake). Even when I use fondant accents I refrigerate and have never had a problem. My burger cake was several different colors and cookie crumbs and nothing bled. |
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smab109
Frequent Member
Joined: Aug 16, 2007
Posts: 213
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Fri Nov 07, 2008 4:46 am |
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I use an all butter buttercream also, have never had problems with colors bleeding. I just made one the day other day...fall cake, top half was light blue, bottom brown. Refirgerated no problem, thawed no problem! |
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sugarflour2
Junior Member
Joined: May 26, 2008
Posts: 86
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Fri Nov 07, 2008 8:14 am |
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Thanks so much for the the great advice! One more question. This cake was originally due last Monday but the mother decided she didn't want it until this coming Monday. I her she couldn't have it on Monday because I have another cake I'm working on and that I don't have the space in my refrigerator, so she would have to pick it up on Saturday morning. My question is will the buttercream seal in the moisture the way fondant does, or will she have a dry cake on Monday? |
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AsburyArt
Junior Member
Joined: Aug 09, 2008
Posts: 33
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Fri Nov 07, 2008 8:48 am |
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I run a brick and mortar business so I have dedicated cold boxes for my cakes... there aren't many strong odors lurking in my cases. But butter based buttercreams will absorb off odors faster than you can blink. Keep that in mind. |
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sugarflour2
Junior Member
Joined: May 26, 2008
Posts: 86
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Fri Nov 07, 2008 9:16 am |
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Wow, I didn't know that about butter based buttercream. Maybe I'll just use a shortening based one instead. Thanks for that tip AsburyArt.
Also, I love your work Asbury Art and the next time I'm in your area, I'm definitely stopping by. |
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AsburyArt
Junior Member
Joined: Aug 09, 2008
Posts: 33
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Fri Nov 07, 2008 9:27 am |
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Well, I wasn't and would never advocate the use of shortening, but I felt you should know.
=) |
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sugarflour2
Junior Member
Joined: May 26, 2008
Posts: 86
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Fri Nov 07, 2008 9:36 am |
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Oh, I know. I've only used shortening based buttercreams a few times, I prefer smbc(what I usually use) but kids don't seem to like the smbc very much...not sweet enough I guess. This makes me crazy because if she had taken the cake when she originally said she wanted it, this would not be an issue. Next time I say no. |
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brannendeville
Junior Member
Joined: Oct 16, 2008
Posts: 66
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Fri Nov 07, 2008 9:43 am |
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enoid
Regular Member
Joined: Oct 29, 2008
Posts: 198
Location: Burlington, Iowa
Birthday: Dec 23
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| Posted:
Fri Nov 07, 2008 10:01 am |
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Swiss Meringue Buttercream |
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