New to this line of work...(flying solo).
Am taking Wilton courses but my question that is unanswered is:
When you tort a cake w/cream i.e. bavarian cream..
then you do buttercream(no milk) and then cover in fondant,
*how long can you leave it out*
I was told 3-4days but then my instructor said, I do not tort and fill
that far in advance.
Thanks to whom can answer this better or reaffirm.
Personally I wouldn't leave a cake with perishable filling out more than 24 hrs. Someone else may have differing opinions
Bavarian Cream is available in nonperishable sleeved pastry fillings, use it all the time.
I don't fill my cake more than 2 days before the event. (For example, I fill on Thursday for a Saturday wedding). If there are leftovers from that event, it is still safe to eat, but will start to stale after a couple of days or so.