I'm making 75 cupcakes for tomorrow and I was wondering if I can leave the cupcakes iced and outside the fridge all night, I'm using Indydebi recipe, it is about 50 degrees down here and I wanted to make sure they'll be OK for tomorrow monrning. I don't want to get anybody sick.
Thank you.
They don't have any filling, I was just wondering since Indydebi's icing contains milk how would that work.
I know all of the above to be true, but whats our limit, can I make a cake and 24 hrs later deliver it to someone who maybe does not eat it for another 24? Just curious, I normally cut as close as possible and advise any leftovers to be ref. after 24 hrs.
I guess it will be ok, it's actually less than 24 hours!!
Now I need to think how I will transport them!! 
I leave cakes out for days. I never refrigerate (my license won't let me make anything that needs fridgeration). I've had cake for up to a week or two on the counter and it is still good.
I know all of the above to be true, but whats our limit, can I make a cake and 24 hrs later deliver it to someone who maybe does not eat it for another 24? Just curious, I normally cut as close as possible and advise any leftovers to be ref. after 24 hrs.
I ice/decorate on Thursday for a Saturday wedding .... cake is fine. I know this to be true, because I cut-n-serve most of my wedding cakes, and I always taste-test them at the wedding.
Our grammas kept cake in a glass covered dome for a week or more and it was just fine.
As leahs says, refrigerating cakes cause them to go stale faster ... so I would stop advising clients to refrigerate the leftover cake unless it's a really perishable filling. You're doing them a disservice by telling them that.
thanks indydebi - I guess I just get the fear of it goping "bad" or moldy. Thanks for reply and advise
What are your thoughts on leaving an Italian/Swiss/French buttercream out overnight?
Does heating the egg/ sugar meringue mixture upto 140 degrees make it safe and stable?
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