Italian Meringue Imbc And Fondant Covered Cake Storage

Decorating By sonalp Updated 13 Jan 2009 , 2:26pm by stephaniescakenj

sonalp Posted 12 Jan 2009 , 10:47pm
post #1 of 4


a customer has requested IMBC filling frosting for a cake. I normally use regular buttercream and fill and frost 3 days prior to the event, so i can do fondant and decorations in time etc.
With Italian meringue buttercream, can i fill and frost the cake 3 days prior to the event? Once i frost it and cover with fondant, does the cake need to be refrigerated or can i leave it outside for 48 hrs prior to eating?
please help!


3 replies
sayhellojana Posted 12 Jan 2009 , 10:53pm
post #2 of 4

Nope. IMBC is fine at room temp. I dont refridgerate any of my cakes.

Chef_Stef Posted 13 Jan 2009 , 4:57am
post #3 of 4

I never leave IMBC cakes out and always keep them, and IMBC/Fondant cakes in the fridge. Eggs in anything make me nervous at room temp, no matter what the recipes say.

stephaniescakenj Posted 13 Jan 2009 , 2:26pm
post #4 of 4

Yea i always refrigerate my IMBC. For my own personal consumption, I've set our leftover cake on the counter for a few days and it's been fine but I wouldn't do it for a customer. If it's cold near you, you'll have no problem pulling it in and out of the fridge. I run into trouble in the summer when I pull it out of the fridge and the humidity hits it so I usually don't use fondant in the summer.

If anyone else has any tips for it in the summer, I would appreciate hearing them as well. I dread the summer with only window AC's....

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