helen3743 Posted 3 Jun 2009 , 4:25pm
post #1 of

Hi CC'rs =]

Newbie question:

For a sculptured fondant-covered cake that has a meringue-based buttercream crumb coat,

how long can it stay in room-temperature?

I understand that it should be refrigerated the night before (right..?), but I'm wondering how long it can stay in room-temperature at the reception.

I'm supposed to also help with being one of the gift-box ladies, so I'm wondering if I should drop off the cake at the reception and leave it at room temperature, or should I drop it off to be kept inside a fridge, until right before the reception starts? I heard cakes with buttercream should be served at room temperature, so if the cake is in the fridge the whole time right before it goes on display during the reception, won't it still be chilled?

Sorry for the winding question!
Thanks a bunch!!

4 replies
__Jamie__ Posted 19 Jun 2009 , 10:45pm
post #2 of
Quote:
Originally Posted by helen3743

Hi CC'rs =]
I'm wondering how long it can stay in room-temperature at the reception.





Hours. Take out your cake from the fridge about 1 hour before delivery. It softens up quick. Plus, it will sit in the reception hall for another hour or two before they cut it.

janieltilda Posted 1 Jul 2009 , 9:03pm
post #3 of

Actually, if your cake is covered in fondant, you do NOT want to refrigerate it. Putting in and out of the fridge will make the fondant sweat, which can lead to cracking, running colors, or losing decorations. The beauty of fondant is that it seals in moisture, so it's effectively protecting the cake and buttercream underneath. Therefore, you should leave the cake out in a covered cake box (not airtight, though).

Good luck!

__Jamie__ Posted 1 Jul 2009 , 9:11pm
post #4 of

It is perfectly fine to refrigerate fondant. If you have perishable fillings...refrigerate. If you want your ganache to set up after handling...refrigerate. When you take the cake out of the fridge, let it sit, don't touch it, and everything will be fine. It's when people freak out when they see the moisture and feel like they have to start wiping at it, that's when it gets ruined. If you have delicate fondant accents, don't put them on until the last minute. A normal fondant covered cake is just fine in the fridge.

__Jamie__ Posted 1 Jul 2009 , 9:12pm
post #5 of

It is perfectly fine to refrigerate fondant. If you have perishable fillings...refrigerate. If you want your ganache to set up after handling...refrigerate. When you take the cake out of the fridge, let it sit, don't touch it, and everything will be fine. It's when people freak out when they see the moisture and feel like they have to start wiping at it, that's when it gets ruined. If you have delicate fondant accents, don't put them on until the last minute. A normal fondant covered cake is just fine in the fridge.

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