To Refridge Or Not

Decorating By bonton Updated 16 Jun 2009 , 9:32pm by Win

bonton Posted 16 Jun 2009 , 12:55am
post #1 of 6

I have a wedding cake due Sat. 12:00 noon; 10-12-14 tier. the filling for
the one of the tiers will be a strawberry mousse, made with whole milk and strawberry from the bakery sleeve. I plan on crumb coating Thur. with the filling (of course), will the layers be okay to sit out of fridge until Fri.; my plan is to have all decorations completed Fri. night. Your thoughts.

5 replies
Rylan Posted 16 Jun 2009 , 11:29am
post #2 of 6

I always refrigerate with no problems.

brincess_b Posted 16 Jun 2009 , 3:19pm
post #3 of 6

my understanding is that sleeved fillings are ok out the fridge. i imagine it says on the packet? that issue aside, the cake will be fine on the counter.

bonton Posted 16 Jun 2009 , 3:52pm
post #4 of 6

RylanTy and brincess_b thanks you for responding.

Larkin121 Posted 16 Jun 2009 , 9:18pm
post #5 of 6

If I read that right, you are mixing whole milk into your strawberries when making the mousse, right? I wouldn't chance a dairy product sitting out overnight, I'd refrigerate it. I know there is a whole sugar/fat ratio that makes some things (like ganache) be able to sit out, but unless you know for sure that your mix is shelf stable, I wouldn't do it. That's just me, though, and I'm still new!

Win Posted 16 Jun 2009 , 9:32pm
post #6 of 6

I'd refrigerate. A) I would take no chances in hot/humid weather and B) refrigerating keeps the "mousse" from breaking down. I chill my cakes after the crumb coat no matter what I'm using as a filling just as a general rule of (my) thumb.


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