I filled and crumbcoated my chocolate cake on Wednesday. I filled it with buttercream icing, and then proceeded to go ahead and cover it completely with fondant. I started decorating it on Thursday, and will complete the decorations today.
I did NOT refrigerate the cake because I didn't want the cake to sweat when I take it out.
The birthday party is tomorrow. Will my guests be able to eat the cake without getting sick? I have read that a fondant covered cake can sit out for days, but I just want reassurance that nobody will get sick after eating it. Will it also taste fine? I would hate if it didn't taste fresh after cutting it.
Please reassure me.
It will be fine. Cakes are still good for a while, I've had cakes sit on my counter for 5 days before and it was still good. Don't think I would go any longer. I actually crumb coated one wed too because she wanted it Fri morning. Then called Thurs and said she didn't need it till Sat. It is in my fridge now waiting to get decorated.(it's friday now).
If they get sick - it's 'cause they ate too much, not 'cause of the cake itself! The only thing that would make a cake "unfit" is if it has a filling that needs refrigeration, but since you used buttercream, you're fine.
No... they will be fine. If you had a cream based fillin in there that'd be another story, but BC is fine at room temp for a while.
Just curious. What if you did have a non buttercream filling. I like to have my cakes finished the day/night before so I KNOW that it is all done with and that I won't have any dramas right at the last minute.
How bout cream cheese frosting? I have a 3 tier and 2 side 8 inch cakes to make and I need to know when I can start making the cakes and decorating the cream cheese filled cakes.
I put all my cakes in the fridge... I use cream/milk based fillings and SMBC... even the ones completely covered in fondant... I also make my cakes about 3 days prior.
Re: Using cr ch b'cream icing:
Earlene Moor has a great cr ch b'cream recipe that can be left UNfrig'd for something like 5 days. Check out her site for the recipe.......at least it used to be on there.....
haven't been there in a while so not sure it is still posted.
I believe there might also be one in the recipe section of this site that is similar (does not need to be frig'd.)