I am making the giant cupcake cake and was wondering how long it can be left out at room temperature before needing to be tossed? I am going to be baking with a standard box mix and home made butter cream icing made using water, not milk.
Thanks in advance for your answers!
Have a great day!
Box/doctored box cakes made (frosted/filled) with American buttercreams are very shelf stable.... Should be fine for at least a week, if it lasts that long!
P.S. The little bit of milk used in most American b/c recipes doesn't affect it's shelf stability. (The powdered sugar which is "hygroscopic" controls the "water activity" in whatever liquid you're using.)
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