Just To Clarify

Decorating By lthiele Updated 3 Aug 2009 , 2:47am by __Jamie__

lthiele Posted 3 Aug 2009 , 1:48am
post #1 of 7

I have a 21st cake to do this week and was planning White Choc mud with buttercream icing and fondant decorations. I usually put my buttercream cakes in the fridge when I'm done, but I know not to put fondant in the fridge.

Once Buttercream is crusted how long can it be left out at room temperature? I'm assuming big tiered wedding cakes dont go in the fridge before delivery or do they?

Lauren icon_smile.gif

6 replies
leah_s Posted 3 Aug 2009 , 2:02am
post #2 of 7

As long as the filling does not have to be refrigerated, I'd say you've got at least 5 days on a bc cake.

__Jamie__ Posted 3 Aug 2009 , 2:05am
post #3 of 7

Who said you can't put fondant in the fridge? Every single one of my fondant covered cakes except maybe one or two have always been in the fridge.

lthiele Posted 3 Aug 2009 , 2:37am
post #4 of 7

Thanks Leahs!

Jamie - lots of what I've read has said that the fondant will sweat when you take it out. Do you have your cakes covered in the fridge? It's good to know that you can refrigerate successfully. I live right near the beach in Australia and I'm dreading the summer heat and humidity now that I am doing paid orders!

JanH Posted 3 Aug 2009 , 2:37am
post #5 of 7

American buttercreams made with large amounts of powdered sugar and a small amount of liquid (water, milk, whipping cream, etc.) don't require refrigeration (except for long term storage).

How is this possible... The powdered sugar (which is hygroscopic) controls the water activity in the liquid. icon_smile.gif

The hygroscopic properties of sugar in controlling water activity:
(And so much more.)






__Jamie__ Posted 3 Aug 2009 , 2:43am
post #6 of 7

It really has everything to do with the humidity level in your house and where your cake will be. I live where it is dry one day and pretty moist the next.

Now, when the cake comes out of the fridge, yes, it gets pretty shiny, tacky and will smudge and smear if you panic and try to dry it off. Sit it in front of or under a fan for a awhile, and it should be good as new. Nice and dry, and ready to add little figurines or accent pieces. My gift box cake from this weekend was in the fridge in the studio all night. Brought it out an hour and a half before delivery time, and within 30 minutes under a fan, was dry and ready for final touch ups.

__Jamie__ Posted 3 Aug 2009 , 2:47am
post #7 of 7

Oh, and yeah, I was scared of the heat and humidity too when I started "caking". You and I have similar climates, but I'm not near a beach, so I would assume you are even moister in Australia. I know there are a lot of Aussie gals and guys around this forum, and I know someone can tell you what they do there.

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