Refrigerating A Crumb Coated Cake? Will It Be Stale?

Decorating By MrsNancyB1 Updated 25 Sep 2009 , 1:50am by MrsNancyB1

MrsNancyB1 Posted 24 Sep 2009 , 10:27pm
post #1 of 6

I have a cake due for Sunday, and tonight I was planning to crumb coat, and maybe add a little bit of a thicker layer of BC to all of my cakes. If I'm up for it, I may be able to cover the cakes in fondant too. However, if I don't cover the cakes in fondant tonight can I refrigerate my crumb coated cakes? I would likely get around to covering them in fondant 24 hours later. So they would be boxed, and in the fridge for 24 hours.

Will the cakes get stale? Will the flavor be otherwise compromised?


ETA: If it makes any difference, I'm using Indydebi's BC recipe.

5 replies
Rylan Posted 24 Sep 2009 , 11:15pm
post #2 of 6

I always refrigerate my cake and never had a problem with that.

ceshell Posted 25 Sep 2009 , 12:39am
post #3 of 6

The icing seals in your cake - doesn't matter if there's fondant on it or not. Just make sure if you keep it as thin as a crumb coat, that it's well-covered - no bare spots.

bbmom Posted 25 Sep 2009 , 12:43am
post #4 of 6

Just make sure you dont have anything pungent in your fridge-onions, garlic etc.

kseevers Posted 25 Sep 2009 , 1:05am
post #5 of 6

I usually crumb coat them the day before and then do fondant the next day. It always works out great. Like the previous poster said though, make sure there is nothing smelly in the fridge. I learned the hard way with one of my cakes. Had to redo the whole thing. LOL

MrsNancyB1 Posted 25 Sep 2009 , 1:50am
post #6 of 6

Thanks everyone! icon_smile.gif

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