I baked a giant sheet cake, soccer ball cake, and mini-wonder mold cake for a belly cake I'm doing for the first time for a shower on Saturday. Those are all frozen. I'm covering with MFF. I despise shortening. My frostings are all buttercream made with butter. My question is - if I cover the cake in frosting and then cover in fondant, do I have to refrigerate the cake, or does the fondant "preserve" whatever is in the frosting? If so, will the frosting still be good tasting? Or do I frost, cover in fondant, and then refrigerate? But I've heard to never refrigerate fondant because of condensation issues...
Any advice or means of tackling this???
Thanks so much!
I never put fondant covered cakes back int he fridge. After I crum coat (in BC) and apply fondant I leave the cake out. I've never had any problems with the filling turning bad.
Are you using shortening or butter based buttercream? That's my concern - that if I use butter, I'll HAVE to refrigerate overnight to prevent spoilage.
Anyone? If I use actual BUTTER cream, do I have to refrigerate a fondant cake? Please help! TIA.
nope if you are using a recipe that has just butter, icing sugar, water and falvouring u don't need to refridgerate. I use a butter buttercream all the time cose i don't like shortening either and i don't refridgerate
no. No need to refridgerate.
Butter itself does not have to be refrigerated (will stay good out on the counter for a week to 10 days). The sugar in the buttercream extends that life by several more weeks.
No, the sugar stabilizes the butter and keeps it from going bad for quite some time.
You guys have made my day not only by answering, but also by providing the answer I was hoping for! Thank you so much!
For a Saturday morning cake, I intend on covering in buttercream Friday, putting in fridge for an hour or so, covering in fondant, and just leaving out overnight until I bring it to my friend's shower on Saturday. Sound right?
Sounds like you've got it.