Storing A Cake With Swiss Buttercream

Decorating By montanamommy Updated 24 Nov 2009 , 12:52pm by TJCanadian

montanamommy Cake Central Cake Decorator Profile
montanamommy Posted 23 Nov 2009 , 8:43pm
post #1 of 4

I made a cake this weekend that had swiss buttercream under fondant. It was eaten right away, but I'm curious in the future about storing such a cake. If I put it in the fridge I'm afraid the fondant would sweat. But I'm leary of leaving it out because of the egg white in the buttercream.

Any ideas? Maybe I just shouldn't use that kind of icing under fondant.

3 replies
__Jamie__ Cake Central Cake Decorator Profile
__Jamie__ Posted 23 Nov 2009 , 8:55pm
post #2 of 4

I use SMBC almost exclusively. I chill all my cakes because it just works better. Chill before fondanting, gives sharp crisp corners. You can safely leave this out for a day. I do longer at home, for my personal cakes. icon_smile.gif

montanamommy Cake Central Cake Decorator Profile
montanamommy Posted 24 Nov 2009 , 3:39am
post #3 of 4

Great thanks alot!
I love the SMBC. I haven't done much decorating with it, just used it under fondant, but its so good!Not so sickly sweet.
Thanks again for the info!

TJCanadian Cake Central Cake Decorator Profile
TJCanadian Posted 24 Nov 2009 , 12:52pm
post #4 of 4

Since you get the egg whites up to 140 degrees in order to make the SMBC, it pasturizes them and they are therefore safe.

Quote by @%username% on %date%

%body%