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