Storing A Cake With Swiss Buttercream

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

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__ 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 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 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.

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