I'm making a butter cake with buttercream icing on Sunday night and it'll be eaten on Saturday, about 6 days later. The person will be taking it with them on a trip on Monday. Will it be alright if it stays in the fridge in it's cake box (we're going to seal it with tape) for 6 days until serving? I'm too scared to tell the person to freeze it because I'll be airbrushing pictures on it.
Any suggestions are appreciated!
As long as you bake it really fresh (as soon as possible before giving it) it should be fine! I mean it might dry out a little bit but I think the fondant will keep it pretty fresh. Then just make sure they serve it at room temp.
What if it only has buttercream, no fondant? Do you think a butter cake with buttercream frosting will keep at room temp in a cake box for a week? Or better to keep in the fridge?
Oh okay....I'd keep it in the fridge, probably....
The cake will not taste as good and it may be "wet" tasting and the icing may break off with the moisture accumulating under it. It is a risk.
Thanks for all the feedback. I'm getting a little nervous about it now though. I've eaten birthday cake for up to a week that's kept in the fridge but it was store-bought, if that's makes any difference (extra preservatives, etc.).
I would think it would be alright in the fridge in a cake box. Anyone have personal experience doing this before? White cake with buttercream kept in the fridge for one week before serving?
i had this a few weeks back, and my cake and buttercream dried out completely, it was only in the fridge for 4 days but by then the buttercream was just crumbling off the cake
Was it a meringue-based BC or the shortening/butter BC? Would you recommend that I freeze it after I decorate it and the bring it to room temp on the day of serving? It's a small two-tiered cake with BC, fondant cutouts and airbrushed art. Haha (nervous laughter)... I'm starting to get a little freaked out now!
I wouldn't recommend it, the icing will break off in pieces and cake will be dry and crumbly. Sorry.
I had just read your question about the buttercream frosting, the next site I went to says to mix baking soda I believe it was....so I came back to share, hope it works/worked out