I'm making a cake for my cousin's first birthday. It's the perfect time to practice my piping as I am VERY new at it. I made frosting that needs to be refrigerated as it has 1/3 cup of milk in it. Can I pipe on the fondant and then refrigerate the cake? Could it bleed tomorrow when I remove it from the refrigerator? I was also thinking about piping with candy melts ...??? Your thoughts would be appreciated !
If it's a decorator's buttercream (powdered sugar, shortening and/or butter, etc.) and the 1/3 cup of milk is mixed in with at least 2lbs. of PS, it doesn't require refrigeration. The sugar and fat act as preservatives and it should be fine for several days at room temp.
Thank you !!