Just a quick question..
If you guys make large quantities of IMBC for wedding cakes, how do you store the icing? Do you use buckets or large Tupperware containers? I am trying to figure out how I am going to store it. I only have the 4.5 quart mixer so I can only make smaller batches. I also bake from home so all I have for storage is my own fridge.
Also, how far in advance can you make it? The wedding is on a Saturday. I use Warren Brown's recipe from Cake Love. I got it off YouTube.
I just store it in the KA bowl if I'm making 1 batch or a large Tupperware (7.5 L) for more than 1 batch. I try to use mine right away because it has better texture that way,and it's easier. You can definitely refrigerate it for at least a week or for longer you can freeze it. Then you have to bring it to room temp and rebeat to get the original texture back. It works, but I find it easier to just make it right before I use it, which is usually on a Thursday or Friday for a Saturday wedding.
I store it in large freezer bags!!! what ever is left over after icing the cake ..I freeze in the same bag...works like a charm
I use the same recipe. You can freeze it, but it has to have enough hours out of the freezer to come to room temperature before it can be used. I usually leave it out of the freezer for 7 or 8 hours. I don't use any plastic in my freezer, so I store mine in huge glass pyrex bowls with a lid.
Thanks for your replies.
So if you leave it out to come back to room temperature, I'm assuming you decorate and then return it to the fridge overnight then deliver to the venue, where it will be kept out again at room temperature to be served right?
I was just a little worried about the continual temperature fluctuations. I am planning on using powdered egg whites because there will be pregos and children there.