One day I plan on opening my own little cake place. Here in my area a "Cooler" is needed for cakes.
I posted this in a different forum earlier this week. I am kicking myself because I should have posted here. If you are re-reading this, I am sorry. I would really like input from more business owners.
With cakes going in a fridge, they tend to dry out faster. How is this different from coolers? In addition, the changing temp. also tends to cause cake bubbles under icing. How do you handle this as well??
Thank you for the others who replied originally to my other post!
We need to have ours refrigerated as well. My cakes are all done in buttercream, ganache, or cream cheese, but I don't have a problem with air bubbles. I do let them set in the frig for 1/2hr, then I wrap them nicely in plastic wrap to put in the front cooler. Hope this helps!
I refrigerate all my cakes. They are never dry. I bake from scratch and use smbc. I also never get bubbles under my fondant. I hear about this alot but have never had it happen to me. I make my own mmf.
I know some people dont refrigerate their fondant covered cakes but I do. Even the hand painted ones, even the black on white ones. I never have any problems with them as they come out.