I have a cake due next Sunday but I want to finish it Friday. It will have a strawberry filling, buttercream icing and be covered in homemade fondant. Someone once told me I can refridgerate it if I put a cup of baking soda in with it??? please help!
What the heck is the baking soda for? The only thing baking soda does is to deodorize your refrigerator so that your fondant won't taste like yesterday's pizza. I put fondant cakes in the fridge all the time - but the only negative is that when it comes out of the fridge it sweats or glistens but after a few hours - as the cake equalizes with room temps, the glisten slowly goes away. My main concern is the strawberries. If they're fresh you may end up with a mushy filling. They degrade quickly.
Someone said that the baking soda absorbed the moisture....i dont know as I have never tried it! sounded kinda wierd to me as well! LOL The Strawberry filling is going to be a simple canned strawberry preserve.
For a small 3 tier cake (6', 8', and 10') how long do you think i would need to have it out for it to become "unsticky"
I have one in the fridge right now. When I take them out I try to put them under a ceiling fan, it helps whisk away the moisture so it come to temp dry. That way it only takes a hour or so. Just don't touch it too much while it is moist and you will be fine.
Up here in New England on a dry day it might take a couple hours, but down south or in a humid climate, - a lot longer. A fan is a great idea, as long as the air in the room isn't dusty - or has pet hair in it - that can be blown onto the sticky surface of the cake.