Black Buttercream--Freeze Or Refrigerate

Decorating By traci_doodle Updated 5 Sep 2011 , 4:46am by traci_doodle

traci_doodle Posted 5 Sep 2011 , 4:20am
post #1 of 3

I wrote out some words in buttercream on a piece of fondant for a cake tomorrow. Now it dawns on me that this might bleed before my friend picks up the cake. Is there something I can do to prevent bleeding? Would freezing it help? I was planning on refrigerating it if not, since I don't think this buttercream can sit out without spoiling.

2 replies
Marianna46 Posted 5 Sep 2011 , 4:37am
post #2 of 3

I don't think you'll have a problem from one day to the next. Actually, I think you'd have a bigger problem if you refrigerated or froze the cake: the condensation that forms on the cake after you take it out of the fridge might contribute to the bleeding.

traci_doodle Posted 5 Sep 2011 , 4:46am
post #3 of 3

I'm not making the cake until tomorrow, so I hope the condensation thing doesn't become too big a deal. I just hope my friend likes the cake. I got the strangest request and I think it's turning out awful. icon_sad.gif

Quote by @%username% on %date%

%body%