arghhhhhh......I'm starting BC roses tomorrow for a Nov 26th wedding (one week).
The recipe I planned on using consists of hi ratio/butter/powd sug/van/meringue powd/
Originally i was told that a week to two weeks ahead would be fine for these roses to sit out at ROOM TEMP. I just got an email from a baker acquaintance who said only 2-3 days at ROOM TEMP with this recipe or they need to be refrigerated from the start........
My understanding of the 'science' is that the sugar acts as a preservative for the fat - is that not correct?
My apologies for what seems like an ever asking question on my part!!!!
Your question was answered in your thread this morning: