Conflicting Bc Shelf Life Infor

Decorating By tal Updated 19 Nov 2011 , 1:12am by CWR41

tal Posted 19 Nov 2011 , 1:00am
post #1 of 2

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........ icon_confused.gif

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!!!!

Anyone?

thanks CC!
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1 reply
CWR41 Posted 19 Nov 2011 , 1:12am
post #2 of 2

Your question was answered in your thread this morning:
http://cakecentral.com/cake-decorating-ftopict-735357-shortening.html

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