Refrigerating A Cake With Smbc

Decorating By momg9 Updated 6 Dec 2011 , 1:40pm by momg9

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momg9 Posted 5 Dec 2011 , 2:13pm
post #1 of 5

I normally do not refrigerate my cakes. Recently I iced a cake in smbc that had a perishable filling, so I refrigerated it. When it came to room temperature the smbc had a weird texture. I know when I bring a bowl to room temp, I have to mix it a little to get it right again, so how do you all deal with it on a cake? Was that a normal thing or was my smbc not right?

Thank you

4 replies
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KoryAK Posted 5 Dec 2011 , 9:11pm
post #2 of 5

All of my cakes are iced with SMBC and they are all refrigerated. I've never had a problem with consistency after rewarming.

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AZCouture Posted 5 Dec 2011 , 9:47pm
post #3 of 5

My favorite icing ever! Never had a problem either. Of course, once it's on a cake, the only thing I'm doing to the icing is slicing thru it while I'm cutting the cake. And the consistency is always as it should be.

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tsal Posted 6 Dec 2011 , 12:49am
post #4 of 5

I use SMBC exclusively and have never had a problem after it has come to room temperature. It sounds like you may have had a problem with the recipe. I remember once I did not let my egg whites whip up to a stiff-enough consistency and that created some stability problems. Perhaps that was it?

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momg9 Posted 6 Dec 2011 , 1:40pm
post #5 of 5

Ok, thanks everyone. It must be me. Back to the test kitchen. icon_smile.gif

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