I am making a polka dot 2 tiered circle cake for a friend.. I am wondering, do you cover your cakes or do you keep them in the fridge until it's time to deliver?? I was thinking of taking a box,, cutting out one side and sliding the cake in it just to make it so it doesn't slide around.. But someone told me if I am making a buttercream cake with fondant accents that I shouldn't cover the cake because the fondant sinks into the buttercream when it gets soft........
Any tips for delivery and storage? I am decorating the cake Friday night and delivering Saturday morning.. I guess i am worried about the cake picking up an odor from my fridge??? I have never stored a cake over night before so I'm not sure what to expect...
If your fridge may have an odor from other food you should not store it without a box. You can cover the cakes in fondant polka dots friday night and put each tier in individual boxes for the night in the fridge then in the morning before deliver stack them and your ready to go. The fondant accents will only sink into the cake if its really hot and humid other wise they'll be fine.
there is really no need to cover w/plastic once the cake is completed. Nor is it necessary to frig it unless you have used a filling that will spoil.
Almost all of my cakes were made on the same schedule you mention and left on the counter overnight
Nothing wrong with storing in a cake box overnight if you want to, but it's not necessary.
Sriously, try not to put fondant in the fridge. You can do the cake and leave it onernight on the counter, no worries. Boxed would be better simply because you don't know who (what) will be up and roving whilst you're asleep.
I have never had fondant sink into buttercream and I've made quite a few buttercream cakes with fondant accents.
I leave my completed, stacked two tier cakes, in a box, or a large plastic see through tote, overnight, sitting on a stainless steel baking table, waiting to be delivered the next day and I haven't had any problems.
Leaving the cake out on the counter doesn't make it too hard?? I know that I use the Wilton recipe 1/2 butter 1/2 shortening and it hardens pretty fast.... But if I cover the cake when it's frosted then the buttercream gets too soft (had that happen to cupcakes i've made).........
in my opinion when delivering buttercream cakes you should have them chilled before you deliver them its not neseccary but it will reduce the chance for knicks to the cake if the buttercream is hard. Just deliver it an hour to an hour and a half befoire they will serve it.
I'll add my $.02 in here... I always like to travel with my cakes straight from the fridge, everything is nice and firm and I think just travels better. My cakes almost never fit in a box, but I do cut the lid off a bakery box and let it ride like that. I refrigerate fondant all the time and have no problems. It will sweat for a few minutes once you take it out, but it will dry back out. If it worries you, you can always put a bag over the cake and it won't get that condensation.