When To Ice A Cake?

Decorating By MEC004 Updated 5 Mar 2013 , 2:50pm by Sassyzan

MEC004 Posted 3 Mar 2013 , 7:59pm
post #1 of 11

I am making a 3D Cookie Monster cake.  I saw someone on here make it with a teddy bear mold.  So far so good it is coming out.  


My question is this: When do I ice it?  


His party is on Tuesday afternoon and I am a teacher so I cannot do it the day of.  Could I do it today or do I kill myself and do it Monday?  How do I store it once it is iced?


Thank you in advance.  



10 replies
Sassyzan Posted 3 Mar 2013 , 8:14pm
post #2 of 11

AIt'll be fine if you ice it today. If its regular American buttercream, just store at room temperature. If you have a box or loose covering to keep dust and little fingers off, that would be fine.

MEC004 Posted 3 Mar 2013 , 8:15pm
post #3 of 11

Is it stupid to ask what American Buttercream is?


Sorry, I am just learning how to bake.  DH actually made the cake and I am decorating. Ha!

-K8memphis Posted 3 Mar 2013 , 8:18pm
post #4 of 11

american butter cream is not bi-lingual





jk jk jk


it's confectioner's sugar, liquid, flavor and fat--not cooked--just mixed up-- like most americans ;)

Sassyzan Posted 3 Mar 2013 , 8:23pm
post #5 of 11

ACrisco, butter, powdered sugar.

As opposed to Swiss or Italian buttercream (referred to on the forums as smbc and imbc). I don't really know much about them but I think they usually have to be refrigerated. The crisco/butter kind does not.

Actually, just googled and some a saying those don't require refrigeration either.

Anyway! As long as you don't have perishable icing or filing, it can sit out! Hth! :)

MEC004 Posted 3 Mar 2013 , 8:54pm
post #6 of 11

Okay, so my confectioners sugar, butter creation is considered American.  


You learn something new everyday.


It won't get crusty will it?

Sassyzan Posted 3 Mar 2013 , 11:13pm
post #7 of 11

ADepends on the recipe, and if it crusts, it will do so in a matter of minutes, not hours or days, so waiting until the last minute won't change that.

I guess that's just what people call it to distinguish it from Swiss, French, Italian...you can call it anything you like I guess!

MEC004 Posted 4 Mar 2013 , 1:15am
post #8 of 11

Thanks for all your help.  It came out great!




Carrie789 Posted 4 Mar 2013 , 2:04am
post #9 of 11

I have another question to add. How do I keep a cake tasting fresh if I frost it days ahead? I live in Arizona, and it is hot and humid. I frosted one three days ahead and it was moldy. (Luckily is was for a relative who told no one.) Since then, I am petrified to frost early.

Sassyzan Posted 5 Mar 2013 , 2:49pm
post #10 of 11

AIf its that hot and humid, I go with the refrigerator. Bring the cake out an hour or so before serving.

Sassyzan Posted 5 Mar 2013 , 2:50pm
post #11 of 11


Original message sent by MEC004

Thanks for all your help.  It came out great!

[URL=http://cakecentral.com/content/type/61/id/2938359/]AppleMark [/URL]

Super cute!!

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