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.
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.
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!
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 ;)
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! :)
Okay, so my confectioners sugar, butter creation is considered American.
You learn something new everyday.
It won't get crusty will it?
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!
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.
AIf its that hot and humid, I go with the refrigerator. Bring the cake out an hour or so before serving.