Storing Fondant Cake With Speciality Fillings...

Decorating By TEsplin Updated 17 Mar 2013 , 6:30pm by -K8memphis

TEsplin Posted 17 Mar 2013 , 5:03pm
post #1 of 2

AI have several wedding cakes coming up with specialty fillings that require refrigeration. For example, I have a 3 tier red velvet cake with cream cheeses filling, covered in fondant next weekend. How do I store this cake to keep the filling from going bad? Should I prepare the cakes and then put them in the refrigerator until I am ready to stack them right before the event? Or is it okay to complete the cake and then put the completed cake in the refrigerator? I also have a 5 tier cake coming up, also using cream cheese filling, but with buttercream icing. I generally do not put my buttercream cakes in the fridge because they condensate really bad when I take them out, so I have no clue how to store this cake while preparing it, and before the wedding...

Thanks for the help!

1 reply
-K8memphis Posted 17 Mar 2013 , 6:30pm
post #2 of 2

you just have to keep it refrigerated all the way through except when you have to work on it


cream cheese has an accumulated out of fridge safe lifetime of four hours


i do my best to use no more than two in my dealings so there is at least two for the wedding


so if it took you 15 to get it in the cart at the store and get it to your fridge and then later on you took 30 mins to get it to room temp and 10 mins to make the icing then it's got 3 hours and 5 minutes left assuming you had a full 4 hours when you bought it


so when i have a cream cheese thing like this i deliver late on purpose


i deliver within the hour before go time* because a wedding cake will be sitting around for a while looking pretty before it is served


*go time as in start of the reception not start of the wedding ceremony


so it definitely will go over the four hours as it is delivered and served and left out for guests to enjoy so you gotta be prepared to deal with all that

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