kkat782 Posted 29 Apr 2013 , 12:50am
post #1 of

AIm making a 2-tiered cake thus week a few days agead if the event. It's a fondant covered cake with Indydebi's buttercream beneath the fondant. There are 3-D gumpaste flowers and fondant bows. I do not plan to refrigerate. What is the best way to store it? And, I've seem different advice about covering it. I don't want the decorations to collapse or the fondant to get sticky. Any suggestions?

Thanks in advance :-)

5 replies
kkat782 Posted 29 Apr 2013 , 12:51am
post #2 of

AOops. Sorry for bad spelling--darn phone!

maybenot Posted 29 Apr 2013 , 3:45am
post #3 of

I'd put it in a loosely closed clean cardboard box in a cool, dry place out of direct heat & light. 

Squinancywort Posted 29 Apr 2013 , 11:35am
post #4 of

Ditto to what 'maybenot' said.  Perfect conditions!

TheLoveOfSugar Posted 2 May 2013 , 2:37am
post #5 of

AOut if curiosity...how far ahead can one safely make the cake if it is going to sit out? Should fondant be refrigerated ever or will that change the texture or pliability of it? Thanks in advance

maybenot Posted 2 May 2013 , 9:17pm
post #6 of

If the filling & icing are shelf stable and don't require refrigeration, I'm comfortable storing the cake at room temp in a cool, dark place for 2 or 3 days, but obviously the fewest possible days is best.
 

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