jamieface Posted 7 May 2013 , 1:22am
post #1 of

AI make cakes mostly for kids parties. I usually bake the cakes on Tuesday, cover with fondant Wednesday and serve Saturday or Sunday. I've always used store bought frosting under the fondant and it's stayed fresh and delicious. We do not refrigerate or freeze the cakes. I just bought store bought buttercream. It says it contains eggs (but no butter). Can I safely put this on my cakes and under the fondant on Wednesday and serve Saturday? Thank you in advance!

3 replies
TheCakeDude Posted 7 May 2013 , 1:25am
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AJust curious... Why are you decorating them 4 days ahead of time? I'm sure they'll be okay, but why take the chance? I take on 10 to 12 cake orders each weekend and I still don't start crumb coating until Friday for sat/sun orders....yikes!

jamieface Posted 7 May 2013 , 1:30am
post #3 of

ASorry. My original post may have been misleading. I am a lawyer by day and cake maker for my family at night (like after midnight until I pass out). I have very limited time in the evenings only for cake making. I'm making a crazy hello kitty cake for my daughter's third birthday this Saturday. All fondant decorations were made last weekend. Now I just need to deal with the buttercream freshness debate. Don't want a bunch of sick three year olds!

DeniseNH Posted 7 May 2013 , 2:00am
post #4 of

Too chancy.  If you're going to stay up all night to make this cake, stay up on Friday night.  You'd never forgive yourself if someone got sick.

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