This is my first cake made with SMBC, so I have a few questions.
9 x 13 Cake made with fruit sauce and SMBC between layers. (Fruit sauce made from scratch by cooking liquid from frozen raspberries and sieving raspberries into sauce.) Do I need to refrigerate the cake made with fruit sauce and SMBC between the layers?
Will SMBC frosting change consistency or get a hard crust after refrigeration?
How long must this cake sit at room temp before serving - 2 hours?
yes refrigerate -- no it will stay the same in that it will not crust -- but it will harden in the fridge just like butter does then at room temp it will soften up -- set out for two hours sounds good --