I am making a 3 tier wedding cake with cream cheese frosting. The wedding is Friday, and I was planning on decorating the cake on Thursday and keeping it in the refrigerator until I deliver it. But as I look into it more, I have found people suggesting not to refrigerate because of sweating? But the icing does require refridgeration. It would be a stretch, but I suppise it would be possible to fo it on Friday... Does anyone have any auggestions on this? If I do refrigerate it, how long before the reception should I take it out? Thank you do much for any help!!!
you have to keep cream cheese icing refrigerated or the bacteria goes berserk -- still tastes/looks good but can pack a wallop to the elderly, the very young and to the already infirm -- and nobody wants that of course --
when i do a cream cheese thing i deliver at the last possible moment all discussed in advance at the consult -- 'nobody panic because the cake is arriving when the shindig starts -- don't worry it's to provide the safest food' -- and also the bride knows to serve quickly -- don't wait for hours
you should try & test it in your fridge before you put your whole magnum opus in there -- everybody's fridge is different and the weather and the recipes so it pays to run a trial in all your own circumstances -- it's like a nice prozac to know in advance that all these things will work in harmony with your plans -- it's the gift you give yourself
i fridge all my cakes -- all the ones i sold anyway
i wouldn't worry about it warming up -- i never do
i mean you need to worry about how long it is out of the fridge -- how long it is out of temp -- rather than worry about how to warm it up -- cakes comes to room temp very quickly especially within minutes after it is sliced -- no worries there --
if you're in a competition with mof's, masters of the master chefs in france doing the judging -- sweat the serving temp otherwise -- it's ok --
best to you
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