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Can strawberry buttercream stay at room temperature for 1 wk

post #1 of 19
Thread Starter 
I have a 4 tier wedding cake to do and the bride asked for strawberry buttercream filling.


I was going to boil down fresh strawberries with corn starch and sugar and allow to cool then add into my buttercream recipe.

I need to do this and fill the cakes one week before the wedding date.

Is this permissible or can anyone recommend how to make a SAFE strawberry buttercream that can stay at room temperature?

Thanks,
Pearl
post #2 of 19
So you're also leaving the cakes out at room temp for a week?
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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post #3 of 19
Use a good strawberry jam, heat it to liquid form and let it cool to room temp. Use that instead of fresh and it's stable. 5 days does seem like a while though.

FYI regular smuckers isn't strawberry enough. Use the Orchards Finest by smuckers or the Paliner All Fruit.
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post #4 of 19
Thread Starter 
I am baking the cakes and crumb coating as well as putting on a 2nd layer of thicker BC on the cakes and putting in airtight boxes one week before. Is that too long to leave a vanilla pound cake out for? I was thinking of using strawberry extracts with some strawberry jam or maybe just the strawberry extract. I just read on CC that strawberries in BC will get bacteria and mould.

What advice do you have on all of this then?
post #5 of 19
Thread Starter 
All 4 cakes will be covered in fondant after the 2nd thicker coat of BC.
post #6 of 19
Personally, I think the whole thing sounds bad. A whole week? Sorry...it's just yucky to me. icon_sad.gif I guess you must have a really good reason for it....?
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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post #7 of 19
Thread Starter 
How long would you bake and fill a vanilla pound cake in advance for a 4 tier wedding then? It's just me working on the cake and it is a lot of work. Normally I do fruit wedding cakes but this time it is a pound cake. I really am just trying to get the correct way to do this. The wedding is in April so I have time to gather the necessary info.
post #8 of 19
I would bake it on Friday morning or Thursday evening at the earliest for a Saturday wedding. Fill and ice on Friday and probably finish most of it late that night and early the next day.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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post #9 of 19
Thread Starter 
Thanks
post #10 of 19
I'd bake the cake ahead and freeze, pull it out on Thursday to fill and crumb coat and weight the tops for settling. Then finish it on Friday.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #11 of 19
Thread Starter 
Thanks Leah. Can you tell me more about what you use and your method to weigh down your cakes. I know it helps to get rid of buttercream air bubbles. Do you use saran wrap and foil for your cakes while they are warm or once cooled to go in the freezer?
post #12 of 19
I wouldn't do it either. One thing is baking the cakes 5 days earlier and putting them in the fridge
to rest, another thing is finishing them. Starwberries are very delicate and go bad really fast.
Even if you crumbcoat the cake, box it and refrigerate in a crumbcoat, the cake can get
unstable being so many days with the filling in it and stawberries tend to ferment.

That's about the only flavor I like to do lat minute
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Thanks Edna
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Thanks Edna
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post #13 of 19
Thread Starter 
Thanks Edna. From the posts here, I have decided to use a strawberry extract in my BC without the fresh strawberries. I feel more comfortable with baking a week in advance, wrapping my cakes and freezing till I am ready to fill and crumb coat. I actually didn't notice a difference in my cake taste and moistness when I froze and thawed.

Normally I don't refrigerate my cakes because of the condensation in the BC and I had a bad experience where my fondant melted and dripped off a refrigerated BC cake due to the change in temperature. I later learned I was supposed to leave the cake out at room temperature to allow the condensation to happen.
post #14 of 19
You mentioned using fondant and airtight boxes. The two don't go together. The fondant will melt in an airtight box, use a cardboard box instead...but a week is a very long time.

Is there any way you can bake, fill and crumbcoat a week in advance, freeze, and then thaw and decorate at the last minute?
post #15 of 19
Thread Starter 
Hi yes. Leah_s advised me correctly. Bake 5 days before, properly wrap cakes and freeze. I would take out the cake on the Thursday before the Saturday wedding and fill and ice. Fondant the next day and stencil. Thanks for all the advice everyone. I make my fondant from scratch because Satin Ice is the only fondant we have here and it doesn't work well for me so I've gone back to scratch fondant which is very time-consuming. Hence why I wanted to bake well in advance.
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