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When to ice a cake?

post #1 of 11
Thread Starter 

I am making a 3D Cookie Monster cake.  I saw someone on here make it with a teddy bear mold.  So far so good it is coming out.  

 

My question is this: When do I ice it?  

 

His party is on Tuesday afternoon and I am a teacher so I cannot do it the day of.  Could I do it today or do I kill myself and do it Monday?  How do I store it once it is iced?

 

Thank you in advance.  

 

Meg

post #2 of 11
It'll be fine if you ice it today. If its regular American buttercream, just store at room temperature. If you have a box or loose covering to keep dust and little fingers off, that would be fine.
post #3 of 11
Thread Starter 

Is it stupid to ask what American Buttercream is?

 

Sorry, I am just learning how to bake.  DH actually made the cake and I am decorating. Ha!

post #4 of 11

american butter cream is not bi-lingual

 

 

icon_lol.gif

 

jk jk jk

 

it's confectioner's sugar, liquid, flavor and fat--not cooked--just mixed up-- like most americans ;)

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #5 of 11
Crisco, butter, powdered sugar.

As opposed to Swiss or Italian buttercream (referred to on the forums as smbc and imbc). I don't really know much about them but I think they usually have to be refrigerated. The crisco/butter kind does not.

Actually, just googled and some a saying those don't require refrigeration either.

Anyway! As long as you don't have perishable icing or filing, it can sit out! Hth! icon_smile.gif
post #6 of 11
Thread Starter 

Okay, so my confectioners sugar, butter creation is considered American.  

 

You learn something new everyday.

 

It won't get crusty will it?

post #7 of 11
Depends on the recipe, and if it crusts, it will do so in a matter of minutes, not hours or days, so waiting until the last minute won't change that.

I guess that's just what people call it to distinguish it from Swiss, French, Italian...you can call it anything you like I guess!
post #8 of 11
Thread Starter 

Thanks for all your help.  It came out great!

 

 

AppleMark

post #9 of 11

I have another question to add. How do I keep a cake tasting fresh if I frost it days ahead? I live in Arizona, and it is hot and humid. I frosted one three days ahead and it was moldy. (Luckily is was for a relative who told no one.) Since then, I am petrified to frost early.
 

post #10 of 11
If its that hot and humid, I go with the refrigerator. Bring the cake out an hour or so before serving.
post #11 of 11
Quote:
Originally Posted by MEC004 View Post

Thanks for all your help.  It came out great!


AppleMark
Super cute!!
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