Refrigerating A Fondant Covered Cake
Decorating By jensco1687 Updated 31 Jul 2013 , 10:44pm by DeniseNH
Hi!
I recently switched to SMBC and absolutely love it. The only downfall is that it has to be refrigerated more often than just standard buttercream. So, i've always heard that you should never return your fondant covered cake to the refrigerator due to condensation. I have definitely been a victim to the condensation and have ruined airbrush work. Soooooooooo what does everybody think? to refrigerate or not?
Any help would be much appreciated:)
Thanks!
SMBC does not need to be refrigerated. The eggs are cooked. But even if it sweats it will dry out...
thanks for the reply! I have an issue with it loosing its shape though. It softens up quite a bit.With the Airbrushing- the condensation will run lines down the applied color and leave streaks. I've had that happen twice and have been terrified of refrigerating it ever since!
It does get soft...maybe you should use that as a filling and ganache as the icing?
ganache is pretty amazing. Thanks for the suggestion!
I refrigerate my fondant cakes all the time but take precautions. Because humidity is the enemy here, I box my cakes and tape up all the edges (I saw how Ron Ben-Israel does this). When I take them out, I leave them in the box at room temp for a min. of 1.5 hours. Any condensation goes to the box. I have never had a problem. I've done this with fully assembled cakes with gum paste flowers. Here's the last one I did that was chocolate with SMBC/3 flavors) that was refrigerated over night.
I don't have an airbrush (YET) so no advise on that.
SMBC does not need to be refrigerated. The eggs are cooked. But even if it sweats it will dry out...
My states dept of agriculture (which regulates homebakeries)disagrees...It must be refrigerated. I use smbc exclusively, refrigerate my fondant cakes all the time and its fine. I keep my workroom pretty cold, air condition the begeebers our of my van for delivery and then typically deliver to nice climate controlled venues. I just deliver a couple of hours ahead of time so that any glistening is gone by the time the client sees. I only ever had one time where the cake stayed a bit shiny, it was 100% humidity in August in the south and the venue had ballroom doors open to patio for extra seating.
Back to the issue of smbc, just because the eggs are cooked doesnt mean it can be left out. You cant leave scrambled eggs out indefinitely and still be safe eating them. I even use powdered egg whites (salmonella negative tested) and I refrigerate. Again, I have to go by my dept of ag.
Well I have heard/read from several sources that you do not have to. As for leaving scrambled eggs out...that's just not the same. There is egg in the cake and you can leave that out.... I'm sure just like every other topic there are different schools of thought. Threads on here say no http://cakecentral.com/t/670887/help-do-you-have-to-refrigerate-swiss-meringue-buttercream
I know there are different schools of thought. I was simply saying for me I have to go by the va dept of agriculture and what they approved and wouldn't approve as far as the recipe and refrigeration
For my family, we have eaten it left out. For a client, never. I just won't take the chance or go against what I was told for business
AThanks for all all the replies! Especially the link provided by JWinslow! Beautiful cake too:)!
Our state also says that anything containing any dairy product - like butter, needs to be refrigerated at 40 degrees or a bit less to prevent bacterial growth. A wedding cake is out of the refrigerator for no less than 6 hours (including delivery - pre reception - dinner and dancing time then finally the cake cutting. So to keep it out over night then up until you deliver then all of the above, is just courting a law suit.
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