Ganache, Buttercream And Fondant
Decorating By LisasCakesNM Updated 11 Feb 2007 , 9:53pm by LisasCakesNM
I was told in my classes that fondant can not be refrigerated (which makes sense!) but how do you use a ganache filling or cover the cake in butter cream with refrigerating it? I have used all of the above before but that was doing it all in one day. With the wedding cake that I am going to do will be at least a two day project. Is it okay to leave the butter cream out of the refrigerator for a few days without it melting or it going bad? Any advise would be GREATLY appreciated!!!
There are a couple of fondants that can be refrigerated; FondX and Satince are both suitable, but you should be able to leave a cake out for a couple of days without too much hassle, depending on the temperature at that time. But if you can get some FondX or Satinice, then you don't have to think about it.
I use satin ice so that really puts me at ease, but my refigerator is not that big so I think most will have to sit out. I never had to worry about this problem before becuase I usually did all the work in one day! This helps so much thanks!
Quote by @%username% on %date%
%body%