How Do I Store Buttercream Cake....
Decorating By Daniellemhv Updated 4 Apr 2007 , 6:55am by prterrell
I'm making a cake saturday for my bf's mother to take into work on monday. I have to make her cakes on saturday because they live a few towns away and saturday is the day we can drive it to her. I plan on either using regular crisco/butter/powdered sugar buttercream or IMBC, I haven't decided yet. Can the cake sit at room temperature for 2-3 days? I prefer it stay out of the fridge because of color bleeding, condensation, blah blah blah.... Its going to be just a regular sheet cake with buttercream decorations and maybe ribbons.
How long can it sit out for crisco BC?
How long can it sit out for IMBC?
I'm especially worried about the IMBC because it tends to turn back into butter. I think?
Thanks
I use buttercream on almost all of my cakes, and I personally wouldn't trust a buttercream cake sitting out that long, being that it does have butter in it. I use a traditional buttercream that is part crisco and butter as well, and the butter content is so small that I've never had a problem with it sitting out overnight, as long as its stored in a cool dry place. You definitely don't want to refrigerate it. I think it just kills the taste of a good cake, and ends up tasting like whatever else is in the fridge. I won't buy a cake from a bakery that has been frozen or stored in a fridge, unless absolutely necessary. As for the crisco, thats perfectly safe not being refrigerated. There are tons of recipes for buttercream that don't actually call for butter, but use butter flavoring. Perhaps you would be safer using one of those, if your cake needs to sit for several days. Hope that helps.
The meringue b/c's need to be refrigerated until serving.
However, most American b/c's are safe at room temperature.
Here's a handy chart with safe storage info:
http://forum.cakecentral.com/cake-decorating-ftopict-199821-.html
HTH
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