Did I Just Ruin My Cake?

Decorating By karateka Updated 27 Jun 2006 , 10:03pm by moydear77

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karateka Posted 27 Jun 2006 , 6:33pm
post #1 of 10

I'm feeling quite the idiot. I spent last night and all morning making a fondant covered cake for a colleague's birthday tomorrow.

I used some classic buttercream that I had in the freezer to ice the cake so the fondant would stick. The cake is filled with cherry pastry filling.

I used satinice fondant. I have to refrigerate this now, don't I? I'm sure that frosting isn't good at room temp until tomorrow....

Am I going to ruin all my hard work by putting myfondant covered cake in the 'frige? And why didn't I think of this sooner????

9 replies
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reenie Posted 27 Jun 2006 , 6:40pm
post #2 of 10

Leaving it out won't hurt it one bit and niether will putting it in the fridge. Do what you would rather do. Worried about the BC, put it in the fridge, if not, leave it out. Only thing is, if you put it in the fridge, once you take the cake out it will start to sweat. Don't worry and DON'T touch it until it's back to its regular texture.

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springlakecake Posted 27 Jun 2006 , 6:46pm
post #3 of 10

What is in the cherry pastry filling? The buttercream will be fine left out. Usually buttercream is fine left out for a few days (even with a small amount of cream or milk-the fats and sugars act as a perservative) If the cherry pastry filling is perishable then it will need to be in the fridge.

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karateka Posted 27 Jun 2006 , 6:46pm
post #4 of 10

Reenie-

Thanks! I was feeling so stupid....

I wouldn't have left that frosting out at room temp any other time, so why didn't I think of that today?

I appreciate your fast response!

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moydear77 Posted 27 Jun 2006 , 6:49pm
post #5 of 10

I refridgerate fondant on every cake I do. It will be fine. If you live in a very humid area it will sweat when you take it out. Satin ice is one of the brands that can be refridgerated.

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beachcakes Posted 27 Jun 2006 , 6:50pm
post #6 of 10

The manufacturer of SatinIce says it can be refrigerated. I haven't tried it yet, but you should be ok if you decide to refrigerate.

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jmt1714 Posted 27 Jun 2006 , 8:59pm
post #7 of 10

I'm not sure why people think buttercream needs to be refrigerated . . . butter can be left out for quite awhile. And our cakes are so good we KNOW they get gobbled up within minutes of being served!

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moydear77 Posted 27 Jun 2006 , 9:33pm
post #8 of 10

I use European butter cream and that needs to be refridgerated.

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karateka Posted 27 Jun 2006 , 9:55pm
post #9 of 10

The cherry filling will be fine, I've worked with that before, no problems leaving it out. The buttercream is that classic buttercream made with egg yolks, sugar syrup and butter. My husband reminded me that I used IMBC in my brother's fondant covered wedding cake, and that was left at room temp with no problems at all. So still feeling stupid.......if he had reminded me earlier, I wouldn't have bothered all you nice people with my woes!

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moydear77 Posted 27 Jun 2006 , 10:03pm
post #10 of 10

Any buttercream made with egg should be refridgerated. I have heard people using pasturized but never really tried. Also temping above 160* helps kill anything left behind. In any Commercial situation the product needs to be refirdgerated. I have worked many kitchens that if that were left out it would be a violation.

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