Refrigerating Iced Buttercream Cake
Decorating By jguilbeau Updated 27 Jun 2007 , 4:05pm by snowshoe1
I am doing three cakes for Saturday & Sunday. I need to have all of them completed by Friday night. Can I refrigerate the cakes iced in buttercream with fondant decorations/accents, after they are decoarted, with no problems once they return to room temperature?
What about refrigerating iced with buttercream, with out fondant accents. Then returning to room temperature to add fondant decorations/accents?
I am trying how to best do all three cakes from now through Friday, and they still be fresh on Saturday and Sunday.
Any suggestions would be welcomed.
I read somewhere that fondant should never be refrigerated. What kind of buttercream are you using?
I have done many buttercream frosted cakes with fondant figures and always put them in the frig for the night. When I take them out, they do sweat a bit but it soon evaporates and does not affect the cake.
I read somewhere that fondant should never be refrigerated. What kind of buttercream are you using?
Is that only during storage time that the fondant shouldnt be in the fridge? I put one with just fondant accents in the fridge overnight and it was ok in the morning. But now I wonder about an entire cake that is covered in fondant?
I've refrigerated both BC cakes with fondant accents and fully-covered fondant cakes. They will sweat after taking out of the fridge but just like aggiecakes says, they will be fine. You can use an electric fan to air dry your fondant covered cakes to speed up removal of condensation. HTH.
I think location/weather plays a major factor too. It averages 90-100 here in the summer which means more condensation when cakes come to room temp. I have covered cakes in BC with MMF flat decorations without much problem. I made ribbon roses last summer and by the time the cake came to temperature, I had little puddles of goop instead of roses. When in doubt, I leave the decorations until the last minute.
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