Urgent Help - Wilton Decorator Icing
Decorating By alaskagirl3 Updated 16 Aug 2006 , 8:19pm by koolaidstains
If I use Wilton's Decorating Icing in the can to ice a cake can I cover it with Fondant? Also, does the cake have to be refridgerated after I use the Wilton's Icing on the cake? If not, how long can I leave it out for? Has anyone used this icing?
Unless the label says it requires refrigeration, it is probably fine sitting out. You can use it unde fondant, however, keep the out icing thin, or you will get a bumpy surface under the fondant.
The cake needs only a crumbcoat to smooth the surface to be ready for the fondant.
Hi all thanks for the speedy replies. The can says refridgerate any unused icing it doesn't say anything about leaving the cake out 
Would I be better off using buttercream? If so do I need to substitute the milk for water in the Buttercream Dream receipe or can that stay out unrefridgerated as well?
Sorry for all the newbie questions.
My instructor told me that the sugar in the icing acts as a preservative for the milk.... she said to use that instead of water because the chemicals in water can cause streaking.
I have no idea how valid it all is but I have never had trouble. About the only thing I would say about the Wilton icing is that it would be really stiff to cover a cake in, I would think. I mean the stuff they sell in the little tub. I have a cake decorator friend who uses that exclusively for her flowers & borders rather than making her own. I find it way too expensive but cripes do I get sick of making frosting sometimes 
I've never used it myself, but you're supposed to be able to leave an iced cake out for a few days with the wilton stuff in a can. The smaller can is a stiff consistency and you would need to thin it down to ice a cake. The larger tub of it is thin consistency, ready made to ice a cake. I've considered buying some with the 50% off at Hobby Lobby so I know what it's like to work with. I just started as a WMI and I think I should know!
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