I put all of my finished cakes in the refrigerator, I have one downstairs and one upstairs. I leave them in there until I have to deliver them or until they are picked up. About 15 minutes b/4 they are to be picked up I remove them from the refrigerator and place them into their boxe/s.
I bake mine one night, the next night I decorate and then box for next day delivery or pick up.
Refrigerator for me, too. I was a little worried using the Toba fondant for the first time with DD's sweet 16 cake and 95% humidity, but it did fine! Almost always I use a dairy filling, so I can't leave my cakes out, anyway.
When I use SMBC, it always tastes best at room temp, so I let friends and family know.
Everything I do is fresh, I never freeze or refrigerate my cakes. They sit on my family room table after they are completed, until my client picks up.
I use wooden cake boards and plastic cake boxes which my clients return within a week or so. I bake the night before I decorate, and the cakes are picked up within an hour or two usually, after I finish.
I have a seperate refrigerator for my cakes and I only keep cake stuff in there. I place most of my cakes in it because many of the fillings I use have cream in them. I usually box them up before the customer picks the cake up.
Mine all go in the fridge--some boxed, some unboxed (there's nothing else in that fridge).
I like them chilled nice and firm for driving them here and there for delivery. Since they're all wedding cakes anyway; they get plenty of time to sit and come back to room temp. I use all IMBC, so they have to stay chilled, but I fridge my fondant (SatinIce) cakes too, with absolutely no trouble, and this weekend I put my daisy cake in the fridge with GP daisies attached to it, and they all held up great. whew!
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