Just a question for anyone using swiss meringue buttercream. After I make a wedding cake I always put the cake in the cooler for about 24 hours. The day of the wedding I pull the cake out of the refridgerator to get it to room temperature and deliver. Does anyone else do this?
Happy Holidays, Andrea
I keep mine in the fridge right until delivery. By the time they cut it, it should be warmed up enough.
I only make SMBC too....always keep it refrigerated until I leave for delivery. I deliver 1-2 hours before the reception is to start, then it should be room temp by the time they cut/eat it late at night.
If you deliver while warm, you can chance it getting mucked up or moving.
Although I use IMBC I do the same thing, refrigerate overnight, remove for delivery. I generally deliver 1-2 hours before reception.
Here's one more voice to add to the chorus...I do the same thing!
I do the same thing with WBH otherwise it gets too soft!!