Storage Questions

Decorating By salsasuesue Updated 28 May 2008 , 8:22pm by vdrsolo

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salsasuesue Posted 28 May 2008 , 6:43pm
post #1 of 3

New to this line of work...(flying solo).

Am taking Wilton courses but my question that is unanswered is:
When you tort a cake w/cream i.e. bavarian cream..
then you do buttercream(no milk) and then cover in fondant,
*how long can you leave it out*
I was told 3-4days but then my instructor said, I do not tort and fill
that far in advance.
Thanks to whom can answer this better or reaffirm.

2 replies
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sari66 Posted 28 May 2008 , 7:40pm
post #2 of 3

Personally I wouldn't leave a cake with perishable filling out more than 24 hrs. Someone else may have differing opinions

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vdrsolo Posted 28 May 2008 , 8:22pm
post #3 of 3

Bavarian Cream is available in nonperishable sleeved pastry fillings, use it all the time.

I don't fill my cake more than 2 days before the event. (For example, I fill on Thursday for a Saturday wedding). If there are leftovers from that event, it is still safe to eat, but will start to stale after a couple of days or so.

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