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.
Salsasuesue
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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