Question About Recipe On This Site...vanilla Imbc

Decorating By luvalot Updated 13 Sep 2008 , 12:30am by ceshell

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luvalot Posted 12 Sep 2008 , 6:37pm
post #1 of 3

I am making a cake for next weekend (fondant) and was hoping to fill,ice and cover in fondant the night before.

But I have always been told not to refrigerate fondant, so can I leave the cake at room teperature if I have the following fillings/icing under the fondant?

Thanks so much!

2 replies
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cb_one Posted 12 Sep 2008 , 9:24pm
post #2 of 3

Yes, the Fondant will keep the cake moist.

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ceshell Posted 13 Sep 2008 , 12:30am
post #3 of 3

I have read varying opinions about refrigerating IMBC, but in reading the recipe for the lemony whipped cream filling, that one really looks to me like it needs to be refrigerated. It's straight whipped cream added to (essentially) custard.

What kind of fondant are you using? I've read here that commercial fondant (Satin Ice namely) refrigerates fine.

I have refrigerated MMF twice (my last two cakes, in fact). Once, with no major problems, the second, it took a good long time to go from refrigerated -to- wet, sticky and shiny -to- dry. But it can still be done, just don't touch it until it's dry. I'd rather have my cake shiny than risk its contents being unsafe to eat.

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