a customer has requested IMBC filling frosting for a cake. I normally use regular buttercream and fill and frost 3 days prior to the event, so i can do fondant and decorations in time etc.
With Italian meringue buttercream, can i fill and frost the cake 3 days prior to the event? Once i frost it and cover with fondant, does the cake need to be refrigerated or can i leave it outside for 48 hrs prior to eating?
Nope. IMBC is fine at room temp. I dont refridgerate any of my cakes.
I never leave IMBC cakes out and always keep them, and IMBC/Fondant cakes in the fridge. Eggs in anything make me nervous at room temp, no matter what the recipes say.
Yea i always refrigerate my IMBC. For my own personal consumption, I've set our leftover cake on the counter for a few days and it's been fine but I wouldn't do it for a customer. If it's cold near you, you'll have no problem pulling it in and out of the fridge. I run into trouble in the summer when I pull it out of the fridge and the humidity hits it so I usually don't use fondant in the summer.
If anyone else has any tips for it in the summer, I would appreciate hearing them as well. I dread the summer with only window AC's....