I am new at all of this and I am using the wilton dark chocolate buttercream recipe and I am wondering...do my cakes have to be refridgerated? I am using it in between my layers and I know it has 5 tbls of milk...will it sour if not refridgerated? Please help
Hi and Welcome to CC, wagsetail.
Decoding CC acronyms:
Most American b/c's, like Wilton's don't require refrigeration even though they contain small amounts of liquid (milk, cream, etc.) because the large amount of powdered sugar (which is hygroscopic) controls the "water activity" rendering the mixture shelf stable.
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
Above superthread has popular CC recipes for American buttercreams, several types of fondant and doctored cake mix (WASC and flavor variations) and so much more.
Thank you so much! I appreciate all of the info. You made my day. I was really worried about this cake I am making for a 10 yr olds birthday, I would hate to make them all sick.. Thank you again!