I made SMBC to put under a fondant covered cake for a friend's birthday party. Due to a death of one of their friends, the party is cancelled or postponed indefinitely. Horrible circumstances, my prayers go out to them.
It is my first SMBC cake and I was wondering how long it will be ok at room temp, or can it be frozen and what would be the best way to thaw it? I haven't assembled it yet but they still want it and are thinking of either eating it within a couple of days of receiving it, or freezing it until an appropriate time. It will be on a fondant covered board also.
Would I be better off making AMBC for stability instead?
Thanks for your help!
Or how do you store your fondant covered SMBC ice cakes...it's my first time making it and my friend asked me how to store it.
Hi there SugarMomma. I use SMBC a lot and ideally it should be kept refrigerated and it freezes very well. I am confident that you can leave a fondant covered cake with SMBC filling out at room temperature for up to 3 days, depending on how warm the room is of course. What I tend to do is to cover the cakes a day before delivery and keep them in the coolest part of the house or in a moisture free fridge at a very low setting. Hope this helps!
No worries. I fell in love with SMBC after watching a link posted on YouTube by Dyannbakes. You can access it at http://dyannbakes.com/index.php?post_category=icing
Thanks very much! I got the courage to try SMBC from the Dyannbakes video. I feel bad that my friends may have to freeze the cake, hopefully they can just eat it within a few days to avoid that.
And they are fondant covered as well? I'm worried more about freezing the fondant on the cake..
I've never frozen fondant but I have refrigerated it with no problems. Although the general rule of thumb is not to refrigerate or freeze fondant, but I find that if the frige setting is low and moisture free, then a fondant covered cake would be fine once it is taken out of the fridge and left for 30 minutes or so.
Fondant covered cakes should go from the freezer to the frige overnight to thaw gradually for best results. I use smbc under my fondant.
TECHNICALLY IN SMBC AND IMBC IT IS STATED IN MOST PASTRY BOOKS AND BY MY FORMER PASTRY INSTRUCTOR THAT THE SUGAR SYRUP COOKS THE EGGS AND THEREFORE SHOULD BE SAFE OUT OF FRIG. I USE PASTUERIZED EGGS FOR ADDITIONAL SAFETY. THEY REFRIG AND FREEZE FINE THOUGH. JUST KEEP IN MIND THAT YOUR FONDANT WILL SWEAT WHEN REMOVED SO A SMALL FAN TO HELP DRY WOULDN'T HURT. I CAN SAY THAT WHEN I ATTENDED PASTRY SCHOOL ALL OF OUR IMBC WAS LEFT OUT AT A/C ROOM TEMP AND NONE OF US DIED FROM IT BUT THERE IS ALWAYS SOME RISK TO THIS. I PERSONALLY RECOMMEND TO MY CUSTOMERS TO REFRIG IN CASE SOMEONE WITH A WEAKENED IMMUNE SYSTEM SUCH AS ELDERLY OR CHILDREN WERE TO CONSUME IT. THIS IS A GOOD IDEA TO CYA....IF YOU KNOW WHAT I MEAN. HTH 
Yes what they said ^^^.
And cooking the egg mixture to 160 degrees is recommended.
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