I have a very large cake to make and it won't fit in a fridge once assembled. It is a fondant covered cake and I am trying to decide what frosting to use. I prefer SMBC, but I wasn't sure if I should do this. I would be covering the cake on Thursday night, and serving it on Saturday afternoon.

The cake is for the first weekend in February, so it certainly won't be hot.

Thanks,
Kathi

I'm sure others will disagree, but I would not do that.

Anyone else??

Well, you clearly didn't like the answer that you got, so I'll give you a different answer.

Sure. Go ahead. Sounds like a really great idea. I'm sure the health department would agree, too.

I don't think I would do it... I'm not a big user of SMBC though so someone else may know better!

I wasn't looking for a specific answer, just more than one person to comment.

I'm not sure why you felt you needed to slam me. As you well know there are many opinions and levels of expertise on this forum. I was hoping someone with the specific experience using SMBC under fondant would give me an answer, and not just an "I wouldn't do that" which sounds like a personal preference, but more of a "yes, the sugar will keep it preserved if it is in a cool area" or "no, even though the egg whites are cooked and there is plenty of sugar, it still would be dangerous".

I'm open to all honest answers.

Thanks,
Kathi

SMBC can sit out at room temp for several days with no issues. We've eaten cakes that are 4 or more days old that were iced in SMBC. The eggs are cooked and butter can sit out for ages. I leave butter out constantly. We like to have softened butter. It'll be just fine.

Jodie

using pasterized egg whites is a good idea to be that bit safer cose I want to leave IMBC out and decided to get some of the pasturized ones so i can

http://www.baking911.com/howto/meringues.htm

Sorry for being so *itchy. My crisis is not your problem. Hope this helps.

Are you able to put the cake in some sort of box and place it in a garage or some other secure/cold area? I do that alot when I don't have space in the fridge.....Of course it's been below zero where I am at.

Not sure, but I do know that it doesn't handle heat well. By heat I mean the hottest day in Ala. with no air conditioner. That break down almost caused me to have a break down.

Yes, I will be storing it in an non-airconditioned, unheated area of the building. It will be the first week in February in NC. Average highs for that time are 50-53 degrees. I would use pasteurized whites if I choose to do this.

mommyle, I understand your frustration. We all have days like that! I can't read your link. Would you mind reposting the part after the "www"?

In the meantime, I found this online chat with Cheryl Kleinman on pastryscoop.com. http://www.pastryscoop.com/onlineChats_wedding1.html
If you go halfway down she says they only use SMBC under their fondant covered cakes and they are fine for a few days at 75 degrees.

Thanks,
Kathi

Given the nature of our dairy free ingredients I would not leave it out.
Even if the temps are a guaranteed 50°-53° then that's almost as good as in the fridge, but still could pose a very big risk because of the eggs and the parve butter substitute. Both spoil easily and quickly.
The food safety temp for cold food is 41°F They say above that, it can breed bacteria that could make people sick.
Isn't there anywhere you could put it int a fridge somewhere?

My HD won't allow me to sell perishable goods from my licensed kitchen.

During my licensing process I had to submit recipes for approval.

Both SMBC and IMBC were not approved.

I was told that they are not shelf stable, which means they require refrigeration.......therefore I cannot use them.

I hope this helps you make a decision.

Thanks everyone. Yes, dkelley and sadsmile, your information has helped me enormously. I will go with a powdered sugar type frosting. Anyone have a favorite that doesn't require dream whip? I can substitute parve creamer for milk and margarine for butter.

Thanks,
Kathi

Do the sugar shack recipe I sent ya. You'll be surprised how good it is. i am totally with ya that SMBS IMBC rock but when you have to... ABC

I only use SMBC and I would not suggest leaving it out. It is a perishable icing and it is always better to be safe than sorry. My recipe calls for fresh eggs whites. Even though you cook it to temp and so forth, I always have refridgerated my cakes completetly assembled. You could always build and insulated box and get several blocks of dry ice to keep it frozen. I have shipped a cake with dry ice and it stayed chilled for the 24 hour trip. HTH!

I agree with Sadsmile....Sugarshack's recipe is really good. It is not grainy like some ps butter creams, the secret is using the hot liquid.

I use 1/2 butter and 1/2 Sweetex hi-ratio when making her recipe and it's really smooth and creamy.

This is always an interesting topic for me!! Alot of the big name bakeries and cake disigners exclusively use all butter icings under their fondant. So are they refrigerating them after decorated or what. I have said this on another thread, but I just don't have good luck with refrigerating fondant, It gives me real issues, I wish I could because I do like Toba's French Vanilla butter cream, It is to die for. It has no eggs in it but I just wonder how the butter holds up under the fondant. Everyone loves this icing and I really would like to use it more.

I was referring to the IMBC and the SMBC, and this French Vanilla Buttercream that I have fallen in love with!!! I have made the ps buttercreams with butter also, I have just had such a great response lately from people on the French Vanilla Buttercream, was wondering if it would be worth switching, especially since all my cakes are fondant??? It is made with all butter and a sugar syrup and it is wonderful, so You don't have the egg issue, just wondered how hard it would be to work with the fondant. I tried refrigerating SI fondant, and it was a disaster, I got huge air bubbles, and It was my daughters wedding cake. Needless to say, I was totally freaked out!!!! I guess I can do a trial run and see what happens.

Oh no that's awful about your daughter's cake.

I think an important feature with the "pro's" refrigerators is, they are probably humidity controlled professional models made especially for this purpose.

But, I know other baker's on this site refrigerate their SatinIce cakes without issue....they do say it may sweat when first removed from refrigeration but if you don't touch it then it will dry off and be fine.

I have removed a fondant covered cake (MFF) from the freezer, and had no problems at all. The key is to move it to the fridge, then to the counter, and you won't get the condensation. It also helps if your climate is desert-like. Oh, and if it "sweats", DO NOT TOUCH!!!!

I use IMBC exclusively. I do start with either pasturized egg whites or meringue powder, but that is so I don't have all those extra yolks. That being said, I only refrigerate my cakes when they have a perishable filling, such as a mousse and I've never had a cake go bad. I hate how paranoid everyone has gotten about food. Makes me wonder how anyone ever survived before refrigeration was invented. According to modern paradiodists, the human species should have died out from eating non-refrigerated food.

MissRobin where can I find the recipe for Toba's French Vanilla butter cream? You have me very intrigued now!!

prterrell, yes don't you love the government. They are doing such a fine job in sooo many areas that of course we must bow to their infinite wisdom!

Kathi

It is in the book, The Well Dressed Cake, if you don't have it, let me know and I will post it, it is DELICIOUS!!