I would like to know if anyone has experience with knowing how long a fondant ccovered cake with a perishable filling can sit outside of the fridge without being refridgerated (ie. mousses, fruit curds, cream cheese fillings, etc.)? Anybody have any bad experiences with that?
If I left my fully decorated fondant cake with perishable filling unrefrigerated overnight in an air conditioned room on Friday and then took it to the reception on Saturday where it would sit on the presentation table until the bride & groom cut the cake (around 9pm), and the remainder would be served at the midnight sweet table, would it still be ok since it will have been unrefridgerated for around 27 hours (from 9pm Friday night until 12am Sunday)?
Or alternatively, if I took my chances with putting the fondant covered cake that has perishable fillings in the fridge overnight on Friday, and took it out at around 12pm on Saturday (to give it around 4 hours to sweat and dry off any condensation in front of a fan), would it then be ok to sit on the presentation table until it is cut and then served at the midnight sweet table, meaning it would have been unrefridgerated in this scenario for 12 hours (from 12pm Saturday to 12am Sunday)?
I know there are other alternatives such as using non-perishable fillings only , using commercial sleeves, or adding flavored oils to buttercream, but I would like to understand whether or not I can offer other options of perishable fillings to brides as well?
Thanks for your help!!
I always refrigerate my cakes as they all have perishable fillings. The longes I have left a cake out is 8 hours and it was totay fine. I'm curious to hear what other cakers do.
I was told today by my bakery-teacher that Health Dept regs say no more than 4 hours at room temp for perishable fillings.
Duplicate post, please also see: