Has anyone ever made this and refrigerated it successfully?

I'm making this but the recipe says don't refrigerate or it will dry out. I am icing with IMBC and it will need to be refrigerated for at least two days (assembling, icing on Thursday for Saturday).

I'm really worried about this drying out. I was thinking of doing a wash with a sugar syrup. I've never done it before though so I'm worried about overdoing it.

I just wanted to see if you guys had any advice.

Thanks,
AC

Hi, i haven,t made that one, but have made some of her cakes. If the instructions say not to refrigerate, then i would not. Leah_s on this site. says refrigerating a cake makes it dry out. I believe what she says. I would freeze it , before i would refrigerate it. hth I made a lemon cake this past week end. not her recipe. I also used smbc. I torted, filled, and crumb coated with the smbc. i froze it in a box sealed really good. Then iced it couple days later. and took to the party.

Ok so you think it's ok to freeze it iced in IMBC? I've never frozen a decorated cake before. I'm putting silver dragees on it-do you think they will fall off if I freeze it?

is this cake recipe on cake central recipes?

is this cake recipe on cake central recipes?

I know a big fancy phrase about this.

When you frige something like a cake it goes into retro gradation--that might be the right term--my son told me.

But anyway the way I describe it is that for butter cakes, the butter doesn't loosen up when it comes back to room temp. It seems I can microzap it back into health though if there's no icing on it.

I think friging scratch cake made with butter should be avoided.

Thanks for your replies. Ok one more question...

Do you think if I iced it on Friday it would be ok to sit out at room temp until Saturday evening? I saw on the Rose Levy Beranbaum forum it says IMBC can sit out for two days, but I know this is a controversial topic.

At a last resort I suppose I could freeze the decorated cake. Do I just put it in the box then wrap it in saran? What do you guys do when you freeze a decorated cake?

Ok thanks that's what I needed to know.

Do you think it will be ok frozen before I ice it? The recipe said that it can be frozen but not refrigerated. Just wanted to make sure.

I was just going to use canned lemon curd mixed with BC for the filling.

Thanks again K8!!

I freeze my scratch buttercakes containing real butter with no problem on thawing with regard to mouthfeel or behaviour of fat content. In your shoes, I would wrap the cake itself in three layers of cling film and freeze. Keep your premade SMBC in the fridge until you are ready to assemble. When ready, let the SMBC sit out until its soft enough to work with, and cover the cake layers. You can do this while the cake is still not completely thawed out, but make sure it is thawed if you are decorating then delivering (as no-one wants to eat frozen cake, LOL!)

I would suggest leaving the dragees OFF until you are about to deliver the cake - they will take on condensation and moisture and distort/smudge.

again, i freeze smbc iced cakes. Like GI said, don,t put on the dragees until it is thawed. Freezing them makes them more moist. But putting in fridge can make them dry.

Ok that's great. Thanks for helping me out. It's for my own wedding cake so I'm trying to figure out my icing/decorating schedule.

Thanks again!