I baked a cake last night that will be served this Saturday. I wrapped it tightly in cling wrap and left it at room temp. I plan to decorate it Friday in buttercream (made with 1/3 butter, 2/3 crisco, a splash of milk) and mmf.
What's the best way to store it until then? Should I crumb coat it or leave it as is?
Once it's decorated I assume it's best to leave uncovered at room temp, right? TIA!
I always bake my cakes on Wednesday and crumb coat them, stack, fill and put another layer of Butter Cream on Thursday, decorate and finish on Friday for a Saturday delivery. My cakes stay out of the fridge. They are always fresh and moist tasting! I know lots of people refrigerate, but I don't have the room to do that, so this works fine for me. I only do a couple cakes a month. The crumb coat locks your freshness into the cake. Just my opinion. I am sure there will be others that do it differently.
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