Refrigeration Question

Decorating By yortma Updated 19 May 2012 , 11:37am by leah_s

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yortma Posted 18 May 2012 , 1:28pm
post #1 of 2

I am making kitchen cakes for a graduation dinner to supplement the tiered centerpiece cake. I am currently baking and freezing all the layers. I plan to assemble early the day of the graduation. All fillings are stable, but I will be frosting with RLB silk meringue buttercream ( an IBC variant). I will tort, fill, crumb coat, weight and settle in the morning. After final frosting, is it OK to refrigerate for several hours? Does refrigeration for a few hours affect the texture of the cake? Or will the buttercream be OK at room temp for several hours? Thanks in advance

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leah_s Cake Central Cake Decorator Profile
leah_s Posted 19 May 2012 , 11:37am
post #2 of 2

Can't answer the fridge question, but IMO, you need to back up that timeline. Settling occurs best if done overnight. For best results I allow 10-12 hours. 2 is an absolute minimum.
And you should always have a cake finished the night before delivery, just to provide some "safety" time if something goes wrong. I definitely would NOT be icing even a kitchen cake the morning of the event.

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