Tiered Cake: Stack Now Or Later?

Decorating By MommaBay Updated 22 Jun 2012 , 3:07am by mom2twogrlz

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MommaBay Posted 21 Jun 2012 , 7:41pm
post #1 of 5

I have a 3-tier cake due tomorrow evening. I just finished fondant quilting and pearlizing each tier. Should I refrigerate and stack tomorrow? or stack first and refrigerate?

I will put on the ribbon shortly before bringing the cake just not sure when to stack it. THANKS!

4 replies
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Mexx Posted 21 Jun 2012 , 7:52pm
post #2 of 5

I never refrigerate fondant cakes. Fondant sweats when it comes to room temperature. I keep mine in a very cool room until I need to deliver it.

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MommaBay Posted 21 Jun 2012 , 8:35pm
post #3 of 5

ok but what if 2 layers have Cannoli filling?
Is 74 degrees cool enough?
Should I stack now or later?

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cai0311 Posted 22 Jun 2012 , 2:53am
post #4 of 5

I refrigerate all my cake, even fondant covered cakes. There are tons of threads about this.

I stack then refrigerate. Just don't touch the fondant when you take it out of the fridge or the condensation will cause smudges.

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mom2twogrlz Posted 22 Jun 2012 , 3:07am
post #5 of 5

I refridgerate ALL my cakes, and 99% of them are fondant, and I have never had a problem. I always stack then store, even if the party is for the next night. When I am done, I like to be done. As long as your support system is strong enough, it can remained stacked for days and never fall. The support system should be taking all the weight, not the cake.

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