Storing Cake Made 2 Days Ahead (With Fruit Filling)?

Decorating By algal100 Updated 23 Jul 2012 , 2:50pm by algal100

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algal100 Posted 20 Jul 2012 , 3:16pm
post #1 of 4

I am making a 2 tiered cake, with strawberry fruit filling (like a compote) and buttercream frosting. My friend is picking it up 2 days before she will be serving it. I don't have a lot of experience with cake, much more with cupcakes, so I need some advice.

1) Should I bake the cakes and refridgerate them overnight before I frost and assemble? I read that it's easier to frost but was always told never to refridgerate cake so I wasn't sure about this advice.

2) Once assembled (filled with fruit, frosted, and decorated), can I tell her to store it in a cool place, but not in the refridgerator? I let my cupcakes stay out, is cake any different?

3 replies
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BakingIrene Posted 20 Jul 2012 , 3:29pm
post #2 of 4

Both you and the customer need to keep the filled and frosted cake refrigerated at all times. Otherwise the fruit will ferment or start to grow mould.

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kelleym Posted 20 Jul 2012 , 3:50pm
post #3 of 4

Just as fruit pies like apple and cherry pie are non-potentially hazardous, many fruit fillings are non-potentially hazardous and can be safe at room temperature. However, due to the length of time and the unknown pH and aW of your compote, I would also recommend keeping the cake refrigerated until a couple of hours before consumption.

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algal100 Posted 23 Jul 2012 , 2:50pm
post #4 of 4 it...thank you so much for your help!!!

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