Storing A Decorated Buttercream Cake In A Fridge For Two Days
Baking By andreaschloe Updated 18 Mar 2018 , 9:21pm by kakeladi
Hi all
I am making a three tier wedding cake this week for a wedding on Saturday. It will be covered in SMBC and will be stacked and finished with greenery on the morning of the wedding. Unfortunately I am unable to attend the weekend as am away from early friday morning. Because of this I will need to defrost and ice the cakes on wednesday, deliver the cake on thursday to the venue, and have my husband finish the cake on the Saturday morning (luckily he has been my helper on many a cake!). I have discussed all of this with the bride and she is more than happy. As I am now getting organised however, I am starting to second guess myself, and am concerned that the cake is going to be super dry after being refridgerated for that length of time. The recipes im using (vanilla and carrot cake on top) are moist by nature and I will use sugar syrup as well as have the cakes boxed and with a bag over top to keep out the fridge air as much as possible. Unfortunately its far too warm to keep the cakes at air temperature. In retrospect I should have done a test run!
Would love to hear your experience and advise on this matter- thanks very much in advance!
I would wrap the box securely with cling wrap. It should be fine. As June said, the frosting insulates the cake and keeps it fresh.
As jchuck said, once a cake is covered w/b'cream it is sealed and will not dry out. I'm even thinking the use of simple syrup might be overkill - you don't want it tto be sloppy moist. Personally I have kept cake (left over from an event) in the frige just lightly covered in plastic for up to 10 days (it got shoved to the back and forgotten) and hubby & I felt it was just as fresh as before. I'm sure it will be just fine.
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