Hey guys! I wanted to try an apple spice cake and potentially use a Swiss Meringue Buttercream in between the layers. My question is how long will it take for the buttercream to become “edible” at room temp? If it’s naked versus coated, will that’s make a huge difference in how quickly the center will “soften”? I’ve never used it in the center, only on cupcakes.
No longer than any other cake! I leave all my cakes out 30-45mins, depending on whether or not they are just cold or still partially frozen, and have never had any problems. I use smbc a lot, too.
No more than an hour. Sounds yummy! OOoh! How about a little caramel sauce mixed in the buttercream?
Oh fantastic! Thank you! I was nervous but yall have eased my nerves! Cake current in the oven - and you read my mind! Doing some caramel mixed in with buttercream. Naked cake but the top will be solid white with hand-painted florals!