Hi all!
I’ve spent some time researching how far in advance I can bake my cakes and this website has been brilliant so I’ve decided to sign up to ask a question..
what is the best way to set your buttercream and then store the cake after your crumb coat and then decorating?
I’m based in the uk so we use a lot of butter - I’ve found that putting the cake in the fridge even for an hour dries it out really bad - but the kitchen gets hot real quick.
im also concerned about just double wrapping the cake in clingfiln after the decoration stage and ruining the cake. Any tips?
thank you!
I have never had a problem with my cakes drying out in the fridge once they have been frosted? How about putting your frosted cake in a box and wrapping the box well in plastic wrap. That would keep it sealed airtight.
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