I have looked everywhere to find out how long Swiss meringue and ganache can sit out as you
decorate the cake. Especially, if its a sculpted cake that might take two full days> Im desperate to know.
Other question is condensation with hand painted fondant. Will it run?
Thank you so much.
it can sit out for a couple days but when not working on it I keep mine in the fridge esp overnight —
as you realize condensation can make things run depending on the kind of paint you use but there has to be a big temperature change too — so if it’s for the same cake and you’re not keeping it in the fridge — I don’t think you have to worry —
but when you can test these things out for yourself you will feel much better about it — I mean it seems like you’re possibly in the middle of a project right now — so you’re probably ok —
but on the icing, could you use American bc? holds up a lot better for a room temperature sculpture — I would not use swiss on a sculpture if I couldn’t keep it cold —
also there is some kind of new member delay on being able to "reply" to posts so please start a new thread to continue any discussion -- at some point all of a sudden you will be enabled to "reply" but not for a while -- maybe like 30 days — I think it might have to do with time and activity levels -- please respond in a new thread if you want/need to —
best to you
If you are really concerned about the condensate causing running of your colors, use cocoa butter to mix your petal dusts instead of alcohol. It becomes a kind of "oil paint" and will not be affected by the moisture.