Quote from stephanie72 on August 3, 2010, 6:19 pm
I was wondering how far in advance can/should you make a cake, such as one of the ones Melissa demonstrates (ie. ladybug cake). And when it's made ahead, should it be refrigerated - assuming the cake is just a basic white cake with buttercream frosting and fondant decorations? And what if the whole cake is covered in fondant, should it be refrigerated?
I wouldn't recommend serving a cake after the 3rd day of assembling and frosting. Cake frosted with all-butter buttercream- I personally wouldn't leave at room temp for more than 2 days. Shortening based buttercream- would be fine for 3 days out of the fridge (and some would say longer) -- I often refrigerate my all-butter buttercream frosted cakes and rarely have problems (see below).
Refrigerating: The plus is that it firms everything up...so if you are at all worried about gravity doing a number on your whimsical cake overnight, you may consider refrigerating. Also, perishable fillings need the cold. HOWEVER, condensation is the evil effect of refrigeration...especially in warm months. It may be minimized by keeping the cake in the box as it warms to room temp...but still, there MAY be bleeding issues if you have dark colors of icing or fondant on the cake. Royal icing decorations may also break down with condensation.
Fondant and Gum Paste- Flat "press on" decorations are fine to put on in advance (unless they are dark colored and there is refrigeration/condensation involved).
Thin, "Stand up" decorations with little support may wilt as a result of absorbing moisture from the icing over a period of several hours...or after being exposed to condensation. So, add these closer to party time if possible.
I've never had trouble with refrigerating gum paste bows, since the loops are not in direct contact with the icing. (So, different accents play by different rules!)
Let me know if you have any more questions on this!!
Posted Aug 3 2010 9:55 pm #