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Should cakes be stored in the fridge? HELP!

post #1 of 18
Thread Starter 
Just curious....

I've only made two decorated cakes, but I make a lot of cupcakes and I have two questions maybe you guys can help with.

When I make my cupcakes and frost I leave the top open over night so that they don't get too moist and taste or look wet. Is that okay? Any other ideas on what to do?

The other is on the cakes I did, I baked and decorated the same day for a party the next day, using an edible image and Wilton's BC recipe. I finished around 5AM and left them in the cake box on my table with the lid cracked, and they were picked up around noon or 1PM. Everyone said they tasted great.

But after reading post here I'm a little worried. Should I be putting the cakes in the fridge (while in the box)? And in the future IF I do that with any decorations (fondant, edible images, colored icing, etc) will anything bleed or get messed up?

Any advice would be appreciated. Thanks!
post #2 of 18
I always put my finished cakes in the fridge after I've finished with them until time to be picked up or delivered. I find that they stay fresher and are more set up and stable for when they are being moved around. So far have had no problems with decorations.
post #3 of 18
Ditto on all of the above thumbs_up.gif

Kat
post #4 of 18
YES YES YES!!!!! REFRIDGERATE
post #5 of 18
I never refrigerate my cakes (unless they're cream cheese or something else perishable). I've never had a problem with them. I would think after refrigerating them, that when you took them out they would bleed, etc. My vote is that you are just fine. icon_smile.gif
~Stacy
My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M's and a chocolate cake. I feel better already. *Dave Barry
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~Stacy
My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M's and a chocolate cake. I feel better already. *Dave Barry
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post #6 of 18
Always make sure you dont have anything strong smelling in there with them. I had a cake in the fridge once and with a wrapped onion. BIg mistake. My sons friend still wont eat anything I make. icon_confused.gif I couldnt believe it picked up the flavor. I had it wrapped well. BUT not well enough. icon_redface.gif Live and learn. I couldnt smell it but the cake could icon_wink.gif
Aunte Mame
"Life is a banquet and most poor suckers are starving to death."
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Aunte Mame
"Life is a banquet and most poor suckers are starving to death."
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post #7 of 18
I agree w/johnniekake 100%. I find that if you pop the cakes into the fridge, they do set up better & in CA the heat is tough on the buttercream. GO FRIDGE!!!! thumbs_up.gif
Thank goodness for anything chocolate & Pepsi!
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Thank goodness for anything chocolate & Pepsi!
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post #8 of 18
I agree with Staceface81 I don't refrigerate my cakes unless they contain something perishable such as fruit filling. Refrigerating can dry out the cake rather than retain the moisture. If you refrigerate fondant, the condensation can make permanent water marks.
post #9 of 18
I always, always, always refrigerate all my cakes, no matter what they're iced with, BC, IMBC (my standard), or fondant. I chill them between filling/crumbcoating and frosting. I chill them during decorating if I need to stop for a bit, and then I store them in the fridge when finished. I can't imagine driving a cake anywhere that isn't very cold and firm, and they warm up to room temp before they get eaten anyway. I have a separate fridge, so the odor thing isn't a problem. I even stored some giant finished sheet cakes in an empty freezer one weekend because I ran out of fridge room and they had perishable fillings, but those were huge cakes and they had to drive an hour in the summer heat, so they were still fine (in fact the MOB said they were almost *too soft* icon_eek.gif by the time they finally cut them!).

As for bleeding: I've done hot pink and royal blue royal icing on BC, and gold-painted royal icing, and I've done yellow fondant overlays on dark purple IMBC, and had them all sit overnight in the fridge, and I've never had anything bleed.

Hope that helps.

Not doing cakes any more, moved on...

Now blogging about life after cake and other randomness here:  http://itsa-long-story.blogspot.com/

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Not doing cakes any more, moved on...

Now blogging about life after cake and other randomness here:  http://itsa-long-story.blogspot.com/

Reply
post #10 of 18
I agree that I would never want to transport a cake that was not thoroughly chilled. The only cake I've done that I did not refrigerate was the green house cake in my pics because it wasn't likely to slide during (transport-the fondant adds stability and it was low) it was only filled with buttercream, and it was covered with fondant. The other fondant cakes I've done have had perishable icings or fillings and had to go in the fridge. If your not transporting and there's nothing perishable, then I say don't worry about the fridge.
Alana
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Alana
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post #11 of 18
Thread Starter 
Thank you all SO much for your replies. I knew I would find my answer here.

I was just really concerned, because I thought if you put them in the fridge it would taste like store bought cakes from the bakery and I hate that!

Thanks again. icon_smile.gif
post #12 of 18
I don't like putting my cakes in the fridge after they are decorated. I find the fridge dries them out too much. I bake and freeze my cakes the same day and usually decorate them the next day. I find the cakes are fresher and moister. I HATE dry cake and I think my fridge does that...so I'd rather just leave it out. However, if you are going to use cream cheese or something like that like a PP mentioned, then certainly refrigerate.
I wouldn't do well in a cake business...I'd eat too many of the profits!!!
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I wouldn't do well in a cake business...I'd eat too many of the profits!!!
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post #13 of 18
Thread Starter 
I know cream cheese frosting has to be and certain fillings, but does plain BC?

countrykittie - I heard from a lot of people that they bake, and freeze then decorate another day. How does that work exactly? Like what are the steps?

I've been baking and decorating everything the same day. For the last one I started at 11am and finished at 5am the next day, almost no breaks. I would love to freeze and decorate later.
post #14 of 18
grumpyx07, I freeze all of my cakes. When I take it out of the pan I put it on a wrapped board, wrap it in plastic wrap or the glad wrap, or in a freezer bag depending on how big the cake is. When I take it out I unwrap let it set for about ten minutes, crumb coat it let that crust and frost it. When I'm done working on it I box it up and put it back in the fridge. If I have a class it's out about a 20 to 30 minutes before I frost. It makes tha cakes so moist. This lets you do everything in steps so you don't have to do it all in one day.

Kat
post #15 of 18
Quote:
Originally Posted by grumpyx07

I know cream cheese frosting has to be and certain fillings, but does plain BC?

countrykittie - I heard from a lot of people that they bake, and freeze then decorate another day. How does that work exactly? Like what are the steps?

I've been baking and decorating everything the same day. For the last one I started at 11am and finished at 5am the next day, almost no breaks. I would love to freeze and decorate later.



I don't about freezing but I bake one day and decorate the next. I let the cakes cool completely and then wrap the in plastic wrap. I don't like to put them in the fridge so I leave them on the countertop. I usually bake in the late afternoon or early evening.

The next day, I make the filling and the icing then fill and ice the cake. I have only made small cakes and have always been eaten, or at least mostly eaten, on the same day I decorate them.

June
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