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To Refrigerate or Not to Refrigerate!  

post #1 of 42
Thread Starter 
I am confused as to when you need to refrigerate a finished cake with certain types of frostings and decorations.
If I use regular buttercream (butter, sugar, milk & vanilla) frosting I don't usually refrigerate. I hate Crisco frosting! When I do it sweats when I take it out! If you use IMBF (YUMMY) do you need to refrigerate? I thought if it was cooked it didn't need refrigeration? If you use fondant decorations I did not think you could refrigerate a cake? Won't the fondant run and bleed? I thought I was told in my Wilton class never to refrigerate fondant or royal icing.
With any cake that needs refrigeration what kind of decorations can you use? Fondant? Gumpaste? Royal Icing? How do you fill a cake with a filling that needs refrigeration and then use fondant to cover and decorate it? I AM SO CONFUSED! HELP!
Donna
Let's Do Cake!
Let's Do Cake!
post #2 of 42
You do not need to refergerate your b'cream or fondant cakes unless the filling must be kept cool.
If you do put them in the frig, yes they will sweat when removed (expecially when it is warm out) but if you leave the cake in the box and don't touch it until it comes to room temp that will evaporate w/o a problem.
post #3 of 42
I hold to the general rule if it has milk, or eggs products it needs to be refridgerated.

Mike
post #4 of 42
Thread Starter 
Yes Mike that is a good general rule. But can you refrigerate cakes with fondant decorations or covered with fondant if they have a filling that needs refrigeration? I thought you were not supposed to refrigerate fondant?

Kakeladi: But do you need to refrigerate Italian Merengue Buttercream Frosting?
Thanks, Donna
Let's Do Cake!
Let's Do Cake!
post #5 of 42
I use buttercream made with butter on a regular basis, I do not refrigerate but I do not put milk in it. I replace the milk with lemon juice, I find it cuts through the sweetness a little, which is necessary if you are covering in fondant, and unlike milk I am assuming it has a longer shelf life. Someone might pick me up on this but I have had no complaints. I feel safer doing this as you dont know how the recipient is going to store the cake until its consumed.
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What have you done today to make yourself proud?
HAPPINESS IS CAKE-SHAPED
Smiling is infectious, pass it on.
LIFE IS WHAT HAPPENS TO YOU WHILE YOU ARE BUSY MAKING OTHER PLANS - Lennon
post #6 of 42
My icing has milk in it and in 30 years, I've never refrigerated it. It wasn't until recently that I was educated on the combination of milk/sugar stablizing each other, so I had no reason to "not" refrigerate other than in all of my life, I didn't know anyone who refrigerated icing or cakes. It was just something that we didn't do.

Actually ..... I've only had 2 instances of problems with my icing and both times I refrigerated the cake for some reason. So these 2 instances just reaffirmed my stance on non-refrigeration.
post #7 of 42
This was a question I was getting ready to ask!!! Next week I'm going to be making a cake covered in fondant for my mom. She requested a strawberry with vanilla pudding for a filling. I obviously have to refridgerate. Can I refridgerate this cake without having problems?
post #8 of 42
I also have a question, I have refridgerated fondant cakes but can you refridgerate an airbrushed cake that is covered in fondant? My thoughts would be that when the cake is sweating the airbrush would run, is this true?
post #9 of 42
O.k. I have never used IMBC so I can't advise on that.
As a general rule in b'cfreams the amount of sugar vs butter &/or milk is important. The sugar is a preservative so you don't need to refrig.
Now, eggs is a different story but there are no eggs in 'shortening' type b'creams.
As Indydebi has said, she has used her b'c for 30 yrs w/o problem. Many others of us have also use similar recipes for yrs. also.
post #10 of 42
Doona,
I refrigerate cakes that are fondant covered all the time without a problem. Might get a touch of sweating when bringing them to room temp if its hot out, same with IMBC. You CAN refrig. fondant. It's FREEZING fondant that bad.
Occasionally, I've frozen IMBC cakes, and may get a bit of cracking when bringing to room temp. but this can be touched up easily. It's just because of all the butter.
I've had not trouble with the colors running from refrigerated fondant, ever.
post #11 of 42
Thread Starter 
Sweetcakes23:
Finally a direct answer to one of my questions! Thank you, Thank you! Now I know I can refrigerate my cake with fondant decorations!!! I don't know why I thought I should not. I think a Wilton teacher said not too!
Donna
Let's Do Cake!
Let's Do Cake!
post #12 of 42
Thread Starter 
Sweetcakes23:
Finally a direct answer to one of my questions! Thank you, Thank you! Now I know I can refrigerate my cake with fondant decorations!!! I don't know why I thought I should not. I think a Wilton teacher said not too!
Donna
Let's Do Cake!
Let's Do Cake!
post #13 of 42
Yep, I agree with sweetcakes23. I use IMBC and I refrigerate ALL of my cakes wether it be frosted with IMBC, fondant or BC with fondant accents. In the summer when it's hot it does sweat but it evaporates and is find. No problem with airbrush colors either.
post #14 of 42

I've been searching everywhere for a simple answer to a simple question. I've heard many people store there fondant covered cakes in the fridge (especially tiered wedding cakes). However, I want to know that if the buttercream/filling does not need to be refrigerated can you leave a tiered fondant cake out at room temperature? Will the cake start to deform at all??? I am to scared to try it myself but my initial feeling tells me its fine to leave them out?

post #15 of 42

Yes, its fine to leave out, so long as your home temperature does not fluctuate too wildly. If it gets hot, you may get some deformation. So keep it at a temperate room temperature.

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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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