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To Refrigerate... or Not?

post #1 of 6
Thread Starter 
I am doing my son's class party on Friday @ 1:30p.... I won't be home all day tomorrow and I work Friday am, so I had to bake/ice tonight (I usually do this no earlier than the night before). I lightly sprinkled them with red sanding sugar. My question is, for them to stay fresh, should I refrigerate or leave at room temp? I'm afraid if I refrigerate, the red will bleed, but I thought of that immediately AFTER I sanded them with sugar, but @ room temp for 2 days, I'm afraid they'll be really dried out. What do you ladies think? My brain is fried this week, and I just can't think any more. Thanks in advance!

Edited to add: Oh yeah, they're Chocolate WASC, and packaged in a cardboard cake box, taped shut.
post #2 of 6
You didn't say what kind of icing you used, but I made a cake iced in whipped cream and also used red sanding sugar. I made it on a friday night because the customer was going to pick it up very early the next day. Well she called the next day and said the party was canceled but she could not pick the cake up til Sunday night. I taped the box shut and when she picked it up the sugar had not bled and the cake was fine. I would refrigerate it and not worry at all.
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
post #3 of 6
Thread Starter 
Oops, sorry.... they're iced in Sugarshack's Buttercream. White icing with red sanding sugar and heart quins. Still refrigerate? They'll stay a little fresher that way, right?
post #4 of 6
Yes I'd refrigerate them. Buttercreme is not as "wet" as whipped creme so they will be fine. Good Luck!
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
post #5 of 6
Thread Starter 
Thanks... That's what I was thinking, but like I said, my brain is mush today, so I wanted to be sure!
post #6 of 6
Quote:
Originally Posted by doramoreno62

You didn't say what kind of icing you used, but I made a cake iced in whipped cream and also used red sanding sugar. I made it on a friday night because the customer was going to pick it up very early the next day. Well she called the next day and said the party was canceled but she could not pick the cake up til Sunday night. I taped the box shut and when she picked it up the sugar had not bled and the cake was fine. I would refrigerate it and not worry at all.



Would you suggest the same for swiss Merengue buttercream?

Also, how long before they are eaten would you suggest to take them out of the refrigerator?

THANKS,
Ines
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