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After I finish decorating a cake - Page 2

post #16 of 28
2/29/12 at 10:39am
Quote:
Originally Posted by carmijok

You can send all the links you want, CWR41, but I know what works.

No kidding, I would be out of business if my refrigerated cakes were anything less than stellar as far as taste and texture went.
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post #17 of 28
2/29/12 at 11:26am
Hello, just wanted to offer my two cents.

I work in a privately owned bakery that even in our down time, I'm busy with cakes. We do 90% buttercream and refrigerate ALL cakes/cupcakes. I've been there about a year and I've only had ONE person call us and say the cake was dry.

Another plus of refrigerating cakes is that it helps protect the decorations from damage if the cake gets bumped for some reason. Or if they person comes to get it and sees that I misspelled a name or something (i'm human, it happens) it's very easy to just scrape the misspelling off and fix it.

So we have no reason to change our system.
"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

Check out my buttercream rose tutorial!
http://www.youtube.com/watch?v=kGa5j46Z05c
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"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

Check out my buttercream rose tutorial!
http://www.youtube.com/watch?v=kGa5j46Z05c
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post #18 of 28
2/29/12 at 1:12pm
Thread Starter 
Thank you so much for all your wonderful examples. I had never left my cakes out because all of them have fruits inside to I can't afford to have that wrong. I might try to take it out a few hours before and hope for the best. Thank you all so much for your excellent advise.
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post #19 of 28
2/29/12 at 4:09pm
Quote:
Originally Posted by petiterouge42

Ok just for giggles I actually skimmed those links, and ONE person in all of them (the same person) says that refrigeration dries out cakes. I believe that person also does a lot of buttercream cakes so those cakes would not have the fondant to help seal in the moisture.

Also in you list of the 35 people on cc that don't refrigerate cakes, that's all well and fine- but you could find another list just as long with people who always refrigerate cakes and they are not dry. It's funny you sent those links because in that last one people were arguing the fact that their cakes are not dried out by putting them in the fridge- and one person was arguing that they dry them out. Either way it doesn't matter- to each their own. If refrigerating dries out your cakes, don't refrigerate- if it doesn't dry them out, all the better.

Personally I refrigerate all my cakes as long as they are fondant covered. I agree with the people that said it helps in transporting. I have never had a delivery mishap (knock on wood) or anyone who has picked up their own cake, and I strongly feel that it is in strong part to the cake being chilled therefore more stable. Most people don't eat the cake at the beginning of the party anyway, so it has time to come to room temperature, and I also let the customer know just in case.

I also think that baking timeline is off- I do custom cakes out of my home- no big quick assembly line baking here, and the earliest I will bake is Wednesday. If I need a large cake, or one that will take a lot of time to decorate and I don't have much time, I make the batter ahead of time and freeze it- then all I have to do is thaw and pour into the pans. I don't think there should be any reason to bake on Monday for a Saturday cake.



Omg, I didn't look through those post until I read yours and there definitely isn't 35 cc members who agree with this method. But it is strange that the other thread posted is kind of similar to this one thumbs_up.gif
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post #20 of 28
2/29/12 at 4:16pm
Anything will dry out in the refrigerator if you leave it in there for weeks at a time. But for an over night stay, there's absolutely ZERO loss of moisture.
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post #21 of 28
3/1/12 at 9:27am
Hi everyone. I'm so glad I found this topic today! Tonight I am preparing a sheet cake iced with buttercream and fondant decorations. One decoration is a black ball made of RKT covered in fondant (to look like a bomb). One of the others is a flat piece of fondant made to look like a letter. Would it be safe to refrigerate it? I am concerned about the black fondant color running. I am bring it to work tomorrow for a party on Saturday. Should I tell the lady to refrigerate it when she gets home? Thanks so much for all of the advice. icon_smile.gif
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post #22 of 28
3/1/12 at 3:27pm
I'm so happy for this thread purely because I had NO IDEA you could refrigerate a fondant cake! I had always heard stories about condensation. Now I must try this.

Also, when I first joined this site, I read Leah_s say she never refrigerates her cakes. From then on, I thought it would dry out your cake. Well, I had to refrigerate one 2 weeks ago and guess what? The cake was just as moist if not MORE moist than before it went in the fridge! thumbs_up.gif
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #23 of 28
3/1/12 at 3:41pm
Bridgette,

I think Leah doesn't refrigerate because her fillings are not perishable. She uses high ratio shortening for her BC and sleeved fillings.

Annie

The Dude abides.

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The Dude abides.

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post #24 of 28
3/1/12 at 3:49pm
Quote:
Originally Posted by AnnieCahill

Bridgette,

I think Leah doesn't refrigerate because her fillings are not perishable. She uses high ratio shortening for her BC and sleeved fillings.

Annie



Oh okay. I was just saying that her saying she didn't refrigerate stuck with me. I didn't know why she didn't.
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #25 of 28
3/1/12 at 3:59pm
Actually leah_s clearly states in numerous posts that she doesn't refrigerate because she feels it dries the cakes out. I do not agree, but that is part of her reasoning for not doing it.

You do have to be careful when you refrigerate fondant cakes, because sometimes you will have condensation when you take them out, and as long as you know how to handle that correctly, it's not a problem.

When I lived in Las Vegas and decorated cakes as a hobby I never had an issue with condensation, after moving to Virginia I have had to adjust. I almost had a meltdown when I baked my first cake in the summer (VERY high humidity) and it had crazy condensation after one minute of being out of the refrigerator. I just let it sit, with a clean fan blowing at it (to avoid any kind of dust hitting the moist cake), and it dried fine- no spots. Now I know in the summer to make the cake refrigerator setting less cold (none of my icings are perishable), so it won't be such a drastic temperature change, but it will still be more firm for transporting than room temperature.
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post #26 of 28
3/1/12 at 4:38pm
PR, I live right down the road from you. I know what you mean about the humidity. I hate baking during the summer!

No problem Bridgette, I just remembered her talking about the sleeved fillings so I just assumed that's why she didn't refrigerate. As a side note-you should give Leah's buttercream recipe a try. Did we talk about that already? I can't remember. It's the Whipped Cream BC in the most saved recipes section. PM me if you have any questions. I'm not sure if you are still looking at new BC recipes or not, but I just thought I would offer the suggestion since it's a unique recipe. It's kind of a hybrid between American and meringue buttercreams.

Annie

The Dude abides.

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The Dude abides.

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post #27 of 28
3/1/12 at 5:43pm
Quote:
Originally Posted by AnnieCahill

PR, I live right down the road from you. I know what you mean about the humidity. I hate baking during the summer!

No problem Bridgette, I just remembered her talking about the sleeved fillings so I just assumed that's why she didn't refrigerate. As a side note-you should give Leah's buttercream recipe a try. Did we talk about that already? I can't remember. It's the Whipped Cream BC in the most saved recipes section. PM me if you have any questions. I'm not sure if you are still looking at new BC recipes or not, but I just thought I would offer the suggestion since it's a unique recipe. It's kind of a hybrid between American and meringue buttercreams.

Annie



Does it have shortening in it? I will check it out but if it's the one I'm thinking of it uses shortening icon_sad.gif
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #28 of 28
3/1/12 at 7:53pm
I always refrigerate my cakes. They are covered in buttercream and fondant with perishable fillings. They are never dry.
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