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Refrigeration question

post #1 of 2
5/18/12 at 6:28am
Thread Starter 
I am making kitchen cakes for a graduation dinner to supplement the tiered centerpiece cake. I am currently baking and freezing all the layers. I plan to assemble early the day of the graduation. All fillings are stable, but I will be frosting with RLB silk meringue buttercream ( an IBC variant). I will tort, fill, crumb coat, weight and settle in the morning. After final frosting, is it OK to refrigerate for several hours? Does refrigeration for a few hours affect the texture of the cake? Or will the buttercream be OK at room temp for several hours? Thanks in advance
I'd rather be baking!
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I'd rather be baking!
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post #2 of 2
5/19/12 at 4:37am
Can't answer the fridge question, but IMO, you need to back up that timeline. Settling occurs best if done overnight. For best results I allow 10-12 hours. 2 is an absolute minimum.
And you should always have a cake finished the night before delivery, just to provide some "safety" time if something goes wrong. I definitely would NOT be icing even a kitchen cake the morning of the event.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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