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Storing Fondant covered Lemon Chiffon cake

post #1 of 4
Thread Starter 
I'm making a fondant covered lemon chiffon cake soon. I am making the cake a day in advance in case of fondant malfunctions. After making many fondant covered cakes, I know you shouldn't store them in the refridgerator. My concern is, the lemon chiffon cake I'm making has a lemon curd filling. Is it okay to leave the cake out overnight?
post #2 of 4
There is no reason you can't put your cake in the fridge if it has a perishable filling. When you remove it from the fridge it just has to be left sitting on the counter without touching the fondant until it comes back to room temperature. Any condensation will evaporate as the cake comes back to room temp and it will be fine.

I refrigerate my fondant cakes with perishable fillings all the time. icon_smile.gif
post #3 of 4
Same as srkmilklady for me too.
post #4 of 4
Sorry to sidetrack. How do you make your chiffon cakes with regular pans so that they come out in one piece? Also do they remain stable with the fondant weight when you cover? TIA.
Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

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Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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