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Tiered Cake: Stack now or later?

post #1 of 5
Thread Starter 
I have a 3-tier cake due tomorrow evening. I just finished fondant quilting and pearlizing each tier. Should I refrigerate and stack tomorrow? or stack first and refrigerate?

I will put on the ribbon shortly before bringing the cake just not sure when to stack it. THANKS!
"When you look at a cupcake, you've got to smile."
"Birthdays are nature's way of telling us to eat more cake."
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"When you look at a cupcake, you've got to smile."
"Birthdays are nature's way of telling us to eat more cake."
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post #2 of 5
I never refrigerate fondant cakes. Fondant sweats when it comes to room temperature. I keep mine in a very cool room until I need to deliver it.
post #3 of 5
Thread Starter 
ok but what if 2 layers have Cannoli filling?
Is 74 degrees cool enough?
Should I stack now or later?
"When you look at a cupcake, you've got to smile."
"Birthdays are nature's way of telling us to eat more cake."
Reply
"When you look at a cupcake, you've got to smile."
"Birthdays are nature's way of telling us to eat more cake."
Reply
post #4 of 5
I refrigerate all my cake, even fondant covered cakes. There are tons of threads about this.

I stack then refrigerate. Just don't touch the fondant when you take it out of the fridge or the condensation will cause smudges.
"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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post #5 of 5
I refridgerate ALL my cakes, and 99% of them are fondant, and I have never had a problem. I always stack then store, even if the party is for the next night. When I am done, I like to be done. As long as your support system is strong enough, it can remained stacked for days and never fall. The support system should be taking all the weight, not the cake.
Cake makes everything better!!!!
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Cake makes everything better!!!!
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