Can anyone who uses SMB or IMB on their (fondant) wedding cakes tell me how long they are safe at room temperature? I don't currently use either for large cakes that can't be refrigerated, I just use a simple buttercream but I would like the option.
I live in the uk so the conditions are fairly stable, not too hot or humid. I've read everything from cakes need to be kept in the fridge, to them being ok at room temp for up to 5-7days once covered.
Any advice is much appreciated.
I live in the uk so the conditions are fairly stable, not too hot or humid. I've read everything from cakes need to be kept in the fridge, to them being ok at room temp for up to 5-7days once covered.
Any advice is much appreciated.
