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Italian Meringue

post #1 of 3
Thread Starter 

Hi - I am making a three tier cake with Italian Meringue piped for the frosting, since it is 3 tiers i need to decorate the cake one day in advance of the event. If I refrigerate a decorated cake it will be challenging to wrap/cover the cake to keep the meringue moist. Any suggestions? I am using Shirley Corriher's Italian Meringue recipe, with cornstarch, cream of tartar and light corn syrup along with the egg whites, sugar, water, vanilla and salt. Any recommendations would be helpful.  Thank you

post #2 of 3
Can you decorate it and wrap each tier separately in its own box and then assemble it before the event? That's what I do with all my tiered cakes.
post #3 of 3
Thread Starter 

I can do the crumb coat and the base frosting however, the piped meringue would need to then be made the day of the event and piped which would be way to difficult in terms of time. Can I make the italian meringue the very early in the morning and refrigerate in an air tight container to pipe on when assembling?

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