buttercream concerns vs fondant concerns (Refrigeration related)

by Theresa
(Winnipeg, Canada)

I have to make a cake on Thursday for an auction on Sunday. I'm using pound cake and key lime buttercream frosting for the filling. I'm using fondant for the outside of the cake. Because of the fondant, I know that I don't want the cake stored in the fridge but because of the buttercream frosting, I know that that needs to be refrigerated.

Can I store the cake in an unheated cellar which is quite cool but not as cold as a fridge for the 3 days? Will that solve my buttercream 'egg safety' concerns without jeopardizing the look of my fondant?

Thanks!

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Oct 06, 2009
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looky here
by: debbie

I use coffee creamer. Its non dairy so it will keep just fine and taste great at the same time.

Oct 06, 2009
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Its ok
by: Darlene

Hi Theresa,

I always decorate my cakes with both buttercream and fondant, I always put it in the refrigetor for safety concerns. I find that in the summer it tends to sweat a bit more with the humidity. But it does not sweat as much in the fall or winter. You can refrigerate your cake but take it out in the morning of the event and let it come to room temperature. The humudity will evaporate once it is at room temp.

Sep 21, 2009
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Storing Cakes
by: Michelle (admin)

Hi Theresa,

If you make the buttercream using water instead of milk, you can easily store it out of the fridge for a few days.

Hope this helps.

Regards,
Michelle (editor)

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