ChatterBank0 min ago
fondant icing and butter cream
2 Answers
if i make a victoria sandwich cake or maderia, cover it in butter icing then ready rolled or fondant icing , how long will it keep for many thanks
Answers
1 to 2 of 2
Best Answer
No best answer has yet been selected by bevs. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
If you keep it in a tin in a cool place (but NOT in the fridge), you should be safe for three days max. After that, the butter will start to taste a bit 'off' and the cake will begin to dry out, even with a layer of icing on. Fondant will sweat if you put it in the fridge. Don't go there!
Why not freeze the whole thing (Cake and butter icing), then defrost and cover in fondant when you need it? You need to make sure the cake comes back to room temp though, or you'll not get the icing to stick (surface of cake may be slightly 'damp).
Why not freeze the whole thing (Cake and butter icing), then defrost and cover in fondant when you need it? You need to make sure the cake comes back to room temp though, or you'll not get the icing to stick (surface of cake may be slightly 'damp).
You will definitely get longer than 3 days - most people make the cake on day 1/day 2 crumb coat & carve / day 3 decorate wiht fondant. You will get at least up to a week. Once the cake has been displayed/cut - there is no reason why you cannot refriderate - bring it back to room temp for eating. Believe me, tried and tested - no-one has died yet!
1 to 2 of 2
Related Questions
Sorry, we can't find any related questions. Try using the search bar at the top of the page to search for some keywords, or choose a topic and submit your own question.