fondant icing and butter cream

[bevs]

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

[Kim A]

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).

[Meg888]

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!