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To refrigerate or not to refrigerate - that is the question.

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I just frosted an almond cake with Italian Meringue Buttercream. Should I refrigerate the covered cake? I know you can refrigerate the buttercream itself and once at room temperature, whip it back into shape.
But, now that it's on the cake, what should I do?
This is a practice run. The actual cake will be finally covered with marzipan as per request.
Planning on starting that 2 days in advance of the event.

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  1. I'd refrigerate it, for sure. As it is, the cake will be unrefrigerated while you cover it with marzipan, while you decorate it, while you transport it, and god knows how long at your customer's event. Butter and egg whites don't last for ever, unrefrigerated.

    1. Buttercream will harden pretty hard in the fridge. As long as you can live with that.

      1. refrigerate, but take it out an hour before you plan to serve it so it will come up to room temp.

        1. Yes, absolutely, but buttercreams made with egg whites are not as perishable as ones made with egg yolk. As other posters have noted, allow the cake to come to room temp before serving, small cakes 1 hour, large wedding cakes, up to 6 hours.

          1. I would NOT refrigerate if the cake. Frosting will be fine outside the fridge for a week at least...longer than the cake will go uneaten. IMO, refridgeration permanently damages baked goods to a small extent.

            1. Thanks for all the advice. I did refrigerate and bring it back to room temp and taste it, and it was fine. I think, I actually liked it on the slightly cooler than room temp. I distributed the rest of the cake at my DD's day care, and the staff raved so, I guess refrigeration didn't hurt.

              1. btw- Great looking cake !!! You're very talented.
                Thanks for sharing the picture with all of us.