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May 3, 2010 08:34 PM

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

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.