Welcome to the Cake Decorators Q&A

Hi all, I’ve been asked to do a carrot cake for a 21st birthday this weekend. I’m baking and decorating it on Saturday. As I am going to be using cream cheese butter cream to fill and cover the cake before putting the fondant icing on would anyone say it was okay to store the cake in the fridge over night as it is not being collected until Sunday?

Thanks
Donna

Hello I am no where near expert level! (in fact far from it) however I have been told by a number of people not to put fondant cakes in fridge as they are prone to crack(please correct me if im wrong! lol) Good luck with your cake!

Hi Donna, I’ve seen this discussed on other cake forums and the advice was to use a cream cheese flavouring in the buttercream that didn’t need to be kept in the fridge. That’s in the US though, I don’t know if you could get it here. If it was me, I would tell the customer that if they wanted it covered in fondant then I would have to use plain buttercream underneath. If you do use cream cheese then it will have to be kept in the fridge although your decorations may wilt. This is just my opinion though, I’m not sure what the actual rules are as at my inspection I confirmed that I wouldn’t be using fresh cream or cream cheese etc so it wasn’t discussed any further!

Thanks Doodlecake for the advice. It’s mind boggling this cake baking/decorating business. I think I will do a tester piece to see what it tastes like with cream cheese butter cream and plain butter cream. If it tastes okay with plain butter cream I might just use that. Although someone recommended flavouring it with orange. Looks like I might end up doing 3 tester pieces. Sometimes too many ideas make you think far too much. I shall post a comment to say what I’ve decided or what worked best.
Thanks for your advice.
Donna