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| Sunlight - will alter icing colors. Keep your cake stored in a
covered box and out of direct sunlight. Humidity-can soften royal icing
and gum paste decorations. If you live in a climate with high humidity,
prepare your royal icing using only pure cane confectioners' sugar (not
beet sugar or dextrose), add less liquid and add 1 more teaspoon Meringue
Powder to the recipe. |
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| Heat - can melt icing and cause decorations to droop. Keep your
decorated cake as cool as possible and stabilize buttercream icing by
adding 2 teaspoons Meringue Powder per recipe. Protect your cake by
placing it in a clean, covered cake box. Avoid using foil or plastic wrap
to cover a decorated cake-these materials can stick to icing and crush
delicate decorations. The icing that covers your cake determines how it
should be stored-in the refrigerator, at cool room temperature, or frozen,
if storing for longer than 3 days. If you want to store your iced cake in
a different way than noted, make a small test cake. |
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| Icing - See Icing
Chart for storage information for the type of icing used. |
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| Note: Cakes with thoroughly-dried royal icing decorations should
be stored according to the type of icing they are covered with. However,
if royal icing decorations are to be put on a cake that will be frozen, it
is recommended that icing decorations be placed on the cakes after
thawing, so that colored decorations won't bleed from condensation. |
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