Hi everyone. Question.. how do you store silk meringue after you’ve frosted a cake? I know in TCB is says 6 hours at room temp or refrigerated for a week.. etc. But once you’ve frosted a cake, do you stick it in the fridge if you’re not delivering until the next day? Then do you bring it back to room temperature before serving? I don’t want the cake to be too cold or the texture won’t be right, but I also don’t want the smbc to melt away. The last cake I did I refrigerated then brought it to room temp 6 hours before the event, but the cake was still a little cool for me. If I do it earlier, will this compromise the smbc?
Also, it seems like the consensus is that the smbc is supposed to be rebeated when it comes back to room temp.. but once you frost the cake and refrigerate will it separate later into a soupy mess? Any thoughts would be appreciated!