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!

Refrigerate until day of the event then remove 6 hours or so prior to serving…depends on size of cake.  If you can, cut the cake 15-30 mins prior to serving.  I’ve found that even a cold cake will come to room temperature when cut and sitting for a few minutes, especially if you are working in a warm kitchen. 

The frosting will be fine if it’s already on the cake…the rebeating is in the event you wish to manipulate the frosting (ie:  spread/pipe).

Thanks Sherrie!  I will try the cutting thing to warm it up!  Great idea!

Alice, u brought a very important point at all levels.  I will add transportation.  I prefer to transport my cakes cold so there will be less worries of damage.  If you aren’t moving the cake, it can sit at room temp for hours and hours and hours.