Cake Storage Strategies: Whipped Meringue Frosting Edition
June 12, 2013 9:21 PM Subscribe
I just frosted a cake using Martha Stewart's whipped frosting recipe
, and now I'm stressing out about how to store the cake until tomorrow. Please help!
So my concerns basically break down as:
1) Is this egg white-based recipe "cooked" enough to be safe to eat tomorrow? Can I leave the cake sitting out unrefrigerated or is that just dooming us all to sadness and food poisoning?
2) Does this kind of frosting LAST a full day? We won't be eating it until 7PM tomorrow night.
3) Assuming it won't poison us and can last as long as I need it to, how/where should I store it?
I JUST frosted the cake, so there's still time to scrape it all off and resign myself to a buttercream instead if this is just going to end in disaster otherwise.
I don't normally stress out this much about baking, but the icing recipe I used for my "test bake" wasn't great and I haven't had a chance to try this one out before and see how it ages. We're throwing a party for a friend tomorrow, and I'd hate for the cake to be a mess!