Should I Put Cake in the Fridge After Icing? The Definitive Guide
Generally, yes. However, the specific type of icing is the most critical factor in determining whether or not to refrigerate your iced cake. Cakes iced with perishable frostings like cream cheese, whipped cream, or custard-based icings must be refrigerated.
Introduction: The Chilling Dilemma of Iced Cakes
The age-old question that plagues bakers of all skill levels: to refrigerate or not to refrigerate? You’ve lovingly baked a cake, spent hours crafting the perfect icing, and now you’re faced with a crucial decision that could impact its freshness, texture, and overall appeal. This article provides a comprehensive guide to navigating this baking conundrum, empowering you to make the right choice based on your specific cake and icing combination.
Understanding Different Types of Cake and Icing
The success of cake refrigeration hinges on understanding the characteristics of both the cake itself and the icing used. Not all cakes and icings are created equal.
- Cake Types:
- Sponge cakes: Tend to dry out more quickly.
- Butter cakes: Generally hold up better due to higher fat content.
- Chocolate cakes: Often mask dryness due to cocoa.
- Icing Types:
- Cream Cheese Frosting: Highly perishable; must be refrigerated.
- Whipped Cream Frosting: Extremely perishable; must be refrigerated.
- Buttercream Frosting: Can be refrigerated or left at room temperature (depending on ingredients and temperature).
- Fondant: Generally doesn’t require refrigeration.
- Ganache: Can be stored at room temperature or refrigerated, depending on the cream-to-chocolate ratio.
- Royal Icing: Doesn’t require refrigeration.
Benefits of Refrigerating Iced Cakes
Refrigerating iced cakes offers several key advantages, especially for certain icing types.
- Preservation: Extends the shelf life of the cake and prevents spoilage, particularly for icings containing dairy or eggs.
- Texture: Can improve the texture of some icings, making them firmer and easier to handle.
- Stability: Prevents the icing from melting or sagging, especially in warm environments.
- Safety: Inhibits bacterial growth in perishable icings.
Potential Drawbacks of Refrigerating Iced Cakes
While refrigeration has benefits, it can also have drawbacks.
- Drying: Can dry out the cake, especially sponge cakes.
- Flavor Alteration: Some flavors can become muted or altered in the refrigerator.
- Condensation: Can cause condensation to form on the icing, leading to a sticky or unsightly appearance.
- Hardening: Can harden some icings, making them difficult to cut and eat.
The Refrigeration Process: A Step-by-Step Guide
To minimize potential drawbacks, follow these steps when refrigerating iced cakes:
- Cool Completely: Allow the cake to cool completely to room temperature before refrigerating.
- Wrap Tightly: Wrap the cake tightly in plastic wrap or place it in an airtight container. This helps prevent drying and absorbs some condensation.
- Optional: Crumb Coat: Apply a thin “crumb coat” of icing before the final layer to seal in moisture.
- Limit Refrigeration Time: Don’t refrigerate the cake for longer than necessary.
- Thaw Properly: Allow the cake to thaw at room temperature for several hours before serving. Remove the wrapping to prevent condensation buildup during thawing.
Alternative Storage Methods: When Room Temperature Works
For cakes with less perishable icings, room temperature storage might be preferable.
- Covered Storage: Keep the cake covered with a cake dome or in an airtight container to prevent drying.
- Cool, Dry Location: Store the cake in a cool, dry location away from direct sunlight.
- Limited Time: Cakes stored at room temperature should be consumed within a few days.
Common Mistakes to Avoid
Baking is a science, so it’s easy to make mistakes. Here are some common cake-related mistakes to avoid:
- Refrigerating a cake with fondant icing before it has fully set can cause the fondant to sweat and become sticky.
- Freezing a cake with whipped cream or meringue frosting is generally not recommended, as the frosting may become watery and lose its shape.
- Storing cakes uncovered in the refrigerator can lead to significant drying.
- Thawing a cake too quickly can also cause excessive condensation.
Frequently Asked Questions (FAQs)
Can I refrigerate a cake with buttercream frosting?
Yes, you can refrigerate a cake with buttercream frosting. Buttercream, especially if made with butter and sugar, has a relatively high fat content which slows down bacterial growth. However, if your buttercream contains significant amounts of dairy or eggs, refrigeration is highly recommended. Make sure to wrap it well to prevent drying.
How long can a cake with cream cheese frosting sit out at room temperature?
Cakes with cream cheese frosting should not sit out at room temperature for more than two hours. Cream cheese is a perishable ingredient and can quickly become a breeding ground for bacteria. After two hours, it should be refrigerated immediately.
Will refrigerating my cake make the icing sweat?
Condensation, or “sweating,” can occur when a cold cake is exposed to warm air. To minimize sweating, wrap the cake tightly before refrigerating and allow it to thaw gradually at room temperature, unwrapped, so any condensation evaporates.
Is it better to freeze a cake instead of refrigerating it?
Freezing is a great option for long-term storage. However, it can also affect the texture of the cake and icing. If freezing, wrap the cake very tightly to prevent freezer burn and thaw it slowly in the refrigerator. Not all icings freeze well; buttercream and fondant generally do, while whipped cream and meringue do not.
How do I keep my cake from drying out in the refrigerator?
The key to preventing a cake from drying out in the refrigerator is to wrap it tightly in plastic wrap or place it in an airtight container. A thin layer of simple syrup brushed onto the cake layers before icing can also help retain moisture.
What happens if I leave a cake with perishable icing out overnight?
Leaving a cake with perishable icing, such as cream cheese or whipped cream, out overnight is not recommended and can be potentially dangerous. Bacteria can grow rapidly at room temperature, making the cake unsafe to eat. It’s best to err on the side of caution and discard it.
Can I refrigerate a cake with fondant icing?
Generally, refrigerating a cake with fondant icing isn’t necessary and can even be detrimental. Condensation can make the fondant sticky. However, if the cake filling is perishable and requires refrigeration, you can refrigerate the cake, but wrap it very well and allow it to come to room temperature slowly before serving.
Does the type of cake batter affect whether or not I should refrigerate the cake after icing?
Yes, the type of cake batter does influence the decision. Sponge cakes are more prone to drying out in the refrigerator compared to butter cakes. If you have a sponge cake with a perishable icing, consider refrigerating it for the shortest possible time.
Can I refrigerate a cake with royal icing decorations?
Yes, you can refrigerate a cake with royal icing decorations, although it’s usually not necessary. Royal icing is mostly sugar and egg whites, so it’s not particularly perishable. The main concern is condensation, which can affect the appearance of the royal icing.
How can I revive a cake that has dried out in the refrigerator?
If your cake has dried out in the refrigerator, you can try brushing it with a simple syrup or covering it with a damp paper towel for a few hours to rehydrate it. However, the results may vary depending on the severity of the drying.
Is it okay to stack iced cakes in the refrigerator?
Stacking iced cakes in the refrigerator is generally not recommended unless they are very sturdy and the icing is firm. The weight of the top cake can damage the icing on the bottom cake. It’s best to refrigerate them separately to avoid any mishaps.
What is the best temperature for refrigerating iced cakes?
The ideal refrigerator temperature for storing iced cakes is between 35°F (2°C) and 40°F (4°C). This temperature range is cold enough to inhibit bacterial growth without being so cold that it significantly alters the texture or flavor of the cake and icing.