Shelf Life Chart
AMERICAN (NO MILK): • Room temperature for 14 days • Refrigerate up to 30 days • Defrost at room temp for 30 minutes • Needs to be rewhipped
SWISS MERINGUE: • Room temperature for two days • Refrigerate up to 14 days Ganache Room temperature for two days, or refrigerate up to a month.
Royal Icing Room temp or refrigerate up to 2 weeks, must be sealed with plastic wrap in airtight container.
Mousse Refrigerate for 2-3 days, don’t save past your project because it will deflate. Curds Refrigerate 1 month. Jam Refrigerate 6 months.
ROOM TEMPERATURE: 2-3 days as long as no fresh fruit, curds, or mousse have been used. REFRIGERATED: 5-7 days. Refrigerate everything until ready for delivery even if making right before event.
FROZEN: Up to 12 months. Quality decreases quickly and should be consumed within 4-6 months. *Best to freeze cakes when iced with buttercream or ganache to prevent the cake from drying out.
Please refer to your local health department guidelines for specifics in your area.
CITATION:CAKE LOGISTICS FROM START TO FINISH with Rachael Teufel © Craftsy and Sympoz Inc. CRAFTSY.COM PG.5