Icing a cake with meringue: can it be done in advance?

by Fimpellizieri   Last Updated August 13, 2019 20:17 PM

I have an event this Saturday for which I'm preparing a layered cake to take. I was planning to ice it with meringue (Italian, for best stability) and then torching it. The event begins in the morning, and the cake should be eaten in the early afternoon.

After the event begins, I won't have the opportunity to finish the cake or otherwise modify it. My idea was to torch the meringue just before leaving for the event.

Is it reasonable to prepare the Italian meringue at Friday night and frost the cake or would it not hold well until Saturday afternoon? If I make it early in the morning, would it be okay? Or should I look into alternative kinds of icing (e.g. buttercream or ganache)?



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