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How long can a cake sit out unrefrigerated?

My son's bday party is tonight, and I bought a 1/4 sheet white cake with whipped icing from WalMart. I plan to decorate it myself with his Transformer toys... right now it's under the cake dome, but I wanted to start on the decorating ASAP. Would it be okay if I do it now? Once done, I couldn't replace the cake dome as it wouldn't fit back on. Would it still taste fresh if it sat uncovered for 3 hrs before the party? Thanks in advance

4 Answers

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  • 1 decade ago
    Favorite Answer

    It will be fine, though I'd cover it because in my house anyway, it would end up with dog hair falling on it or the cat would get the icing or walk on it. If you can't put the cover back on, take some toothpicks or bamboo skewers, stick them in the cake and use them to keep plastic wrap or foil covering the cake but not resting on it. As to how long a cake can sit out, if it has no icing it could stay out unwrapped until it dried out or got mouldy, and until it got mouldy it would be safe, if not very tasty, to eat. The icing is harder to say since I don't know exactly what's in it. If it has any milk ingredients, they would sour eventually but overnight out of the fridge should be fine. If it has butter but no milk stuff, that kind of icing can stay out a long time. You are safe leaving the cake out between now and tonight no matter what and it will taste no different tonight than it does right now.

  • 1 decade ago

    You can leave it out for a couple of days, it's Just fine.

    Whipped icing just menas it is lighter anf fluffier. There isn;t really anything in it to spoil. Theyare sitting otu at wal-mart and other chain bakeries as well.

    Once you cut into it remove the toys, put plastic wrap up agaianst the cut par, and put the lid back on.

  • 1 decade ago

    Yes you can decorate it now but soon as your done put it in the back

    Source(s): if this helps i say "your welcome" :]
  • 1 decade ago

    If the weather's not hot, the cake will keep for three hours or more.

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