Pudding Filling

Decorating By LittleKaren Updated 1 Feb 2008 , 10:42pm by itsajeepthing0196

LittleKaren Posted 1 Feb 2008 , 10:32pm
post #1 of 2

I have a question about pudding as a filling. I assume it needs refigeration, even the pudding cups as I understand....so I don't mind refridgerating overnight, but I don't want the buttercream to be hard by the time the cake is served. I also have fondant flowers to go on top and they probably shouldn't be in the fridge either....what do I do, or how long can it be out of the fridge for my buttercream to not be hard? thanks

1 reply
itsajeepthing0196 Posted 1 Feb 2008 , 10:42pm
post #2 of 2

you can leave the cake out for up to 5 hours, so put your flowers and what not on. Most people will disagree with this time frame, however; I actually swabbed and cultured to find out for myself the bacterial load.

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