I'm new to cake decorating and thoroughly enjoying it. I have a question about cake fillings. Are there any fillings that can be used that do not require the cake to be refrigerated? Most everything I see includes milk, cream cheese, etc.
Thanks in advance for any suggestions!!
I have a pot of filling cooling on the stove now!
Not long ago I discovered the Raspberry Puree Filling posted by melysa and it's wonderful! Not too sweet and you can substitute any fruit. My friends raved about my mandarine orange filling a few weeks ago and loved the fact that it's so flavorful without being overpoweringly sweet. I highly recommend this recipe!!!
I mostly use Henry and Henry fruit fillings. LOVE their red raspberry and spun lemon, those two I sell tons of. No refrig. necessary.
any of the sleeved fillings. That's pretty much all I use. You can find them on country kitchen's website.
Not everything with milk needs refrigerating. Sugar and milk together act as a preservative. My buttercream icing has milk in it and I've never refrigerated it.
indydebi, I couldn't find a link to the sleeved fillings. Maybe I'm at the wrong website. Is this it?
If not, would you mind posting a link to the sleeved fillings you use?
I was just searching the recipes for things that don't need to be refrigerated! The search didn't work well for what I was trying, though... I'll keep an eye on this thread...
mvucic, I use the same fillings as Indydebi, they're great. The website is correct for Country Kitchen, Click on our catalog, then online catalog, you will see 2 choices. Click on everyday catalog and you'll find them on page 24.
I just entered "filling" in their search field.
This is all great info. Thanks all for posting. I'm going to order some fillings today - I'm surprised at how reasonably they are priced!!
On those sleeved fillings, what happens to the rest you don't use? Do you refrigerate that? And then can it be left out again on the next cake?
I checked out the fillings on the Country Kitchen Sweetart site and it states that they can be kept 3-6 months refrigerated.
I would assume it's the same for the Henry and Henry fillings.
Non-refrigerated filling threads:
(Scroll down to Jam Fillings.)
Everything you ever wanted to know about Rich's Bettercreme (and Pastry Pride):
(Includes recipes and decorating tips.)
(Includes more recipes.)
Everything you ever wanted to know about ganache:
(Includes overview, master and other recipes including white chocolate. How to glaze, smooth and stack and more.)
Thanks, Jan! You're always so knowledgable and helpful...