How do I know which icings and fillings need to be refrigerated. I have always erred on the safe side and refrigerated, but my cakes seem to be getting bigger and my refrigerator smaller. So whats the rule of thumb and does anybody a great filling for a chocolate cake that does not need to be refrigerated. I was going to use the wilton icing recipe for high humidity any opinions on that let me know!
Hi, I always use ganache for my chocolate cakes. I use it on its own or sometimes mixed it with my normal buttercream.
Wilton icing is yuk!!! Use Indydebi's....it's for high humidity. I've used some of my BC icing and added some seedless jam to have a Raspberry BC icing...or any other jam that I can find that is seedless.
Sorry....don't know the "official" refrigerator rule. Someone will know.