I am making a white cake with strawberry filling, covered in white fondant for a wedding. I know I have to make a dam so the filling doesn't come out of the sides. Should I still just do a crumbcoat of bc before the fondant layer, or use more buttercream?
I generally work a little at a time on cakes, b/c I'm a stay at home mom. I have never worked with fillings besides bc.
I usually stack cakes on Wed, ice on Thurs, and decorate on Fri(for Sat delivery). So will this still work? How long can the fillings stay out of the fridge without going bad? Do I have to refridgerate in between, or upon set-up at the event?
Thanks so much for any advise!!
Hi, I would use a bit more than a crumbcoat.
Sorry I can't give any answer to your other questions as I never used home made filllings.
If you use a good quality jam you will not need to frig the cake.
I prefer to use a good coating of b'cream......more than a crumb coat but not a thick as a usual finish coating.
is it a homeade filling or a sleeve filling?
I'm not sure which filling yet..I ordered a sleeve and am waiting for it to arrive. I was going to taste it first to see if it was good or not. If it's good, I'll probably use that! Is there a difference??
I use sleeve fillings and I never refrigerate my cakes. The red raspberry filling is my biggest seller with brides. Unopened, they have a shelf life of 6 months.
Awesome..that makes it much easier for me! Deb...which brand do you prefer? I ordered some by Henry and Henry..have you ever tried theirs?
I use whatever my local cake supply store has on hand. I know one sleeve is Dawn brand. I also know she gets a lot of stuff from Country Kitchen in Ft. Wayne (IND), and you can order online from them.