Raspberry Filling In Cake -- Need Refrigeration?

Decorating By sgauta Updated 13 May 2009 , 5:02pm by sgauta

sgauta Posted 13 May 2009 , 12:28pm
post #1 of 7

I'm making a fondant-covered cake with a raspberry filling (first time using a fruit filling in a fondant cake). The cake is due Friday afternoon so I'd normally have it mostly put together by Thursday night, but I'm worried about the filling. Will I need to refrigerate the cake? I also worry about refrigerating fondant...



6 replies
izzybee Posted 13 May 2009 , 12:31pm
post #2 of 7

Depends if it is curd or jam. If jam, then no. If curd, then yes.

sgauta Posted 13 May 2009 , 12:36pm
post #3 of 7

I guess it would be jam? It's just raspberries, sugar, lemon juice cooked down.


izzybee Posted 13 May 2009 , 12:41pm
post #4 of 7

Then no refrigeration required.

sgauta Posted 13 May 2009 , 12:44pm
post #5 of 7


Thanks. icon_biggrin.gif


idjitmom Posted 13 May 2009 , 4:30pm
post #6 of 7

Just a suggestion - and just because I always do! - I would add some unflavored gelatin to the mixture (while it is still hot & stir to dissolve, & refirgerate each layer for a few minutes before putting the next layer on top), I've found that helps to give it enough consistency that the filling won't absorb into the cake & make it soggy, plus it helps w/ the whole slippery & bulging issues...

sgauta Posted 13 May 2009 , 5:02pm
post #7 of 7

Thanks for the suggestion, idjitmom!


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