I really dont know much (or anything) about the chemistry of different fillings, like what can stay out and what cant. I know a lot of people say that sleeved fillings can stay out, but does that mean ALL of them? You know Im not entirely convinced that just because its on the shelf when you buy it that it would be ok once the seal is broken. Like mayonaise. Like the cream fillings, can they sit out?

Also, what home-made fillings can be left out. Specifically, curds or fruit fillings. I doubt there are any cream fillings, but if there are Id love to know.

I have a cake that will be covered in fondant and will be traveling about 2 hours so being refriderated is kind of out of the question, but this customer is most likely going to want a filling. Probably a fruit filling.

Any advice you can give would be fantastic. Thanks!

I believe all sleeved fillings are safe once opened to be left out. If you're making a cake with fresh filling or sleeved letting it sit or travel for several hours won't hurt it. I've had cakes sit out for 24 -36 hrs will filling and they were fine.

ok, kind of new here and am just starting to use fillings. what is a sleeved filling? have no clue

I thought about the bettercreme thing. Only thing is I dont know where I can buy this stuff. I dont think my cake supply store has it, but Ill have to check again. Only thing is they are about 90 minutes from me. Anyone in FL know where I can buy bettercream?

Maybe Ill take a look at the sleeved fillings. That may be a good option. So curds cant stay out? Its mostly just butter and fruit, right? I forget. Its been so long since I made orange curd.

You can purchase bettercream at Sams club.

Katie

Thanks I will see if I can find one near me. I wish there was a little more information out there on this topic. It seems like no one really knows much about it. So when you guys make wedding cakes with all these fancy cream or fruit fillings, what do you do? What if its fondant? Do you just tell your brides if they want fondant they cant have certain fillings? It would be nice to have a list to go by. Maybe Ill work on that.

I think those sleeve fillings.. the fruit fillings as well as 'ganache' and buttercream, caramel, peanut butter..and jam can stay out of the fridge for a couple days anyways. Also cream cheese( however I'm referring to an industrial brand that I can't remember the company name..but it came in a large tub...not like we got the philly cream from the dairy section and I don't know what was preserving it ...but I know it tasted just like it came from the dairy section..it was a cream/yellowish color...dunno). But when I worked at a grocery bakery, we had holiday promos which we would not only stock the fridge but we would stock the tables ( 'point of sale' promos) with cakes that had fillings like these and were marked/tagged good for 2 days till expiring. The fridge and freezer cakes were for extended times obviously. We had the carrot cakes( cream cheese icing & filling, snicker's cake ( caramel filled and caramel mixed with buttercream icing, 'raspberry royal' with raspberry (sleeve) filling and many others of this type that were out on display those 2 days. I'm not sure about the bavarian..a custard. It's been so long but I know we made 'tortes' ( bavarian, whip cream and strawberry combinations) but pretty sure they were in the refrigerated display the whole time.

We used custard at my store and it can stay out. LOL we just call it chemical custard. We use chemical cream cheese too. I can get that stuff at my cake store, only thing is its a 3 hour round trip, not even including shopping time. I just hate the drive. I think I will just pick up a ton of stuff next time Im there. lol. One of each filling.

When you guys do a raspberry filling, do you usually use a sleeved filling or is raspberry preserves pretty much the same thing? I was thinking of trying some kind of all fruit seedless jam or something like that. Does that taste good in cakes?

Yes, it was cooked fresh fillings. When i was in school one of the things everyone wanted to know was how long can fresh fillings stay in a cake without problems. My limit was 36hrs. lol

Awesome. My customer just decided he wants a key lime cake with fresh lime curd and cheesecake filling.

The other cake is going to be a tropic breeze (macsmom's recipe I believe) and its supposed to have pineapple cheesecake filling.

So these are the ones I need to know about specifically now. Im going to do some research unless you guys have advice for me.

Im going to make it one day prior to the event so I need to know if 24 hours is ok for these fillings.


If you have a cheesecake or curd filling recipe that works for this, please please let me know. I will be very greatful.

Thanks for all your advice.

I have used Key lime curd 9 and lemon curd in cakes that have stayed out for 2 days and they were fine. they were fine, they have a lot of sugar in them and that helps preserve them.

yeah I looked at my recipes and its really just butter sugar, eggs, and juice. And its cooked. I think it will probably be fine. The cheesecake is my concern now. I was going to use this recipe...
-----------------------------------------------------------------------------------------

Cheesecake Filling
16 oz cream cheese, softened
4 c Frostin Pride or Bettercreme
2 pkgs cheesecake pudding mix
Beat cream cheese 'til smooth. Blend the dry pudding mixes into the whipped Bettercreme; blend into the cream cheese.
I've begun calling it "whipped cheesecake filling" because I don't want my customers to expect a baked cheesecake. I start each in the same manner:
Beat 2 pkgs dry cheesecake* pudding mix into liquid Frostin' Pride (2 lb carton) 'til whipped thick. *If banana, I use banana pudding mix. If chocolate I use 2 cheesecake pudding mixes whipped into chocolate Bettercreme - CBC has a strong chocolate flavor and the cheesecake pudding mix mellows it just right.