Hi! I am new to the forum and new to fondant cake decorating. The cake would not be refrigerated, so I'm not sure what fillings would be safe to use? I've only used bc for right under the fondant but would like to explore all my options for the cake fillings. Thanks so much... I love that I found cc, I have already had so many questions answered without having to ask, and I'm sure this question has been asked before, but I'm on hour 5 of searching these forums and haven't found this answer yet!
Hi and Welcome to CC, CakestyleIN.
Decoding CC acronyms:
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
Above superthread has popular CC recipes for American buttercreams, fondant and doctored cake mix (WASC) and so much more.
(There's also info on the sleeved pastry fillings which are shelf stable.)
If you wish to make your own, melysa has a fruit filling which is shelf stable for 2 days (but liqueur MUST be used).
Thanks JanH! I have several recipes for fillings, I prefer making my own, but most are cream based which require refrigeration... would the cake be okay if I refrigerated it? It's mmf. Has anyone had experience refrigerating a mmf covered cake? Any advice is greatly appreciated! Thanks!
Some people refrigerate mmf with succesful results.