I am making a wedding cake and want to use lemon filling in 1 layer and raspberry in another. Does anyone have filling recipes that don't require refrigeration? I want to have the cake filled, iced and covered in fondant 2 days before the wedding. JS
Hi and Welcome on your 1st post, squeakblueme.
Everything you need to make, decorate and assemble tiered/stacked/layer cakes:
Above superthread has popular CC recipes for American buttercreams, several types of fondant and doctored cake mix (WASC with flavor variations) and so much more.
Typically, I use the shelf stable bagged pastry fillings. Makes my life so much easier.
If you prefer to make your own, melysa has a recipe that is shelf stable for two days:
jkalman's lemon curd recipe has alcohol, also - so that might be shelf stable for a couple of days. (I'd definitely pm her to be sure, though.)
the sleeved fillings have a shelf life of something short of forever.
If you use the raspberry filling recipe, may I suggest that you add the Chambord to the cooking process. I tried this without doing that (following the recipe), but the filling had a very strong alcohol taste to it.
Cooking it slightly will help alleviate that problem and the recipe was still approved by my HD as being shelf stable and non-perishable.