If you fill a cake using anything with cream, eggs, milk, butter, doesn't it have to be refrigerated? If you fill a cake one day, ice and fondant the next day, decorate the next day...isn't that too long without being refrigerated?
I am making a wedding cake and the bride wants a custard type filling with fresh fruit. I just don't know how to pull it off without the filling being soggy by the time they eat it.
Any body have any good custard type filling recipes that don't require refrigeration?
Thanks for your help
well, two hours is what they say here without refrigeration. I would say you could stretch it a bit,(if its inside a cold cake) but 3 days you talk about is just way to much.
Fresh fruit doesn't hold up that well either. I would suggest using the sleeve fillings, but i still would refrigerate until its time to deliver.