I need to use it as the filling for a wedding cake, but I decorate the cakes the night before.
Would it deflate?, because of the layer weight? Or the fondant over the cake?
Please could you share a recipe I could use as a filling for a wedding cake.
The wedding is this saturday, And I am scared my recipe would spoil, since it has egg yolks in it and raw whites. They cake needs to be at room temperature for aprox 24 hours.
ding ding -- WARNING
RAW whites --- bad bad joo-joo!
absolutely NOT! The risk to anyone with any kind of compromised immune system (old age, babies, HIV/AIDS, chemotherapy, etc.) is just TOO! great.
you can not take the risk or put folks at a wedding at risk.
even with refrigeration this is a no-no (the health dept would have a fit! -- and every safe food handling course agrees)
find a different recipe for distribution to the public!
there are options such as pasteurized egg whites or meringue powder -- consider those.
based on the recipe described - refrigeration is a must
click on the recipe tab above and search for recipes -- many on here would be safe to use and don't use raw whites.
Please listen to Doug. That recipe is too dangerous to use.
Faux bavarian cream recipe:
(Shelf stable using Rich's Bettercreme or Pastry Pride.)
Can also use the shelf stable sleeved pastry fillings like chocolate bavarian cream, mixed with Rich's Bettercreme it would be tasty....