Advice For Using Perishable Filling/icing

Decorating By Swanfam Updated 26 Aug 2009 , 3:00am by Rylan

Swanfam Posted 25 Aug 2009 , 8:27pm
post #1 of 2

My grandparent-in-law's 60th anniversary is coming up and I'm doing the cake. They want SEEDLESS raspberry filling. I came up with a tasty recipie (cream cheese, jam, cool whip) but am worried about assembly. How far in advance can I put this cake together? Can I use this filling in a fondant-covered cake? Can I put a fondant cake in the fridge? I've heard that the fridge makes the fondant sweat....

Also, can I use cream cheese icing under the fondant?

I am mostly worried about the parishable aspect of the filling/icing that I'd like to use. Any tips would be greatly appreciated!

1 reply
Rylan Posted 26 Aug 2009 , 3:00am
post #2 of 2

My only concern is for the cool whip melting at one point. Anyways, I always refrigerate my cakes with no problems (some people do).

As for the cream cheese icing, try the crusting cream cheese buttercream recipe from, it works awesome.

Quote by @%username% on %date%