Kerry_Kake Posted 21 Nov 2009 , 4:01am
post #1 of

I'm not sure if a thread like this exists or not. But is there that many non-perishable fillings out there? If there is can you please list some recipes or ideas of non-perishable fillings!

I'll go first: buttercream LOL!

7 replies
cylstrial Posted 21 Nov 2009 , 12:37pm
post #2 of

Are you wanting different flavors of non-perishable buttercream? Or just different types of fillings?

The sleeve fillings don't have to be refrigerated until you open the bag (then the bag gets refrigerated, but the cake stays out on the counter). They come in just about every flavor you can imagine.

splymale Posted 21 Nov 2009 , 12:57pm
post #3 of

A list of homeade non- perishable fillings would be very helpful:
I just read lemon curd is non perishable, because of the citric acid (Although I don't know how long it can sit in a cake).
Also, fresh fruit is non-perishable, but cooked fruit is perishable.
Any others??

all4cake Posted 21 Nov 2009 , 12:57pm
post #4 of
Quote:
Originally Posted by Kerry_Kake


I'll go first: buttercream LOL!




icon_lol.gif

MikeRowesHunny Posted 21 Nov 2009 , 1:13pm
post #5 of

Well, all filllings are going to be eventually perishable lol, but the ones I know you can leave out at room temperature safely for a few days are:

Buttercream
Caramel
Ganache
Sleeved fillings
Preserves, jams & commercially made curds

those that HAVE to be refrigerated:

Cream
Pudding
Mousse
Pastry Cream
Cream cheese based
Homemade curds

HTH!

Kerry_Kake Posted 22 Nov 2009 , 2:10am
post #6 of
Quote:
Originally Posted by cylstrial

Are you wanting different flavors of non-perishable buttercream? Or just different types of fillings?

The sleeve fillings don't have to be refrigerated until you open the bag (then the bag gets refrigerated, but the cake stays out on the counter). They come in just about every flavor you can imagine.




Just a list of any filling.
So the sleeve filling are ok in a cake on the counter?

Kerry_Kake Posted 22 Nov 2009 , 2:13am
post #7 of

Some of you put a layer of buttercream then a layer of jam together as a filling. Wouldn't the jam be slippery on the buttercream?

MikeRowesHunny Posted 22 Nov 2009 , 4:26pm
post #8 of
Quote:
Originally Posted by Kerry_Kake

Some of you put a layer of buttercream then a layer of jam together as a filling. Wouldn't the jam be slippery on the buttercream?




You don't use much. Put the BC on first then smear a small amount of jam over that and top with the next cake layer. I find my cake absorbs the moisture in the jam (and no, not because my cakes are dry icon_wink.gif !), so it's not an issue thumbs_up.gif .

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