I made a filling today with heavy whipping cream for a cake I am serving on Sunday. On the directions it says to refridgerate, I am planning on covering this cake with fondant tomorrow and was wondering how I store it till I am ready for it? I hope with what I am asking is making sense.. LOL
gotta refridgerate it then! i offer a cookies and cream filling (made w/ heavy cream), knowing that when i client orders a cake with that filling, that i'll have to fridge it in b/t every step...even after applying fondant (which is fine with me b/c i don't have humidity issues and i even prefer putting my fondanted cakes in the fridge).
Yep, heavy cream needs to be refrigerated even with all the sugar content.
So, I read in a thread somewhere the other day that Whipped Ganache can sit out for several days. Is that not true? I planned to put it in a cake tomorrow, so can anyone tell me for sure?????? Thanks!