Basic Rules Of Thumb For Refridgeration...???
Decorating By tavyheather Updated 10 Mar 2010 , 4:19am by tavyheather
I would LOVE to know if there are general rules for cakes needing refrigeration. I am trying to develop a fillings/icings list and am trying to avoid refrigerating my fondant-covered cakes (for space issues and also my paranoia!)
So far I know cream cheese frosting/filling needs to be refrdg.
...but ganache does not...
I'm wondering about Swiss Meringue butter cream when the whites have been heated..
Please share what I should use as a general guideline! I have been baking since I was a kiddo but never attended culinary school!
Thanks so much!!
scintillating reading...http://www.fsis.usda.gov/Fact_Sheets/Refrigeration_&_Food_Safety/
scintillating reading...http://www.fsis.usda.gov/Fact_Sheets/Refrigeration_&_Food_Safety/
K..fascinating but I really didn't get my Q answered...thanks tho!!
I don't know if this will really help you but I basically refridgerate anything that is not buttercream or a ganache.. fruits to me are always best served a little cold and of course with a cream cheese filling or a pudding filling the ingridients to those have to be in the fridge.
I don't know if this will really help you but I basically refridgerate anything that is not buttercream or a ganache.. fruits to me are always best served a little cold and of course with a cream cheese filling or a pudding filling the ingridients to those have to be in the fridge.
thanks!
I found this if anyone else is wondering what the answer is: ..kind of on-point: http://cakecentral.com/cake-decorating-ftopict-660212-nonperishable.html[/url]
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