Im doing my first filled cake this weekend. Chocolate with raspberry filling . Will it be okay to fill it the day before I deliver ? Should I make my own filling or buy it . I found a recipe here for the filling . Is it the same as a pie filling?
Im nervous about this one ..
Yes its ok to fill it before your deliver. I would keep it refrigerated though. Im not a pro, just a hobby baker but I am sure you will be safe if you refrigerate it.
Which recipe are you looking at? Some do require refrigeration.
I prefer to use all-natural jam for a raspberry filling because it's safe at room temp for several days. I've never used canned pie filling but that would be stable as well.
My normal timeline for a weekend cake goes:
Wednesday: bake, cool, wrap (if it's a busy weekend I'll bake earlier and freeze)
Thursday: level, torte, fill, crumbcoat - cover loosely & allow to settle overnight
Friday: ice & decorate
Saturday: touchup as needed, deliver
Adjust that a day earlier or later if it's a Friday or Sunday cake.
I prefer not to refrigerate cakes so I don't use any fillings or icings that require it.
Its the raspberry filling recipe by Springlakecake .
I dont like refrigerating either because of the condensation We are on the same time line though