Which To Refrigerate And Which Not To?
Decorating By alemicayo Updated 16 Aug 2010 , 8:02am by indydebi
Those of you who leave your cakes out at room temperature, what types of fillings to you typically use that are safe to leave out? and how thick are your fillings between the cake layers?
I use sleeved fillings
and nothing but sleeved fillings.
what is a sleeved filling?
filling made especially for cakes. Has a shelf life of just short of "forever". You can order them here:
http://www.countrykitchensa.com/catalog/searchresults.aspx?Description=filling
(If the above link doesnt' come up with pics of the sleeved fillings, just put "filling" in the search field and you'll get there).
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