Which To Refrigerate And Which Not To?

Decorating By alemicayo Updated 16 Aug 2010 , 8:02am by indydebi

alemicayo Posted 13 Aug 2010 , 4:30pm
post #1 of 5

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?

4 replies
leily Posted 15 Aug 2010 , 1:16pm
post #2 of 5

I use sleeved fillings

indydebi Posted 16 Aug 2010 , 6:20am
post #3 of 5
Quote:
Originally Posted by leily

I use sleeved fillings


and nothing but sleeved fillings.

olsen Posted 16 Aug 2010 , 7:33am
post #4 of 5

what is a sleeved filling?

indydebi Posted 16 Aug 2010 , 8:02am
post #5 of 5
Quote:
Originally Posted by olsen

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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