Question About Fillings..

Decorating By Heatherlee0414 Updated 24 Feb 2011 , 5:32am by Apti

Heatherlee0414 Posted 24 Feb 2011 , 4:32am
post #1 of 4

I'm kinda new to caking and am a little confused about something. I keep reading in the descriptions in galleries about all these yummy fillings, with fruit or cream, and most of the cakes are fondant covered.
From what I understand its not the best idea to refrigerate a cake after the fondant is on, so how does this work?
What kind of fillings can I use that don't need to be refrigetated? I'm want to try a cake with something other than buttercream, but I don't want to make anyone sick!!
Any help would be greatly appreciated!

3 replies
FromScratchSF Posted 24 Feb 2011 , 4:46am
post #2 of 4

Hello!

Sugar is a natural preservative and hinders the production of bacteria by osmosis.

Do a search here on Cake Central for lots of threads talking about this topic.

Good Luck!

Jen

TheBakingNurse Posted 24 Feb 2011 , 5:20am
post #3 of 4

I refrigerate all my fondant cakes and have never had a problem. I make my own mmf. Idk if that is the reason but it has always worked well for me.

Apti Posted 24 Feb 2011 , 5:32am
post #4 of 4

Welcome to the forum. A lot of bakers use sleeve filling that is shelf stable and requires no refrigeration. Look at this link:
http://www.globalsugarart.com/search.php?search=filling&searchimage.x=0&searchimage.y=0

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