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!
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.
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.
Welcome to the forum. A lot of bakers use sleeve filling that is shelf stable and requires no refrigeration. Look at this link: