Decorating Timeline When Using Perishable Filling And Fondan

Decorating By esq1031 Updated 25 Apr 2012 , 5:53pm by esq1031

esq1031 Posted 24 Apr 2012 , 11:57pm
post #1 of 2

Ok, so I am trying to figure out what the consensus is, if there is one on this topic. I have read so many conflicting opinions. But for those of you who have been baking and decorating for a long time, if you are filling a cake with a perishable filling, like cream cheese, what timeline do you follow. For example, I have a cake due Sat that is to be covered in fondant. Would you suggest stacking, filling and dirty icing on Friday, refrigerating and covering in fondant Sat morning? Is it safe to complete the cake, decorations and all on Friday and refrigerating until Sat? I know about all the sweating the cake will do if stored in the refrigerator. What has worked best in your experience? Also if using fresh/frozen strawberries cooked with some cornstarch and sugar, any problems with the strawberries going bad if left out (not refrigerated) overnight?

Thank you all so much for your help.

1 reply
esq1031 Posted 25 Apr 2012 , 5:53pm
post #2 of 2


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