I have a three tiered wedding cake with bavarian creme filling to do. When I agreed to do it, I didn't realize that the bavarian creme would need to stay refrigerated. I really don't have a lot of refrigerator room, so I'm not sure what to do. Especially because I wanted to have it completely stacked and everything ahead of time, and I know I can't fit that in my fridge. Also, the cake will be sitting out at the reception hall as well. Is there a way to do bavarian creme that's stable? I've seen commercially prepared bavarian creme for sale, but I'm not sure if it can be left out. Suggestions would be very much appreciated.
post #1 of 8
9/29/08 at 11:42am