Hi...here is a really dumb question. I have a recipe for a tirimisu cake you can make from a box mix. I am going to make the filling, which is made from marscapone cheese, and use it to fill as a layer in a stacked cake I am going to be doing for Tuesday. The cake is going to be covered in fondant.

Here is the big dilemna: fondant can't be refrigerated or it will sweat and get ruined. The marscapone filling should be refrigerated or it could possibly go bad..

Does anyone have any experience with this? Would the cake and filling be ok if I don't refrigerate it overnight? Would the sugar keep it from turning? I don't want to cause anyone food poisoning.

Should I scrap the tiramisu cake and do something else?

Any advice is appreciated. Thanks! Ellen

Well, this might help in the future, but a cake buddy of mine, Labrat, just purchased a fondant from www.creativecutters.com and apparently this one refrigerates well when on a cake, in fact the manufacturer recommends it. Her cake turned out perfect.
You can refrigerate chocolate fondants.
The cheese filling has to be refridgerated.
Hugs Squirrelly

Your question was a good one!! Mine is going to be dumb....I have never seen tiramisu in a box mix...what brand is it? thanks!!

Really good question. I probably would not take the chance with the cheese.
Some cheese can be left out at room temp, but I don't think you can with marscapone.

I never thougth Tiramisu can be made from a mix...most likely it is not as good as scratch.. I just can't imagine how it can be..

Fondant does not need refrigeration when unused, but can be when it is on a cake. Good luck

Thanks for all the advice...I may scrap the tiramisu and go for a cake that can be left out for an 8 hour period. I don't want to risk anyone getting sick!

I apologize about my spelling this morning...I wrote the post in between classes, and didn't check my spelling.

As far as the recipe not being as good as real stuff, this is what I can offer. This recipe for "tiramisu cake" is not real tiramisu. Obviously, tiramisu made with the lady fingers and marscapone is so much better. However, a highly trained chef and culinary instructor that I know sent me a recipe for a cake that is supposed to hint at the flavors of tiramisu, and she swears that people love it and no one knows the difference that it is not a cake from scratch, because so much goes into it. I've never tried it before, but I trust that she wouldn't send me a terrible recipe. I'll post the results once I try it on a different occasion.

..care to post the recipe???

Yes....I will, but it is at home and I have to type it out because it was sent to me as a xerox copy. MY apologies. I will get to it when I get home from work!

Great..thanks for taking the time to do this!