I made a cake that is covered with buttercream icing and fondant. In between layers I used the "Rich Cream Filling" recipe from the CC recipe files. It contains 6 oz. of heavy cream. Do I need to refrigerate the cake when I'm done decorating it? Or will it be ok left out for a day or two? I have never used cream fillings in my cakes and I don't know if they require special storage.
Sandy
The recipe you're using:
http://www.cakecentral.com/cake_recipe-2386-0-Rich-cream-filling.html
has 1 qt. of heavy cream and 1 pkg of pudding mix -it definitely has to be kept under refrigeration unless it's being served.
You might want to use this recipe instead - which doesn't require refrigeration:
(Can use either Pastry Pride or Rich's Bettercreme.)
http://www.cakecentral.com/cake_recipe-2396-1-Bavarian-Cream-Filling.html
HTH
as a general rule of thumb, anything on my cakes that are dairy are always refridgerated, no matter what.
Its better to be safe then sorry.
I have never heard of Pastry Pride topping. What is it and where can I purchase it???? What will happen to the cream filling that I used between the cake layers if this woman does decide to display the cake at work for the day without refrigeration????
Sandy
Rich's Bettercreme can be purchased at GFS (Gordon Food Service); it is usually with the frozen toppings, comes in a 1 qt. container that you defrost and whip.
At Sam's Club in bakery dept. (have to ask for it). Comes pre-whipped in a bucket.
Order online:
Google Bettercreme
HTH
There is nothing that you can substitute for these products that doesn't require refrigeration.
Cool-Whip though considered non-dairy, must be refrigerated.
Here are threads on refrigerating pudding/custard fillings:
http://forum.cakecentral.com/cake-decorating-ftopict-48535-.html
Refrigerating Cool-Whip fillings:
http://forum.cakecentral.com/cake-decorating-ftopict-34791-.html
http://forum.cakecentral.com/cake-decorating-ftopict-128301-.html
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