Calling All Cc Geniuses!!! Land Of No Refridgerator!!!

Decorating By ASupergirl Updated 21 Apr 2006 , 4:43pm by christyA

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ASupergirl Posted 21 Apr 2006 , 2:09pm
post #1 of 10

Okay...here is the deal all you geniuses....the way I am licensed here in Ohio..I don't have to have a license unless I do specific things. One of the drawbacks in my business right now is that I am not allowed to make and sell something that has to be refridgerated. I am in the process of getting to the refrigeration license point, but just to start out this is where I am unfortunately at. So can you all help me with some really great reciepes that do not require refrigeration??? I am specifically looking for cake fillings besides the basic buttercream or preserves. But I will be able to offer anything that does not require refrigeration...so let your ideas flow!!!! Thanks everyone I truly appreciate your help!

9 replies
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sugartopped Posted 21 Apr 2006 , 2:17pm
post #2 of 10

have you ever tried the fillings that come in the sleeves?? you get LOTS of options & they don't need to be kept in the fridge!!!

Also, I LOVE mixing things in w/ital. merg. bc!! raspberries, hazelnut spread, chocolate, etc. this makes for great fillings!!

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Peachez Posted 21 Apr 2006 , 2:50pm
post #3 of 10

Also for something that doesn't need to be refrigerated you can get pudding cups that are sold in the regular grocery isles.

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Lazy_Susan Posted 21 Apr 2006 , 2:56pm
post #4 of 10
Quote:
Originally Posted by Peachez

Also for something that doesn't need to be refrigerated you can get pudding cups that are sold in the regular grocery isles.




I think I remember a post on here not too long ago that said that once the pudding cups were opened that they need to be refrigerated. I'd check and be sure first icon_smile.gif

Lazy_Susan

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Jenn123 Posted 21 Apr 2006 , 2:58pm
post #5 of 10

Yes...I think that once you open a sealed fruit sleeve or pudding, it has to be refrigerated.

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Fishercakes Posted 21 Apr 2006 , 3:04pm
post #6 of 10

You might try adding flavors to your buttercream, such as the Loraine Oils. I live in Ohio and am licensed the same as you. I have tried the banana cream oil in the buttercream and boy, it was good.

What part of Ohio are you in?

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Schmoop Posted 21 Apr 2006 , 3:13pm
post #7 of 10

Yes...the filling sleeves and pudding need to be ref. once they are open. Adding flvor to buttercream would be your best bet!

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NEWTODECORATING Posted 21 Apr 2006 , 3:17pm
post #8 of 10

What about nutella?

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christyA Posted 21 Apr 2006 , 4:35pm
post #9 of 10

I was wondering the same thing. I don't have room in my frig right now and I'm also going to be covering my cake with fondant so...

I was planning on just flavoring my buttercream with the LorAnn oils. I have a strawberry one that tastes pretty good.

Now, on the buttercreams, can you keep the buttercreams made with butter out for 24 hours? I'm going to be serving this cake tomorrow around noon. Or am I stuck with the all-shortening type of buttercream?

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christyA Posted 21 Apr 2006 , 4:43pm
post #10 of 10

Hey, can I fill it with jam and not refrigerate it? If so, GREAT! I always prefer jam to more buttercream anyhow.

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