I apologize ahead of time if this has been discussed many times before. I am curious as to what needs to be refridged. So I make a strawberry cream filling, I may have gotten it out of a wilton book I can't remember. But you put strawberries, heavy cream and cornstarch in a pan and cook it for about 10 minutes until it thickens. So would a cake with this filling need to be refrigerated or would the cooking of it make it ok. Also how about a strawberry cake. I mean buttercream frosting has milk in it and we don't have to refrigerate the cake because of that. Any input would be appreciated, it seems like the more I think about all these recipes the more muddled my brain is getting!!
Kristin
Sugar, fat, salt and alcohol are all used to preserve foods.
For obvious reasons, salt wouldn't be a good preservative for cakes, fillings or frostings.
However, determining the correct proportions that would render a food safe isn't easy. (Don't want to poison any loved ones or paying customers.)
Here's a handy safe storage chart for fillings and frostings:
(From Sarah Phillips of baking911.com.)
http://tinyurl.com/ymqp6x
You can also submit a recipe for analysis (to determine if it requires refrigeration):
(From Sarah Phillips of baking911.com.)
http://tinyurl.com/2ydx9b
Alcohol as a Preservative in Fruit Fillings:
http://www.cakecentral.com/cake-decorating-ftopict-54137-.html
http://www.cakecentral.com/cake-decorating-ftopict-55766-.html
Simple Syrups:
http://www.cakecentral.com/cake-decorating-ftopict-65643-.html
HTH
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