i am making 2 cakes for my sons b-day on sat i wanted to put whipped choc ganash in one and a whipped cream mixture in the other, my question is do i need to refridgerate these and how long will they last if not refridgerated? i also am making decorated sugar cookies and i dont want them to be hard so taday is tue when would be a good time to start? any sugg would help
Safe storage chart for fillings and frostings:
(From Sarah Phillips of baking911.com.)
http://tinyurl.com/ymqp6x
Testing to determine if frosting requires refrigeration:
(Also from Sarah Phillips of baking911.com.)
http://tinyurl.com/2ydx9b
Everything you ever wanted to know about Cookies:
(Sugar cookie recipes, frostings, comparisons of cookies and frostings, tutorials and video.)
http://forum.cakecentral.com/cake-decorating-ftopict-230831-.html
HTH
I'd say the whipped ganache would be okay left out. Ganache generally can be out for 2-3 days without refrigeration if it is a classic recipe...ie not low fat or low sugar. Apparently it need to be made properly also. I believe you need to bring the cream to a full boil. There are probably other factors as well. But I have always left mine out and not had any problems with it. But the whipped cream one I would say needs to be in the fridge.
do you think i could substitute the cool whip with whipped heavy cream and maybe it would hold its shape better or is it basically the same ?
if you don't want to refrigerate the one with the whipped cream i would use rich's bettercream or pastry pride (depends on the area of the country your in). i use liquid bettercream and it whips up great, and doesn't have to go into the fridge.
Do you use equal amounts for equal amounts when using Rich's Bettercreme instead of heavy whipping cream - ie. if the recipe calls for 1/2 cup of whipping cream, is it ok to use 1/2 cup of Bettercreme in it's place, or do you need to add something else or take something out? I hope I'm making sense.
TIA
LadyMike
In order for your whipped filling to hold up better once you are pulling it out to view and serve, I would suggest adding some gelatin to it and it will keep it's shape a lot better.
For the ganache it's important to bring the cream almost to a boil you only need to scold it. Once you see that skin forming on top and you smell the cream, it's ready. You can keep ganache in the fridge about 2 weeks. You can keep on the counter 3-4 days as long as it's below 70 degrees higher temps mean your ganache will likely melt a bit or get soft.
If you want a recipes let me know. here are a few links:
Ganache: http://www.cakecentral.com/cake-decorating-ftopict-237041-ganache.html
For the whippeg filling I have some recipes also, just PM me.
Good Luck
Do you use equal amounts for equal amounts when using Rich's Bettercreme instead of heavy whipping cream - ie. if the recipe calls for 1/2 cup of whipping cream, is it ok to use 1/2 cup of Bettercreme in it's place, or do you need to add something else or take something out? I hope I'm making sense.
TIA
LadyMike
yes, i've always subbed equal amounts bettercream for whipping cream. i don't know if there is some kind of rule of thumb out there, but i've never had problems! 
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