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Embarassed
I am new at using fillings and was wondering which need to be refridgerated and which don't?? Can I use a filling on a fondant covered cake and refridgerate the entire cake overnight if I make a cake for someone who wants to pick it up in the morning?? Will it affect the fondant?? Excuse my ignorance-could really use the advice!! Does anyone have a great rasberry and also a white chocolate filling they will share??
Welcome to Cake Central. Fillings that do not contain fresh fruit or perishable ingredients-like cream- generally do not require refrigeration.
A good white chocolate filling is white chocolate ganache, whipped.
Raspberry filling- I use a good quality seedless jam
Fondant can be refrigerated, but when you take it from the cold refrigerator to a warm room, there can be condensation. It will evaporate. You can decrease the risk by having the room cool, then turning a slow fan on the cake.
I'm with cakemom24....I'm so nervous about using any filling other than buttercream. Let's say I do use a perishable filling in a wedding cake and refrigerate it...but then the wedding is outside in the afternoon. How long is it OK outside?
Hi,
According to my "food safety and sanitation" professor... room temp. is o.k. for only 2 hours.
I haven't refridgerated my MMF fondant covered cakes, but have heard that you can put the Satin Ice brand in the fridge.
Here are a couple of fillings I have used (reccommended by other CCr's-thank them!!)
Both are fine at room temp. for a couple of days- and TASTY! I am making the rasp. one-substituting strawberries for a cake this weekend!
http://forum.cakecentral.com/cake_recipe-2116-Chocolate-Ganache-1.html
http://forum.cakecentral.com/cake_recipe-4143-Raspberry-Puree-Filling.html
Best,
SB
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