Hello to everyone. I have some questions
Does anybody knows non perishable fillings recipes? it just that the most or all the recipes that I have found are made with buttercream, half and half or have eggs or milk. I guess this wont last more than a day in the counter..??? ( I had the great idea once to use a chocolate ganache as a filling an it where hot those days can you imagine what happens?) I usally use fondant to cover my cakes and I can´t put them on the fridge or the colors will turn a mess it takes me like two to three days to put a one layer cake together and I always try to do them the closer to the date I can, so they can be fresh.
With all this questions ... I wonder you guys who made wedding cakes of 4 and 5 layers (fondant)and have a lot of scrolls or details and they have those yummy fillings made with fruit how do you do??? how long it takes you to usually make one of those beautiful cake??
Im so far have just make cakes for my daughter birthday and my niece 15 years ( three layer cake) and I usually runing around finishing details to the last minute so stressfull but i love it 
If anyone can help or give advice or have a non perishable recipe I will be thankfull
Use the filling sleeves from your local cake store..........they have several flavors.......Strawberry, Raspberry, Apricot, Apple, Cream Cheese, Bavarian Cream, Chocolate Bavarian Cream, lemon...........there are more..........these can sit out in a cake for several days without spoiling, as can BC icing.
Do a search for "filling and perish*" and it will bring up several threads about various fillings people here use.
Here's a few:
http://forum.cakecentral.com/cake-decorating-ftopict-431243-filling.html+perish%2A
http://forum.cakecentral.com/cake-decorating-ftopict-183711-filling.html+perish%2A
http://forum.cakecentral.com/cake-decorating-ftopict-281223-filling.html+perish%2A
bittersweet chocolate ganache (it wont melt as quickly as a whipped milk or white chocolate ganache.)
italian meringue buttercream (flavored with fruit purees, chocolate, espresso,liquors etc)
the addition of liquors to fruit purees and ganaches helps prolong the shelf life (not more than 2- 3 days at most), as well as enhance the flavors tremendously. two that i have used many times are raspberry chambord and amaretto. delicious in small amounts, not nearly enought to make any one concerned.
i dont do these ALL the time, but quite often i have tiered cakes to do. i commit one full day of baking, chill the cakes over night and then assemble and decorate for another entire day OR pull a serious all nighter with lots of coffee or red bull energy drinks handy. it is typical for me to spend 12+ hours on a tiered or sculpted cake, upwards of around 30 hours. keep your kitchen cool (70) and work fast.
Use the filling sleeves from your local cake store..........they have several flavors.......Strawberry, Raspberry, Apricot, Apple, Cream Cheese, Bavarian Cream, Chocolate Bavarian Cream, lemon...........there are more..........these can sit out in a cake for several days without spoiling, as can BC icing.
kerri729 what is Filling Sleeves , i might be intrested in them, but dont know what they are??
kerri729 what is Filling Sleeves , i might be intrested in them, but dont know what they are??
Here's a link to them from Country Kitchens: http://www.countrykitchensa.com/catalog/SearchResults.aspx?description=filling&page=-1
I get mine from my local cake decorating store and prefer the Henry & Henry brand.
kerri729 what is Filling Sleeves , i might be intrested in them, but dont know what they are??
Here's a link to them from Country Kitchens: http://www.countrykitchensa.com/catalog/SearchResults.aspx?description=filling&page=-1
I get mine from my local cake decorating store and prefer the Henry & Henry brand.
hOW BIG OF A CAKE WILL THEY FILL?
Here's my very popular raspberry filling that will keep for 2-3 days at room temp:
http://www.cakeboss.com/raspberryfilling.aspx
thanks kelleym. i've been searching myself for a recipe just as yours. it would be perfect to fill a white BC wedding cake i'm doing. adorned w/ calla lillies i will be attemping for the first time. thanks for the recipe and everyone great tips and ideas on this site.
Quote by @%username% on %date%
%body%