Fillings That Require No Refrigeration Other Than Bc- Help!
Decorating By melysa Updated 10 Oct 2006 , 8:02pm by springlakecake
i am making my first wedding cake in a few months, and lately have been getting quite a few paid orders just by word of mouth referrals. i have been practicing a ton of new techniques lately and my deco skills are getting pretting good, but now i am stumped with the basics of taste. i dont want to be so limited to buttercream if i have larger cakes that i can not refridgerate. plus...all my friends and family that get my practice cakes are sure to tire of buttercream soon even if the outside looks fantastic. there is only so much buttercream that a person can swallow! any ideas on yummy fillings and or frostings that dont require refrigeration? what about ones to use under fondant? help, help help!! i am stuck!
By far the best one would be chocolate ganache...or whipped chocolate ganache
Other good ones are lemon curd, raspberry...
You could buy the fillinging in the sleeve
Some people use nutella
preserves or preserves mixed with buttercream
By far the best one would be chocolate ganache...or whipped chocolate ganache
Other good ones are lemon curd, raspberry...
You could buy the fillinging in the sleeve
Some people use nutella
preserves or preserves mixed with buttercream
I've never tried ganache because I always thought that it required refrigeration. Isn't made from whipping cream?
Ganache does not need to be refrigerated. The cream is cooked before the chocolate is added. It holds up fine but not on a 100 deg day for obvious reasons.
so lets say i make a cake, torte and fill it will whipped ganache, then crumbcoat with what ??(buttercream?) before covering with fondant. how many days in advance can i do this if i let it sit out of the fridge?
regarding fruit filling or preserves...the fruit spread i use for pb&j is the smuckers Just Fruit- not preserves so i read the jar and it says refrigerate after opening. are preserves different? all the sugar make a difference? wont this stuff mold after a day or two?
The ganache can stay out for a few days. It does have heavy cream in it but it is the high content of fats and sugars that act as a perservative.
Here is the answer from the baking 911 page:
Question: Why doesn't ganache need refrigeration?
Answer: Because of its high content of sugar and fat. Micro-organisms need water to grow. When the sugar content is so high, the sugar binds the water in such a way that micro-organisms cannot utilize it. Technically its called "water activity control."
You have to have a Classic Ganache Recipe that uses high fat heavy cream with chocolate, and then it can be generally stored on the cool side of room temperature for about 2 days only, IF emulsified properly, with the proper balance of ingredients, otherwise refrigerate. See important discussion about storing ganache. Some recipes call for added butter, which is fat, and corn syrup, which is sugar. As one reduces sugar or fat, then the water activity properties are reduced. In general, to reduce sugar and keep water activity control, fat has to be increased. (That's why bakery or confection "low fat" items are loaded with sugar and "low carb" items are loaded with fat.)
I think when we are talking about preserves, you should refrigerate after opening because you are keeping it for many weeks, if not months before it is used up. I dont think mold will grow on your preserves in a matter of days. There is a high content of sugar in it, and I am guessing that will preserve it fine.
Jams and stuff say to refridgerate because they last longer that way, most people don't eat it all that fast and it would go bad if left out too long, a couple days isn't going to hurt it though.
I have made cakes a couple days before they were going to be eaten with whipped ganache and jam and they have been fine.
thank you everyone- good information! merissa- i looked at your cakes and they are impressive. saved a few to my favorites!
ok- lemon curd...raspberry(curd?) dont these have egg yolks? i just dont want anyone to die over my cakes LOL- do you have a good recipe for these?
thanks again!
The lemon curd does have egg yolks but apparently it is fine, they are heated to boiling. I think eggs have to be heated to 160 degrees or something like that...Anyway I read that it did not have to be in fridge in many places. I like the wilton one.
edited because I lost track of time...I needed to get my son off of the bus!
Anyway I think the wilton recipe is pretty good, it is on their website. The only think I do differently is to disolve the corn starch in the water then add it to the other dry ingredients. I tended to get some of those cornstach 'balls' in the lemon filling that I had to pick out. Their directions have you putting all of the dry ingredients together then adding the water. I dont know maybe it just wasnt dissolving all the way. Also I just add lemon extract instead of the zest. I dont like zesting.
I have made it many times and it is a favorite. Nobody had died.
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