Just Thought Of Something

Decorating By mommacakes Updated 13 Oct 2006 , 10:54pm by ps3884

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mommacakes Posted 13 Oct 2006 , 10:22pm
post #1 of 14

I am in the middle of making the cookies and cream filling and it has whipping cream in it... My question is if I use it and wrap the cake in non refridge fondant can I still use this filling? Or is it not safe to sit out like that? The cake is being served Sunday?

13 replies
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mommacakes Posted 13 Oct 2006 , 10:36pm
post #2 of 14

Hello? Anyone have a quick answer to this?

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springlakecake Posted 13 Oct 2006 , 10:38pm
post #3 of 14

I dont really know the recipe, but it seems like something that would need to be refrigerated. How much cream is in it? I think a lot of people refrigerate fondant and just let it sit out for awhile and the condensation will evaporate. I am sure you could probably leave it out for a few hours before serving.

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tporbz Posted 13 Oct 2006 , 10:39pm
post #4 of 14

I wouldn't take the chance. I don't think it's safe to leave cream out that long...

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cindy6250 Posted 13 Oct 2006 , 10:39pm
post #5 of 14

You need to keep the cake in the fridge with that filling. It will not keep otherwise. Hope this helps.

Cindy

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mommacakes Posted 13 Oct 2006 , 10:39pm
post #6 of 14

it has two and half cups of whipping cream in it... I can't let this fondant go in the fridge.... bakels.... because supposedly it will get soggy if I do....

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springlakecake Posted 13 Oct 2006 , 10:40pm
post #7 of 14

Is it the recipe from here? I just looked it up and I would say it definitely needs to go in the fridge. 2 1/2 cups of whipping cream would definitely go bad.

An alternative to this if you dont want to refrigerate might be to just mix in some cookies with your BC.

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mommacakes Posted 13 Oct 2006 , 10:40pm
post #8 of 14

ok I will come up with something else..... anyone happen to have a different cookies and cream recipe???????

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elvis Posted 13 Oct 2006 , 10:41pm
post #9 of 14

oreos crunched up in your favorite vanilla buttercream recipe is really good!!

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tporbz Posted 13 Oct 2006 , 10:42pm
post #10 of 14

Would it be possible to refrigerate the cake until Sunday morning and then "fondant" it?

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MrsMissey Posted 13 Oct 2006 , 10:43pm
post #11 of 14

...some people just put the crushed oreos in BC and use that as the filling!

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mommacakes Posted 13 Oct 2006 , 10:44pm
post #12 of 14

Ok I will do the buttercream and cookies!!!!! Thank you everyone! I wish I did have time to refridge it but I am gone all day Saturday.... Taking our oldest boy to 6-Flags for the first time!! YAY!! So they need the cake in the morning Sunday so I won't have time.... Thank you all so much!!!!!

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springlakecake Posted 13 Oct 2006 , 10:46pm
post #13 of 14

I dont know what the flavor of your cake is, but one of my favorite things to do is crush up the mint oreos and mix with chocolate buttercream. You actually cant really tell that the oreos are in there if you crush them fine enough, but it tastes really good with chocolate cake. Good chocolate mint flavor...kinda reminds me of thin mints (girl scouts) or those andes mints. Yum!

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ps3884 Posted 13 Oct 2006 , 10:54pm
post #14 of 14

My new favorite recipe for cookies and cream filling is to use the Whimsical Bakehouse Buttercream and crush up oreos - I use double stuff. It does fine sitting out for a couple of days. I used it in a birthday cake that had to travel from NJ to CT. It was a hit.

thumbs_up.gif Have fun at Six Flags!!! Our family loves amusement parks!

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