I am making a cake for an open house this saturday. It will be sitting out the entire time (from like 10am- 4pm) I was wanting to do a filling other than a buttercream. what would be okay to sit out all that time?
what flavor is the cake?
How about whipped ganache? Or the sleeve fillings do not require refrigeration. Nor does lemon or lime curd.
I use the Twinkie Filling recipe here on CC. Depending on what cake I make, I just flavor the filling with some LorAnn flavoring to compliment the cake flavor and it is absolutely wonderful. Honestly, people love the smooth creamy texture. I think you'd really like it, if you try it.
For the new person here-- what are sleeved fillings?
pastry fillings that come in plastic "sleeves". you can get them at cake deco supply stores, or online. www.countrykitchensa.com is one website that carries them.
http://www.countrykitchensa.com/catalog/mini.aspx?T=1&ShopId=38&CatId=532&SubCatId=798
Thanks for your help. I am making a chocolate cake, the filling sleeves are a great idea, since this is only a few days away I won't be able to get any in time. The whipped ganache sounds good, so is it safe to sit out on a table for that long? which recipe do you use?
whipped ganache would be really good! i think it can sit out for a while. heres a yummy looking recipe from CC:
http://www.cakecentral.com/cake_recipe-2328-7-Whipped-Chocolate-Ganache.html
just looked this up on baking911, looks like ganache is safe at cool room temp for 2 days
"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.)"
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