I've been working really hard on the decorating part -- and like all my cake recipes, however, I have not experimented much with fillings and icings. I only make cakes for myself, family and friends - don't have refrigerator space. I stick with buttercream for everything. I want to make my own wedding cake -- was wondering a couple of things.
1) If I'm covering a chocolate cake with chocolate fondant -- I know I can fill with ganache or something - but would you guys ice with buttercream under the fondant? I've not yet decorated a cake with a chocolate icing.
2) Know any filling recipes that don't require refridgeration? I'm also doing WASC layers, and would like a nice filling, but am worried about the refrigeration.
I would put a little b/c underneath the fondant as it needs something to stick to. (melted apricot jelly is another option, but you have to work fast). As far as the fillings - you could do a nice raspberry filling using no dairy ingredients and not worry about refrigeration.
Here's a thread on non-refrigerated fillings:
(Also includes a safe storage chart for frostings and fillings.)
http://cakecentral.com/cake-decorating-ftopict-234431-.html
Non-perishable white chocolate fillings:
http://cakecentral.com/cake-decorating-ftopict-141991-.html
HTH
Wow! Thanks! Too late to read it all tonight -- but will start in tomorrow!
Thanks again! You guys are so great for sharing here!! Also - sometimes you just can't think what to search for (even if it's totally obvious after someone else tells you!). LOL
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