What types of icings and fillings are "no-no's" for wedding cakes and cakes that will not be refrigerated for a couple of hours? Some say that any type of milk product(s), but is that the case? It will be in the 60s for the next couple of months where I plan on gifting the cake(s) to the family I was talking about in my previous posts.
PS Does anyone know if Chantilly Cream is stiff enough to decorate with?
I havent heard of Chantilly Cream. What is that?
I would stear clear of full butter buttercream, pudding or custard fillings, and fresh fruits on the outside of the cake as they tend to bleed. 60 really isnt too warm but, full butter icing can start to sag after too long a time in any heat 
I am not sure of other fillings. I have done preserves and jams with no problem.
~BellaRosa
yah I dont think dairy is a good idea, since it should be refrigerated at at least 41 degrees. 41-135 is the temperature danger zone. Bacteria growth blah blah. I'd stick with a fruit filling or maybe a caramel? something shelf safe if you plan on having it out for hours.
As for the chantilly cream, it is basically whipped cream with powdered sugar and vanilla instead of regular sugar. It would need to be refrigerated also, I've only used it for fillings but I would think that if you did use it for decorating, use it as close to last minute as possible, because whipped cream tends to get soggy after a few days or from being out of the fridge for too long. Have you thought about using decorators icing instead? you could easily keep that out without putting it in the fridge. Just use shortening, powdered sugar and vanilla and a little water.
I've left cakes that have cream cheese icing and ones that have pudding fillings out for several hours that have been fine... that being said, for more than a few hours, you want to steer clear of anything that'll spoil and refrigerate for as long as you can.
I've left cakes that have cream cheese icing and ones that have pudding fillings out for several hours that have been fine... that being said, for more than a few hours, you want to steer clear of anything that'll spoil and refrigerate for as long as you can.
Would three or four hours with an icing with a base of cream cheese and butter and a little whipping cream in low 60s weather be alright?
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