Cakes And Fillings

Decorating By maneater553 Updated 25 Oct 2007 , 12:59am by JanH

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maneater553 Posted 24 Oct 2007 , 7:49pm
post #1 of 3

I'm trying my first cake and would like to know what cakes and fillings go together well? And what fillings don't need to be refridgerated if over 28 hrs? Sarah

2 replies
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JoAnnB Posted 24 Oct 2007 , 11:49pm
post #2 of 3

Welcome to Cake Central. There are many threads asking this same question. If you search favorite combinations search all terms and limit to titles only you will find many. Here is a link to one:

Fillings that a mostly dairy would require refrigeration. (puddings, whipped cream) If you use jams, or buttercream or a mix of both, your filling is safe at room temperature.

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JanH Posted 25 Oct 2007 , 12:59am
post #3 of 3

Hi and Welcome, maneater553. icon_smile.gif

Link to CC acronyms:

Handy safe storage chart for frosting/filling:
(From Sarah Phillips of

Threads about non-refrigerated fillings:
(Has info on Rich's Bettercreme & Pastry Pride, also CC recipes.)

How to stabilize jam fillings:

Sleeved pastry fillings:

Chart showing how much filling to use per layer:

Cake Mix doctoring spreadsheet:

Favorite flavors threads:

Overview of different types of frosting:
(With troubleshooting chart.)

Thread on meringue b/c's:

Great doctored cake mix recipe:

Link to Wilton's cake preparation and serving guides:
(How much batter needed per pan by size (2 or 3" deep), how long to bake and at what temperature - and more.)

Link to Wilton's cake baking & decorating help:
(Everything from how to level to stacking tiers.)


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