To Refrigerate Or Not?

Decorating By lindseykosut Updated 6 Feb 2009 , 10:57pm by ddaigle

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lindseykosut Posted 6 Feb 2009 , 9:57pm
post #1 of 3

How do I know which icings and fillings need to be refrigerated. I have always erred on the safe side and refrigerated, but my cakes seem to be getting bigger and my refrigerator smaller. So whats the rule of thumb and does anybody a great filling for a chocolate cake that does not need to be refrigerated. I was going to use the wilton icing recipe for high humidity any opinions on that let me know!



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bashini Posted 6 Feb 2009 , 10:45pm
post #2 of 3

Hi, I always use ganache for my chocolate cakes. I use it on its own or sometimes mixed it with my normal buttercream. icon_smile.gif

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ddaigle Posted 6 Feb 2009 , 10:57pm
post #3 of 3

Wilton icing is yuk!!! Use Indydebi''s for high humidity. I've used some of my BC icing and added some seedless jam to have a Raspberry BC icing...or any other jam that I can find that is seedless.

Sorry....don't know the "official" refrigerator rule. Someone will know.

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