Fillings For Fondant Covered Cake?

Decorating By CakestyleIN Updated 18 Jul 2009 , 12:48am by Rylan

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CakestyleIN Posted 18 Jul 2009 , 12:02am
post #1 of 4

Hi! I am new to the forum and new to fondant cake decorating. The cake would not be refrigerated, so I'm not sure what fillings would be safe to use? I've only used bc for right under the fondant but would like to explore all my options for the cake fillings. Thanks so much... I love that I found cc, I have already had so many questions answered without having to ask, and I'm sure this question has been asked before, but I'm on hour 5 of searching these forums and haven't found this answer yet! icon_biggrin.gif

3 replies
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JanH Posted 18 Jul 2009 , 12:26am
post #2 of 4

Hi and Welcome to CC, CakestyleIN. icon_smile.gif

Decoding CC acronyms:

Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:

Above superthread has popular CC recipes for American buttercreams, fondant and doctored cake mix (WASC) and so much more.

(There's also info on the sleeved pastry fillings which are shelf stable.)

If you wish to make your own, melysa has a fruit filling which is shelf stable for 2 days (but liqueur MUST be used).


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CakestyleIN Posted 18 Jul 2009 , 12:40am
post #3 of 4

Thanks JanH! I have several recipes for fillings, I prefer making my own, but most are cream based which require refrigeration... would the cake be okay if I refrigerated it? It's mmf. Has anyone had experience refrigerating a mmf covered cake? Any advice is greatly appreciated! Thanks!

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Rylan Posted 18 Jul 2009 , 12:48am
post #4 of 4

Some people refrigerate mmf with succesful results.

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