Decorating By squeakblueme Updated 2 Aug 2009 , 1:47am by Deb_

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squeakblueme Posted 2 Aug 2009 , 1:10am
post #1 of 4

I am making a wedding cake and want to use lemon filling in 1 layer and raspberry in another. Does anyone have filling recipes that don't require refrigeration? I want to have the cake filled, iced and covered in fondant 2 days before the wedding. JS

3 replies
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JanH Posted 2 Aug 2009 , 1:20am
post #2 of 4

Hi and Welcome on your 1st post, squeakblueme. icon_smile.gif

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

Above superthread has popular CC recipes for American buttercreams, several types of fondant and doctored cake mix (WASC with flavor variations) and so much more.

Typically, I use the shelf stable bagged pastry fillings. Makes my life so much easier.

If you prefer to make your own, melysa has a recipe that is shelf stable for two days:

jkalman's lemon curd recipe has alcohol, also - so that might be shelf stable for a couple of days. (I'd definitely pm her to be sure, though.)


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indydebi Posted 2 Aug 2009 , 1:20am
post #3 of 4

the sleeved fillings have a shelf life of something short of forever.

Deb_ Cake Central Cake Decorator Profile
Deb_ Posted 2 Aug 2009 , 1:47am
post #4 of 4

If you use the raspberry filling recipe, may I suggest that you add the Chambord to the cooking process. I tried this without doing that (following the recipe), but the filling had a very strong alcohol taste to it.

Cooking it slightly will help alleviate that problem and the recipe was still approved by my HD as being shelf stable and non-perishable.


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