Hey everyone, this may be a repeat question but I'm still a newbie

I've made a few cakes now and I'm always terrified to fill them with fillings that use stuff with dairy ingredients. Since I've been working with fondant, I can't refrigerate the cakes.....what fillings do you guys recommend for cakes that can't be refrigerated....and how long can they stay out ?

i also plan to make a few cakes when I go home (Trinidad) and it's HOT there so food spoilage really scares me with cakes being left out....

Hi there, most of my cakes are filled buttercream and jam. For chocolate, I use ganache mixed into my normal butercream. And the shelf life is 7 days.

But I know ther are decorators who put their fondant covered cakes in the fridge. When you take the cake out to thaw, you shouldn't touch it. Let it come to room temperature.

HTH.

You can refrigerate fondant cakes... I work in fondant 99% of the time (I use Satin Ice) and I refrigerate ALL of my cakes (my fillings require it) and I have never had a problem.

When the weather is very hot and humid, have the air condition cranking when you take the cake out. If the cake starts to sweat just leave it alone until it comes to temperature (you can even put a fan on it). Otherwise, I actually prefer to work with the cakes cold.

Bashini - what are your proportions for the ganach and buttercream. I have not filled a fondant cake yet and am anxious to try.

Pink ziab - I haver never worked with Santin Fondant before. I usually use MMF. What do you like about Satin.

I work always with fondant, and i dont refrigerate. Although recently, i have taken to putting my cakes in the fridge before covering with fondant, its easier to cover but you have to work quicker otherwise it goes sticky. But once its on, you just leave it and dont touch it. usually i would never have done it this way but it works well for me. My choice of fillings are usually buttercream/jam/Ganash, ive never had a single request for anything fresh or diary.

Thanks for your help

No problem! Happy to help.

Thanks guys! I appreciate the help...I like that ppl have refrigerated fondant and been ok....i will try it out and see on a practice cake......