Non-Perishable Fillings (List Of)
Decorating By Kerry_Kake Updated 22 Nov 2009 , 4:26pm by MikeRowesHunny
I'm not sure if a thread like this exists or not. But is there that many non-perishable fillings out there? If there is can you please list some recipes or ideas of non-perishable fillings!
I'll go first: buttercream LOL!
Are you wanting different flavors of non-perishable buttercream? Or just different types of fillings?
The sleeve fillings don't have to be refrigerated until you open the bag (then the bag gets refrigerated, but the cake stays out on the counter). They come in just about every flavor you can imagine.
A list of homeade non- perishable fillings would be very helpful:
I just read lemon curd is non perishable, because of the citric acid (Although I don't know how long it can sit in a cake).
Also, fresh fruit is non-perishable, but cooked fruit is perishable.
Any others??
Well, all filllings are going to be eventually perishable lol, but the ones I know you can leave out at room temperature safely for a few days are:
Buttercream
Caramel
Ganache
Sleeved fillings
Preserves, jams & commercially made curds
those that HAVE to be refrigerated:
Cream
Pudding
Mousse
Pastry Cream
Cream cheese based
Homemade curds
HTH!
Are you wanting different flavors of non-perishable buttercream? Or just different types of fillings?
The sleeve fillings don't have to be refrigerated until you open the bag (then the bag gets refrigerated, but the cake stays out on the counter). They come in just about every flavor you can imagine.
Just a list of any filling.
So the sleeve filling are ok in a cake on the counter?
Some of you put a layer of buttercream then a layer of jam together as a filling. Wouldn't the jam be slippery on the buttercream?
Some of you put a layer of buttercream then a layer of jam together as a filling. Wouldn't the jam be slippery on the buttercream?
You don't use much. Put the BC on first then smear a small amount of jam over that and top with the next cake layer. I find my cake absorbs the moisture in the jam (and no, not because my cakes are dry 
!), so it's not an issue 
.
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