I've just filled a cake with white choc lemon truffle filling with the following ingredients:
4 cups white choc chips (melted)
1/3 cup butter
16 oz cream cheese
1/4 lemon juice
lemon zest
2 c powered sugar
The problem is, I just found out that the cake is for Sun instead of Sat. I was planning on filling & frosting the cake with BC tonight (placing in the fridge) & decorating tomorrow with fondant & gp decor. The cake would be fine @ rm temp for several hrs, however, the person is picking the cake up Sat afternoon & the party will be on Sunday. Will the cake be okay @ rm temp from Sat until the party on Sunday afternoon? The cake can't be left in the fridge overnight b/c of the gp decor. I've had problems with the decor becoming limp after in the fridge.
I've put a gumpaste bow in the fridge before and it didn't get soggy at all. It was on top of buttercream and it was in the fridge for three days. I use Nick Lodge's gumpaste recipe and I'm not sure all gumpastes behave the same way though.
The cake will have a bow, flowers, ladybugs, and butterflies, ect made from 50/50 fondant & tylose (that's technically not gp, I know). I usually use Satin Ice or Fondyx with the tylose. I can't remember the kind I used when the decor got soft. I may put one flower in overnight to see what happens.
I get so confused about what to refrigerate & what not to when it comes to cream cheese. I've ate cake with cream cheese icing that's been sitting out all day & haven't got sick. I don't want to take a chance with someone else. You also have to set cc out @ rm temp for several hrs to get it softened, so what's the cut-off?
In my state I'm not allowed to sell perishable goods.
When I was going through the licensing process I had to submit my recipes for approval....all of my icings with cream cheese were considered perishable so I can't use them.
I thought this information may help you. Also, most of my recipes only used 8oz of cream cheese.
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