I was wondering if somebody can tell me more about using creams for fillings.
My question: How long will a cake last or how many days can you store the cake when using cream as a filling or topping? Will it make a difference if I use fresh cream vs long life cream? Somebody told me I have to be careful when using cream because it can go off quickly. I don't want to be in trouble for when selling cream filled cakes.
I found a Cookie and Cream recipe and it uses cream. I want to use it as cake filling then cover /decorate the cake with fondant.