Refrigerated Filling For Fondant Cake??? Help!!

Decorating By stacyllind Updated 17 Jul 2010 , 9:11pm by sweettreat101

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stacyllind Posted 17 Jul 2010 , 3:54pm
post #1 of 3

I have a cake that will be filled with pineapple cream cheese but needs to be covered in fondant. Anyone know of the best way to do this so the fondant won't sweat and ruin the cake? Or even how long the cake could sit out with that type of filling?

2 replies
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leah_s Posted 17 Jul 2010 , 4:17pm
post #2 of 3

four hours if you're talking straight cream cheese with pineapple. And that's total time, including decorating, display and serving.

Seriously, it's time to come up with an alternative filling.

Bc with Loran pineapple and cheesecake flavorings, perhaps.

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sweettreat101 Posted 17 Jul 2010 , 9:11pm
post #3 of 3

Almost all of my cakes are filled with a whipped cream mousse filling. They sit out for hours while I decorate and up to five hours at an event. My last cake was an outdoor wedding evening of course. I have never had any problems with spoilage. I do refrigerate all my cakes before they are delivered even fondant cakes. This is my most popular filling so I won't be changing it anytime soon. I just let them know that the cake needs to be kept cool so if it's to hot outside that they will need to keep the cake inside until cutting.

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