How Long In Advance Can You Fill A Cake?

Decorating By sweetnessx3 Updated 27 Jul 2010 , 2:36pm by sweetnessx3

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sweetnessx3 Posted 27 Jul 2010 , 3:47am
post #1 of 4

Im doing my first filled cake this weekend. Chocolate with raspberry filling . Will it be okay to fill it the day before I deliver ? Should I make my own filling or buy it . I found a recipe here for the filling . Is it the same as a pie filling?

Im nervous about this one ..

Thank you icon_smile.gif

3 replies
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kater82 Posted 27 Jul 2010 , 3:52am
post #2 of 4

Yes its ok to fill it before your deliver. I would keep it refrigerated though. Im not a pro, just a hobby baker but I am sure you will be safe if you refrigerate it.

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PiccoloChellie Posted 27 Jul 2010 , 5:02am
post #3 of 4

Which recipe are you looking at? Some do require refrigeration.

I prefer to use all-natural jam for a raspberry filling because it's safe at room temp for several days. I've never used canned pie filling but that would be stable as well.

My normal timeline for a weekend cake goes:
Wednesday: bake, cool, wrap (if it's a busy weekend I'll bake earlier and freeze)
Thursday: level, torte, fill, crumbcoat - cover loosely & allow to settle overnight
Friday: ice & decorate
Saturday: touchup as needed, deliver

Adjust that a day earlier or later if it's a Friday or Sunday cake.

I prefer not to refrigerate cakes so I don't use any fillings or icings that require it.

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sweetnessx3 Posted 27 Jul 2010 , 2:36pm
post #4 of 4

Its the raspberry filling recipe by Springlakecake .

I dont like refrigerating either because of the condensation icon_sad.gif We are on the same time line though icon_smile.gif

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