I was asked to make a cake with caramel filling. I am hoping the store sells some ready made kind. If that is possible, do I have to refridgerate the cake after I am done decorating the cake? Or does it not need to be refridgerated like when I use my decorators buttercream icing?
If I have to make my own caramel filling, I have the same question. Does the cake need to be refridgerated?
Thanks for all the help!
Check out the recipe "Thick Caramel Sauce or Filling" in this website's recipe section. Read all of the postings that follow, and you should have a great recipe AND answers to your questions! Love Cake Central!!
I think you meant Thick instead of Quick, I was interested and did a search under quick but couldn't find it. I found the thick version in the most saved recipes section...just wondering, it sounds yummy!
Yes, I did mean thick. Thanks for noticing...
No prob, thanks for posting!
I have made this wonderful tasting caramel. It is by jodief, the one i made. I will definetely make it again. I did put the remaining caramel in a tupperware bowl and put in fridge. It sat out on counter 4-5 days before i did put in fridge though. The cake got eaten so fast, never had to put that in fridge.lol
That is the one I have posted about above.
I have made a caramel mousse but the cake does require refrigeration. The cake can be displayed for up to five hours without any refrigeration with no problems. I take one small box instant pudding one pint whipping cream and Smuckers caramel sauce to taste. So good.
you can also use the caramel sauce that is made for ice cream topping. No refridgeration necessary for a day or so.
Thanks so much for all the great advice!!! I did find that recipe and printed it. I also thought about maybe using caramel dip for like fruit....has anyone used that as a filling? Would that need to be refridgerated after layered onto my cake ? Just an idea I had.... thanks again for all the reponses!!