Raspberry/strawberry Creme Filling Question

Decorating By Lizmybit Updated 23 Jun 2011 , 8:28pm by Lizmybit

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Lizmybit Posted 22 Jun 2011 , 7:22pm
post #1 of 3


I'm hoping someone can answer this for me. I have 2 cakes for delivery on Friday. One has a Raspberry Creme filling and one strawberry creme filling. I make a simple whipped creme filling and add fruit, sugar and an egg white for a bit of stability. My issue is that I wanted to fill and frost the cakes today so that tomorrow when I get home from work All I have to do is decorate the cakes. I'm not sure how the creme filling will hold up. Anyone have any advice?

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leah_s Posted 23 Jun 2011 , 5:50am
post #2 of 3

With a raw egg white? Geez I don't think I'd trust that. Your recipe certainly doesn't have enough sugar in it to make it food safe outside of refrigeration.

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Lizmybit Posted 23 Jun 2011 , 8:28pm
post #3 of 3

Hi Leah,

I do keep the cake in the fridge at all times. Actually It's in the freezer until day of delivery then I thaw it in the fridge for 8- 10 hours before delivery. I usually recommend that the cake be cut and served within 2 hours of delivery and tell my clients to keep all left overs in the fridge.

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