How long can a wedding cake filled with custard cream stay out for of the refrigerator before it spoils? Or is there anyone who knows of a safe recipe that I can use for a vanilla custard filling? that can stay out at room temp? the cake will be covered in fondant.
A wedding cake with such a filling will be fine and dandy for the few hours on display before it is served.
If I am concerned about a cake, I refrigerate it until I am ready to deliver (about 2 hours prior to event). That way the cake is cold and firm making delivery easier, and I can be confident that it will be fine until it is cut and served.
Thanks for the tip, much appreciated! however, I will be covering the cake in fondant, and hand painting it. I know your not suppose to put fondant covered cakes into the refridgerator
I always refrigerate fondant cakes and nothing happens to them at all. I'm not sure what happens to others cakes when they refrigerate fondant but I've never had anything at all happen to anything I've created and that includes the entire cake wrapped and figurines. I do let it sit out for a bit before someone picks it up.
I put my fondant cakes in the fridge and have had no problems with them. I put them on the lower shelves because my top shelf seems to freeze everything, lol.
Thanks! I feel more secure now. I'm just hoping that the coloring won't run down the fondant once I take the cake out of the fridge and it starts to warm to room temp. Wish me luck!
If you're really concerned about refrigerating the cake, just stop in a local donut shop and see if they have their custard filling in sleeves. You know like for chocolate covered bismarks? That stuff works just fine for cake filling and it doesn't need refrigeration. Cake supply stores could have it too, and if you have time, you can look on the internet too.
I'm sorry, please don't think of my question being 'dumb" but what are sleeves? I mean, what's custard in a sleeve...I apologize as I'm new to cakes/filling etc...
Many of the cake fillings come in 2lb bags that resemble a "sleeve" you can just cut off the tip of one end and fill your cake right from it. For donut shops and bakeries they are perfect because they make those little pastries easy to fill.
I buy bavarian cream, strawberrry and raspberry all the time. Starbucks buys their caramel toppings in sleeves as well.
I have also refrigerated fondant covered cakes. Try to keep your room temp. on the cooler side when you take the cake out. If it's too warm there will be condensation for an hour or two on your fondant.
I have always worried about refrigerating hand painted cakes just because I'm scared the paint will be smeared and runny from the condensation. But I have heard of others who have been able to refrigerate hand painted fondant covered cakes successfully.
The sleeves and non-dairy are not real and do not taste like real custard. You may want to consult with your client. If they are expecting real custard, they will be disappointed. A real custard must be refrigerated, but is well worth the extra trouble. All of my fondant cakes need refrigeration due to ingredients. I've never had a problem.
I like to make a filling using one small box instant vanilla pudding and two cups Bettercreme or Frostin Pride non dairy frosting. Whip until peaks start to form. Can be left unrefrigerated once whipped for up to five days.
Yup, I do the same as sweettreat101. It tastes pretty good and with so many pudding flavors out there, you have a whole bunch of different choices for your customers.