Do you offer fresh fruit fillings for wedding cakes that will sit in an air conditioned reception room for several hours? I have a whipped cream and raspberry/strawberry filling I would love to offer brides but worry about it going bad as it sits out.
Also wondering about Jam's if I can add jam to an american buttercream or spread a layer in between the cakes and it keep for a wedding reception?
I think your fillings would be fine. I have a couple fruit fillings-- a mango and a strawbery-guava-- that I never worry about. They are made with whipping cream and a tiny bit of gelatin for "sturdiness." I think if the assembled cake is stored cold before setting out and the room isn't hot it's OK for the few hours of a reception. Also, using really fresh cream helps:) Chiffon cakes with these fillings are helpful because they can be stored in the fridge without drying out.
And the same goes for the jam fillings layered in a cake-- they can sit out for a few hours. But I don't use American Buttercream so not sure if jam can be added without the frosting getting too loose.
I would never let whipped cream anything sit out more than ten minutes; I suggest you ask your inspector, since they know the rules.
Jam can be used as a filling since it's processed and made with an abundance of sugar. It can also be added to American Buttercream.
Again, your inspector (or any inspector) can answer all food safety questions.
Hmmmm-- now I'm nervous! I have been to so many events (in very coolish rooms) that had mousse type cake fillings or desserts with whipped cream sitting out that I never gave it a second thought.
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