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When to Refrigerate Fillings? - Page 2

post #16 of 24
Thanks, I think that helps. I am planning to use a lemon curd filling in one cake and will probably go with cherry in the other.

Cindy
post #17 of 24
Lemon curd doesn't require refridgeration. Cherry filling should be fine for a good length of time at room temperature, just be sure to use a good quality one where the gelled juice part doesn't separate. It should be fine for a several hours at room temperature.
Ganache is also good at room temperature for 2-3 days likely because the whipping cream is heated and mixed with chocolate.
Hugs Squirrelly Cakes
post #18 of 24
Hi Madame Squirelly....knower of all good things....

You are quite the authority on refrigeration so I'll direct my question to you, oh wise one...

I'm pretty new at this stuff but I have figured out that good planning is the key to a good outcome, so I've been baking and freezing waaaaay ahead of a due date and then covering with fondant (my covering of choice and my new found love)and taking my time (24-48 hrs.) to decorate....it's been working so far.....but I've only used different variations of buttercream inside.....

so now that I want to try some new filling that requires the fridge.....how do you suggest I work it? I think everything I ever read on fondant says do not refrigerate due to sweating. Is this true? Please enlighten me...

With great admiration....
post #19 of 24
Hi Madame Squirelly....knower of all good things....

You are quite the authority on refrigeration so I'll direct my question to you, oh wise one...

I'm pretty new at this stuff but I have figured out that good planning is the key to a good outcome, so I've been baking and freezing waaaaay ahead of a due date and then covering with fondant (my covering of choice and my new found love)and taking my time (24-48 hrs.) to decorate....it's been working so far.....but I've only used different variations of buttercream inside.....

so now that I want to try some new filling that requires the fridge.....how do you suggest I work it? I think everything I ever read on fondant says do not refrigerate due to sweating. Is this true? Please enlighten me...

With great admiration....
post #20 of 24
I'm seeing double... icon_eek.gif
post #21 of 24
Well, when you use a filling that requires refridgeration, you have to refridgerate the fondant covered cake. Yes it will cause sweating and cause the fondant to lose its sheen, it will have some shiny and some dull spots. If you refridgerate it, it is best to do so for the shortest possible period of time, like a few hours, overnight at the most. If you refridgerated it too long, it will get slimey, rather gross.
If you can, stick with the fillings like a chocolate ganache, a lemon curd, those sleeves of fillings that do not require refridgeration, those kinds of fillings. If you use other fillings that have to be refridgerated, then refridgerate overnight at the longest. You might want to switch to making your designs with fondant or go for simpler designs on your fondant covered cakes.
Chocolate fondant can be refridgerated, the chocolate solves the issue.
Haha, yes I was seeing double too! I think I like the "Madame Squirrelly" title, haha!
Hugs Squirrelly Cakes
post #22 of 24
Thanks so much!!! You are worthy of the title!

Take care...speak to you again....
post #23 of 24
I baked a cake today for my 3 year old's birthday party and used instant pudding as a filling. I left the cake out for about 14 hours without thinking about it. Is the whole thing spoiled?
post #24 of 24
thank you SquirrellyCakes for the advice. So to sum it up, if I want to use dairy based filling and cover my cake with fondant, I can refrigerate it for under 12 hours?
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