I am making a wedding cake the the bride wants a cake recipe I found here at CC. It is Raspberry Cream Cake. The cake recipe uses 6 oz of yogurt in the batter and the filling is heavy whipping cream with raspberry preserves and some powdered sugar.

I have to make the cake today and the wedding is tomorrow. The cake will be covered in Fondant.

So, my question is. How do I keep this cake until the wedding? If it sets out the cream filling may go bad, but I don't know if I can refrigerate it all decorated either.

Can anyone offer any suggestions? Please?

- Tawny

OK, I went away for 5 hours and still no reply... will SOMEONE HELP?

That's a tough one. Because you're saying that you won't be able to refrigerate it overnight and then at the wedding, presumably, it will be out again for at least a few hours.

I don't have an answer for you. For a cream filled cake that just seems like an extremely long time to be unrefrigerated. I know that fondant "seals" the cake and freshness, but I don't think it does anything for the cream and the lack of coolness. Isn't there anyway you can rearrange your refrigerator items so that you can possibly take out a shelf and fit the cake in there overnight?

Hopefully someone else can help you out on this one. Sorry.

That cake has to be refridgerated! I never have room in my fridge, but I move this around and move the shelves around as well to make room for a cake! My next purchase is a fridge to put in my garage just for cakes!

It needs to be in the fridge or you need to not use real whip cream the cake stores sell w type of whip cream that can sit out...but I am not sure if that is what the bride wants. There are several different types of the non dairy whip cream stuff. One is called pastry pride, one called whip and freeze (I think)

Thanks for the help. I have room in my fridge, I just didn't know if I could refrigerate the fondant cake.

Also I am in Germany on a military base and we are really limited... however I got some Wilton whipped icing and mixed it with my filling to help make it a bit more stable.

Any other suggestions?

Hi, I am from Holland, just like in Germany we only have the real dairy products but if you want to make it more stable you could add some gelatine to it, you can buy this easily at the supermarket. They are gelatine leaves (I hope you understand what i mean ), you have to leave them in a bowl of cold water for awhile and then heat a tiny amount of water and dissolve them into it. Then let it cool a bit and add it to the whipped cream BEFORE whipping it. Another suggestion (makes a real steady and really lovely raspberry mousse) is mash the raspberries, add the gelatine (like i wrote before) and then add it to the whipped cream, it takes a couple of hours to stabilize but then it is really STABLE. In case of fondant i would put a dam of buttercream on your cake and the filling inside (whipped cream melts the fondant), also ice the cake with buttercream.
Just put your fridge temp a bit down, if it's too cold it will also damage the fondant. If it is possible put the cakes in a carton cakebox.

I hope it turns out great! Good luck

Lara

Thanks for all the advice Lara. I did crumb coat the cake in buttercream and am working to keep the "bulges" out from there the filling is settling. I even let everything sit in the fridge for about 3 hours before frosting. I hope it all works out!

Thanks

Good luck, Tawny. Let us know how it all works out for you.