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General rule

post #1 of 51
Thread Starter 
Can anyone give me a general rule for fillings to use with fondant!! I'm going to make a fondant cake and since fondant cannot be refrigerated whenever I search for a filling I'm often asking myself if this filling needs to be refrigerated. I know ganache is a good choice but I was also looking for others that way I have a selection.


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Daniela
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post #2 of 51
You've pretty much got it. I don't use anything that needs to be refrigerated so I don't have to worry about it. I have used jam or the store bought sleeves of filling on a fondant cake if I decorate it the night before an event - only if the cake will be kept inside in a cool environment. I haven't had any problems

Deb
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post #3 of 51
Thread Starter 
Hey Deb,
How are you?? Thanks for answering so quickly. I just want to make sure I understand!!! Will buttercream hold well without refrigeration for a few days?? This is the plan....I want to make a vanilla cake with a filling that I haven't chosen yet. It will be covered in fondant. Any suggestions for a filling? I'm really sorry to be asking to many times but I read that chosing a filling is very important because of food poisoning. Thanks so much


Daniela
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post #4 of 51
What about a fruit filling like lemon curd, strawberry filling, etc?
post #5 of 51
Hi Daniela! I'm great thanks!

I use a butter-less buttercream and flavor it with LorAnn flavoring oils if I'm looking for a particular flavor (they come in so many flavors) then it will be safe to set out for a couple days with no problem. If it's not going to set out for any lenght of time then I get more adventurous (sp) with my fillings

Deb
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post #6 of 51
Colette Peters says in her books that a buttercream made with real butter is safe at room temp for several days due to the high sugar content. I've never had a problem with my all-butter buttercream going bad in a fondant-covered cake.
post #7 of 51
That's good to know! I just figured - better safe than sorry!

Debbie
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post #8 of 51
Thread Starter 
Thanks for your help ladies!!


Daniela
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post #9 of 51
I use meringue "buttercream" (quotes becasue it isn't butter but shortening" The only time I had a problem was when I added pureed fresh raspberries to the buttercream. I thought it would be OK becasue of the high sugar content, but it fermented and the filling tasted like rubbing alcohol.... I wouldn't use fresh raspberries or strawberries ever again unless it was continually refrigerated.
post #10 of 51
That's good to know about fruit fillings, itsacake. I never would have thought of that.

Also, melissablack suggested lemon curd, but the eggs in it require refrigeration. Bummer for me, cuz that's just about my favorite filling, which means I can't do a fondant cake with it.

Ali
Ali
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Ali
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post #11 of 51
try chocolate pudding! the kind that comes in little cups and needs no refridgeration!
post #12 of 51
Actually most lemon curds do not require refrigeration. Wilton has a lemon filling on the site that doesn't require refrigeration as does Martha Stewart on her site. Many lemon curd fillings are fine, remember because the egg yolks are cooked this gets rid of the salmonella bacteria, if this was your concern. Two to 4 days at room temperature below 75F and it should be fine.
Hugs Squirrelly Cakes
post #13 of 51
I am so glad this question was asked ... I was wondering the same thing.

Also wondering if buttercream made with heavy whipping cream instead of water woud need to be kept in the fridge. I made a test cake w/heavy whipping cream BC on Friday night ... brought it to work on Saturday morning and it still seemed ok today, although I don't know if the icing could have/should have withstood the weekend.

Any thoughts? Thanks!
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post #14 of 51
Quote:
Originally Posted by 4bugzinarug

I am so glad this question was asked ... I was wondering the same thing.

Also wondering if buttercream made with heavy whipping cream instead of water woud need to be kept in the fridge. I made a test cake w/heavy whipping cream BC on Friday night ... brought it to work on Saturday morning and it still seemed ok today, although I don't know if the icing could have/should have withstood the weekend.

Any thoughts? Thanks!


Well, with whipping cream, it depends on if the whipping cream was the main ingredient or not. Generally, a few tbsp. of whipping cream to several cups of icing sugar is not a problem at all and can be kept for 2-3 days or even longer at a room temperature below 75F. Again, the sugar preserves the cream. But in a recipe where you would use say, a cup or two whipping cream and it is a main ingredient, well no, it would basically cause separation issues and likely become fairly runny. So about 2-4 tbsp. to 4-6 cups icing sugar wouldn't be a problem, about 1 cup to say 3-4 cups of icing sugar would be a problem. (Icing sugar is powdered sugar, by the way.)
I tend to use some salted butter in an icing recipe that uses whipping cream and milk again because the salt that preserves the butter also aids in the preservation of the other dairy products.
Hugs Squirrelly Cakes
post #15 of 51
Should have added that an exception is ganache, mainly because it is chocolate and cream heated and this can be kept at room temperature for 2-3 days, the same as other icings where milk or cream are used just as the liquid combining agent, not as a main ingredient.
Hugs Squirrelly Cakes
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