Well, this whole subject has always been of interest to me, because, I would like to use perishable fillings. However The last time I refrigerated a fondant covered cake, it was a disaster, major air bubbles, I had to refondant 3 out of the 5 tiers, on my daughters wedding cake. Soooo, I am very scared to try it again. I so desperately want a bigger variety of fillings, but am scared to death. IN fact, I want to use Toba's French Vanilla Buttercream in my cake this weekend, but I am not sure how long it can be out of fridge. It has no eggs, but lots of butter, any suggestions or tips from anyone who has used this delicious icing???
post #61 of 96
5/4/10 at 6:31am