Can I Use Crisco For A Filling Instead Of Cream Cheese?
Baking By karukaru Updated 2 Jul 2011 , 12:20am by costumeczar
Hi Everyone!
I need to make a nutella filling (for a fondant covered cake) and i was wondering if i can use crisco shortening instead of cream cheese because I cannot put the cake in the frifge because of the fondant. The recipe calls for Nutella, cocoa powder and cream cheese. Thanks!
Why not just use straight Nutella? I've used that many times before for a cake filling.
Why not just use straight Nutella? I've used that many times before for a cake filling.
True! hahaha I have used it before but everyone raved about the other recipe and I wanted to give it a try. I guess I will used straight nutella.
You can put a fondant covered cake in the fridge. I do it all the time and that has to be done is allow it to come to room temp and not touch it. You can't apply luster dust until all the condensation has dissipated but it can be refrigerated. Try it, you'll be surprised.
evelyn
Why not just use straight Nutella? I've used that many times before for a cake filling.
True! hahaha I have used it before but everyone raved about the other recipe and I wanted to give it a try. I guess I will used straight nutella.
If they raved about the other recipe then replacing cream cheese with Crisco seems like a bad idea---they have very different flavor profiles. In addition there is a chance it would leave a greasy texture in their mouth.
I was thinking the same thing. I've put fondant cakes in the fridge, out of ignorance, I didn't know I couldn't. Never had a problem.
I refrigerate fondanted cakes all the time. When they come out of the fridge they can get a little sticky/wet-looking, but if you don't touch them that wears off after a while.
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