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Non perishable frostings and fillings

post #1 of 2
Thread Starter 
I have been making cakes as a hobby for about 18 months now and I'm thinking I need to jazz it up a bit. Almost all the cakes I've done have been for my kids or their friends so the audience is easily impressed. I always use Wilton's Basic Buttercream recipe b/c I don't have to worry about refrigeration. My schedule is to assemble and decorate the cake the day before it's due b/c I'm still not good enough that I can whip things out quickly. I don't have an extra fridge to put a cake in and most of the cakes I do are fondant covered so I can't refrigerate them anyway.

So, my question is, are there any other frostings/fillings I can use that don't require refrigeration? Or is there another work around I haven't thought of?

Thanks!
post #2 of 2
Sure there are manyicon_smile.gif Check out the recipe section of this board.
There are sleeved filling one can buy at cake supply stores and a few other places. Jams and jelly can be used as well as canned pie fillings. these can be used as is or mixed w/b'cream icing.
As for icings oh so many options! icon_smile.gif One of my favorites is:
2 of Everything icing
2 cups butter, room temp
2 cups shortening (good quality)
2 Tablespoons flavoring - see note below
2 pounds powdered sugar

Cream together very well (at least 5 minutes) the butter and shortening. Add about 1/3 of the sugar and cream well - another 5-10 minutes; add another 1/3 of the sugar along w/the flavoring and cream well; finally add the last of the sugar and cream for 10 minutes on low speed.

NOTE: flavoring is a very personal thingicon_smile.gif You can use just vanilla but most people will like a mixture better and that mixture should be 3 flavors. Example: 1 Tablespoon vanilla; 2 teaspoons butter and 1 teaspoon almond.
Some people might prefere to use lemon or orange extract instead of almond. Or you might have another flavor that is your favoriteicon_smile.gif Don't be afraid to experiment as to what you and/or your family and customers love the best. Just be sure to use lots. Most icing recipes use only 1 teaspoon - however increasing that to a Tablespoon will make a BIG difference in your icingicon_smile.gif
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