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Cake Refrigeration

post #1 of 7
Thread Starter 

I am new to cake baking... I made a Chocolate Blackout Cake that has egg and milk in the filling.  I didn't refrigerate after completing the cake.  It was kept cool, but not cold.  Is it ok to serve?? 

post #2 of 7
What's the filling recipe
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #3 of 7
Thread Starter 
1 cup whole milk
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 large egg
2 ounces semisweet chocolate, finely chopped
 

 
Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the sugar, cornstarch, vanilla and egg in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes. Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the chocolate until melted. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour.
 
post #4 of 7
Thread Starter 

I just replied with the recipe... it's being held for moderation bc I'm new to the site.  I forgot to add that the recipe didn't say to refrigerate until serving, or refrigerate any leftovers, so I didn't even think about it until just now.  I'm serving to co-workers today... it's cold now, but want to be sure the filling didn't spoil over the past day and a half. 

post #5 of 7
Thread Starter 

The recipe is...

 

1 C whole milk

2 Tbsp. cornstarch

1/3 C sugar

1 tsp vanilla

2 oz finely chopped semi-sweet chocolate

1 egg

 

*Edited to remove mixing instructions.

post #6 of 7
I can't see that there's enough sugar to preserve the filling. IMO, it needed to be refrigerated.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #7 of 7
Thread Starter 

Live and learn... thanks for your input!
 

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