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Cake filling

post #1 of 7
Thread Starter 
I am in need of fillings that are shelf stable for a day. I was really wanting to do a raspberry curd but I don't know if it would go bad and I'm looking for other stable filling suggestions as well. TIA
post #2 of 7

Raspberry curd should be safe at room temperature for a day, due to the high sugar and acid and the low water content of a curd. you could also use fresh raspberries, mixed with your buttercream

post #3 of 7
Isn't a curd a custard?
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post #4 of 7
Quote:
Originally Posted by kaylawaylalayla View Post

Isn't a curd a custard?

No whey! (sorry, I couldn't resist) And I think, say, lemon curd, is not a custard because of the acidity. But I could be wrong, I just wanted to use "whey" in a sentence. :lol:

post #5 of 7
Quote:
Originally Posted by kaylawaylalayla View Post

Isn't a curd a custard?

 

No, curds have more zing due to higher acidity from way more juice. They are also best eaten as a filling vs stand alone in a pie shell.

"Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep."

 

Scott Adams

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"Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep."

 

Scott Adams

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post #6 of 7
Quote:
Originally Posted by howsweet View Post
 

No whey! (sorry, I couldn't resist) And I think, say, lemon curd, is not a custard because of the acidity. But I could be wrong, I just wanted to use "whey" in a sentence. :lol:

 

Hahahahahaha!

post #7 of 7
Thread Starter 
Thanks! I was thinking of making a raspberry sauce to be on the safe side. I'll be making it Friday night and be serving it from 2-5 Saturday. icon_smile.gif
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