Does Caramel Filling Need To Be Refrigerated?
Decorating By emlashlee Updated 25 Jun 2009 , 9:01pm by emlashlee
I'm hoping to make my first caramel filling this weekend for a butter pecan cake. Does it need to be refrigerated or does the sugar stabalize the condensed milk used? It will only be out of the refrigerator for approximately 2 hours as I'm using it for my final Wilton fondant and gum paste class. I was going to use the Thick Caramel Sauce or Filling recipe from this site: http://cakecentral.com/cake_recipe-6851-Thick-Caramel-Sauce-or-Filling.html
I was wondering the same thing about the same recipe. I made it last weekend and it was amazing. I left mine out just over night and it seemed fine, but I don't know about any longer.
No, the cake filled with caramel doesn't have to be refrigerated...think caramel apples! It's all cooked. Now, I do store the leftovers in the fridge, although I probably don't have to. When I fill a cake with caramel, I do a thin layer of buttercream first so it doesn't soak into the cake.
I posted that recipe, btw. I hope you enjoy!
Jodie
I thought about putting a layer of buttercream first when my sister asked me if it would soak into the cake and that's when I realized that maybe I wanted that. Since it was just for family I left it and it did soak slightly into the chocolate cake and it was really good that way.
No, the cake filled with caramel doesn't have to be refrigerated...think caramel apples! It's all cooked. Now, I do store the leftovers in the fridge, although I probably don't have to. When I fill a cake with caramel, I do a thin layer of buttercream first so it doesn't soak into the cake.
I posted that recipe, btw. I hope you enjoy!
Jodie
Oh, thank you Jodie! It's so exciting to hear from the author of this recipe. Thanks for the advice. I can't wait to try it!
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