Dairy and refrigeration.

by Jen
(Bakersfield, CA)

I'm afraid of refrigeration issues when I make cakes. I know not to refrigerate a completed cake because fondant may appear to gather condensation after pulling it back out, correct? My main concern is the filling. I like custard fillings and making everything from scratch. I'm afraid though, that the cake shouldn't be left out with a custard filling. What is the best practice and recipes for this?
Thanks

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Dairy and refrigeration.

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Nov 07, 2009
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by: Michelle

This is one of the reasons I don't usually do fondant covered cakes. It limits the type of fillings you can use safely in the cake. Technically, you shouldn't leave any custard type filling, or any filling containing eggs or dairy, out if the refrigerator for more than a couple of hours.

One solution for this is to use fondant for the accents only, and buttercream for the covering of the cake. This allows you to refrigerate without a problem. I've never had an issue with condensation when using fondant just for the accents.

Another solution would be to use modeling chocolate to cover the cake. It refrigerates well, rolls out just like fondant and tastes much, much better than fondant.

Regards,
Michelle (editor)

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