refrigerating filled cakes

by Nancy
(KS)

I am making a wedding cake and the bride would like a lemon filling. It will be covered in fondant so it can't be refrigerated. The cake will be made the day before the wedding. I need to know if lemon filling that contains eggs, like your lemon curd buttercream, are safe to use without refrigeration?

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Apr 17, 2009
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Lemon Filings
by: Michelle (admin)

Hi Nancy,

I wouldn't recommend using any filling with eggs or cream cheese that you're planning on leaving out of the refrigerator for more than a few hours.

If you want a lemon filling that you can leave out for a few days, just replace 2 tablespoons of the liquid called for in the buttercream recipe with 2 tablespoons of fresh lemon juice and also 2 tablespoons of freshly grated lemon zest. If you want it really lemony, you can also add 1/8 to 1/4 teaspoon of pure lemon extract.

Regards,
Michelle (editor)

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