Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Dailey

Cake Fillings That DON'T Need Refrigeration?

Recommended Posts

i'm looking for some new and delicious cake fillings that don't need to be refrigerated. i don't have alot of space in my refrigerator/freezer, and i would like to be able to leave out my decorated cakes for a 2/3 days room temp.

does anyone have a cake filling that they would like to share? one of my favorites is RBL's sour cream ganache, it can be left out for 3 days! :biggrin: thanks!

Share this post


Link to post
Share on other sites

hello,

I am looking for the same thing...i am trying to come up with a recipe for small wedding cakes that will be the guest's take-home favour. I will also be a bridesmaid and don't have alot of fridge space, so ideally the cakes could be finished the day before and sit a room temp in their boxes.

I have been considering ganache, would you mind sharing your sour cream recipe?

My friend doesn't want a fruitcake, and it's been hard coming up with a cake to be unfilled, good enough to be on its own. I found a recipe for a milk-chocolate almond cake with very little flour (almonds are ground) which has fresh dates inside. Would this classify as a filling? Otherwise I've been thinking about using a soaking syrup instead of a filling.

Sorry to answer your question with more questions...

Share this post


Link to post
Share on other sites

The Mousseline Buttercream recipe in The Cake Bible says it can be left at room temp for 2 days. I use that a lot, mixed with different fruit fillings, and it's very nice. The regular ganache recipe (in the Cake Bible) also can be left at room temp for 3 days.

Share this post


Link to post
Share on other sites
The Mousseline Buttercream recipe in The Cake Bible says it can be left at room temp for 2 days. I use that a lot,  mixed with different fruit fillings,  and it's very nice. The regular ganache recipe (in the Cake Bible) also can be left at room temp for 3 days.

I use the mousseline recipe exclusively when I need to do a wedding cake..and it holds up extremely well. It's light & goes on incredibly smooth. There is also a Honey Buttercream in the Cake Bible that I used with her almond cake recipe & some apricot preserves. I left that out at room temp over night & into the next day as I also couldn't fit it in my fridge. It turned out great.

Share this post


Link to post
Share on other sites

I usually dont stress about leaving cream cheese icing out for a couple of days... unless it's high summer (but hey, I live in Scotland, lol)

Share this post


Link to post
Share on other sites

If using fresh cream (especially ultra pasteurized) there should be no problem leaving ganache filled cakes out at room temp for a few days.

poached fruits - like pears in wine shoujld be fine. I like pears poached in red wine with a ginger infused ganache

Buttercream (italian meringue) is fine

fruit compote fillings or gelled filling are good

you can do a plain milk chocolate ganache, cherries, and vanilla buttercream (sort of black forest)

stay away from whole egg mixtures, custards, pastry cream, curds

With the small cakes - if you box them up so they are stackable you can fit a hundred even in a fairly tight space - or even use a styrofoam cooler chest with an ice pack or two if that gives you the latitude you need to make a tasty cake that people will like.

Share this post


Link to post
Share on other sites

thanks for the suggestions, and assurance that buttercream can be left at room temperature. i know it is cooked by the syrup, but i guess i am a bit over cautious when dairy is involved. i'll write again when i have results...

Share this post


Link to post
Share on other sites

butter is fine at room temp for days and days

its the eggs that are the least safe or stable

Share this post


Link to post
Share on other sites

thanks everyone! :biggrin: i forgot to ask, does anyone know about SMBC? i've heard it can stay out from 4 hours, all the way to 2 weeks! :wacko: anyone know for sure?

also, here is the recipe for sour cream ganache, very easy. 12 ounces of bittersweet chocolate and 14 ounces of sour cream. in a double boiler set over hot water or in micowave on high, stirring every 10 seconds, melt the chocolate. remove from heat and add sour cream, stir with a rubber spatula until uniform in color. if the pan feels warm, transfer to a bowl. use at once or store, and when ready to use soften by placing the bowl inn a water bath or microwave for a few seconds. :biggrin:

Share this post


Link to post
Share on other sites
The Mousseline Buttercream recipe in The Cake Bible says it can be left at room temp for 2 days. I use that a lot,  mixed with different fruit fillings,  and it's very nice. The regular ganache recipe (in the Cake Bible) also can be left at room temp for 3 days.

I use the mousseline recipe exclusively when I need to do a wedding cake..and it holds up extremely well. It's light & goes on incredibly smooth. There is also a Honey Buttercream in the Cake Bible that I used with her almond cake recipe & some apricot preserves. I left that out at room temp over night & into the next day as I also couldn't fit it in my fridge. It turned out great.

Joshalow and Sugarbuzz:

When you make the Mousseline Buttercream, do you add the amount of liqueur she lists? It seems like quite a lot of liquid to add and might make the buttercream too soft. I've always cut it in half.

Share this post


Link to post
Share on other sites

Joshalow and Sugarbuzz:

When you make the Mousseline Buttercream, do you add the amount of liqueur she lists? It seems like quite a lot of liquid to add and might make the buttercream too soft. I've always cut it in half.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Kasia
      ORANGE CREME BRULEE WITH MILLET GROATS
       
      One of our friends said recently that he doesn't cook for himself. He eats what his wife prepares: sometimes it is something healthy and other times something yummy. It was a joke, of course, because his wife cooks really well, but this sentence is now in our friendly canon of jokes.

      Inspired by our talk about groats, flakes and healthy food, I prepared a dessert which combines excellent taste and healthy ingredients. The original recipe comes from the Lidl cookery book. I would like to share with you my version of this dish. I recommend Crème brûlée with millet groats to everybody who counts calories. It is mild, not too sweet, wonderfully creamy inside and with an incredible crunchy crust on top. That's why we love crème brûlée, don't we? I prepared a cranberry-orange preserve to offset the sweetness of the dessert. The whole dessert looked beautiful and tasted perfect.
       
      Ingredients (for 4 people)
      crème brûlée
      100g of dry millet groats
      350ml of almond milk
      1 teaspoon of vanilla essence
      2-3 tablespoons of brown sugar (3 additional tablespoons for the sugar crust)
      juice and skin from one orange
       
      confiture:
      150g of fresh cranberries
      juice and peel from one orange
      4 tablespoons of brown sugar

      Put the millet groats in a sifter, clean them with cold water and then douse them with hot water. Put the groats, almond milk, sugar and vanilla essence into a saucepan with a heavy bottom. Boil it with the lid on without stirring for 15-18 minutes until the liquid has evaporated. Leave to cool down. Add the orange juice and peel, mix it in and blend until the mixture is perfectly smooth. Put the dessert into small bowls and leave in the fridge for one hour. Wash the cranberries. Add the orange juice and peel and the sugar and boil for 10-15 minutes. Try it and add some sugar if you think the dessert is too sour. Take out the bowls from the fridge. Sprinkle them with the sugar and burn it with a small kitchen burner to make a crunchy caramel crust. Decorate the dessert with a small teaspoon of the cranberry preserve. Serve the rest of the preserve separately in small dishes.
       
       


    • By MrJonathanGreen40
      One of my friends is leaving for Spain next week, and I’m planning to surprise her with a party before she leaves. Since she’s a huge lover of sweets, I decided to buy her a cake. I don’t know where to start looking, but my brother suggested that I buy from this online provider of custom cakes. I checked their website, and I think they have cakes that my friend will love. I haven’t bought anything yet because I want to be 100% sure that their cakes are truly excellent. Do you have any idea how I should examine cakes through the Internet? What are the things that I must take into consideration? Thanks!
    • By Kasia
      My Irish Coffee  
      Today the children will have to forgive me, but adults also sometimes want a little pleasure. This is a recipe for people who don't have to drive a car or work, i.e. for lucky people or those who can rest at the weekend. Irish coffee is a drink made with strong coffee, Irish Whiskey, whipped cream and brown sugar. It is excellent on cold days. I recommend it after an autumn walk or when the lack of sun really gets you down. Basically, you can spike the coffee with any whiskey, but in my opinion Jameson Irish Whiskey is the best for this drink.

      If you don't like whiskey, instead you can prepare another kind of spiked coffee: French coffee with brandy, Spanish coffee with sherry, or Jamaican coffee with dark rum.
      Ingredients (for 2 drinks)
      300ml of strong, hot coffee
      40ml of Jameson Irish Whiskey
      150ml of 30% sweet cream
      4 teaspoons of coarse brown sugar
      1 teaspoon of caster sugar
      4 drops of vanilla essence
      Put two teaspoons of brown sugar into the bottom of two glasses. Brew some strong black coffee and pour it into the glasses. Warm the whiskey and add it to the coffee. Whisk the sweet cream with the caster sugar and vanilla essence. Put it gently on top so that it doesn't mix with the coffee.

      Enjoy your drink!
       
       

    • By Kasia
      Pumpkin muffins with chocolate
       
      Today I would like to share with you the recipe for a dessert which was made with internet inspiration and the combination of two other recipes: carrot cake and pumpkin muffins with fruit stew. These muffins were an immediate hit at my Halloween party last year. I had to use baked and blended pumpkin for them. This time I used raw, grated pumpkin. I prepare carrot cake in exactly the same way. One of the ingredients in both desserts is cinnamon. It gives baked goods a slight taste of gingerbread. Thanks to the juicy vegetables, the muffins are moist and yummy even the next day.

      Ingredients (for 24 muffins)
      210g of grated pumpkin
      2 eggs
      200g of flour
      180ml of oil
      180ml of milk
      130g of brown sugar
      1 teaspoon of baking powder
      1 teaspoon of cinnamon
      100g of chopped dark chocolate
      150g of white chocolate

      Heat the oven up to 180C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
      Mix together the dry ingredients of the muffins: flour, sugar, baking powder and cinnamon. Mix together the grated pumpkin, oil, milk and egg in a separate bowl. Add the egg mixture to the dry ingredients and mix them in. Put the dough into some paper muffin moulds. Bake for 25-30 minutes. Melt the white chocolate in a bain-marie. Decorate the muffins with the chocolate.


    • By Kasia
      Today I would like to share with you the recipe for swift autumn cookies with French pastry and a sweet ginger-cinnamon-pear stuffing. Served with afternoon coffee they warm us up brilliantly and dispel the foul autumn weather.

      Ingredients (8 cookies)
      1 pack of chilled French pastry
      1 big pear
      1 flat teaspoon of cinnamon
      1 teaspoon of fresh grated ginger
      2 tablespoons of brown sugar
      1 teaspoon of vanilla sugar
      2 tablespoons of milk

      Heat the oven up to 190C. Cover a baking sheet with some baking paper.
      Wash the pear, peel and cube it. Add the grated ginger, cinnamon, vanilla sugar and one tablespoon of the brown sugar. Mix them in. Cut 8 circles out of the French pastry. Cut half of every circle into parallel strips. Put the pear stuffing onto the other half of each circle. Roll up the cookies starting from the edges with the stuffing. Put them onto the baking paper and make them into cones. Smooth the top of the pastry with the milk and sprinkle with brown sugar. bake for 20-22 minutes.

      Enjoy your meal!
       
       
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×