Hi thank you for your response. I will go for dry freeze if I can get a hand on th localy. What about buttercram? Just a jam? Or same dry freeze? Or like a boil up some raspberries with sugar pour through sift so there is no bits and just that for buttercram? Would that be OK to sit on the counter? As I bake wends day night fill and ganache Thursday afternoon decorate Friday and of it goes Saturday. So it’’s a few days at room temperature. just wanna be safe :)
