Question For Squirrely Cakes....

Decorating By Jennz818 Updated 29 Jun 2005 , 3:42pm by Jennz818

Jennz818 Posted 29 Jun 2005 , 3:48am
post #1 of 9

Hey squirrely,
I have a question for you...I was just looking at your site that you posted earlier and I noticed that you have a link for a bunch of you have a good chocolate pudding type filling that doesn't need to be kept cool once in the cake?
Also, what is marshmallow dough?? Looks interesting to me.
Thanks a ton,

8 replies
SquirrellyCakes Posted 29 Jun 2005 , 4:10am
post #2 of 9

Hi there,
Just to be clear, it isn't my site, it belongs to Tomorrow and Martin. Haha, it may sometimes seem like my site, because I post a lot.
Well, all puddings are supposed to be refridgerated. However, the recipes for the cooked puddings that you saw, I must admit, for home use, I have left the cake filled on the counter for a day or two with no problems. I hesitate to say that, because generally things like that should be refridgerated and if I was using it in a cake for the public, I would refridgerate it. I had a similar discussion with another Cake Central poster who found a similar recipe that stated you didn't have to refridgerate. However, not knowing the timeframe of when the recipe was first posted, might make a difference. We are much more cautious in our use of dairy products and though some folks are fine, the elderly, small children and some diabetics are more susceptible to food poisoning issues as are those with compromised immune systems.
Not sure what you mean by a link for recipes, I actually posted filling recipes on the site. Tomorrow also has recipes posted on her own personal part of that site.
Hhmn marshmallow dough is just another term for marshmallow fondant, I do believe. I am trying to remember the post, I think one of the folks just used that term instead of fondant.
Hope that helps,
Hugs Squirrelly Cakes
Even the little pudding cups you buy, must be refridigerated once opened and any cakes filled with them, likewise must be refridgerated according to the manufacturers.
Likely you can buy some sort of commercial sleeve type filling in the U.S. that doesn't require refridgeration, but I haven't got access to these products so I am not certain.

debsuewoo Posted 29 Jun 2005 , 4:19am
post #3 of 9

Have you tried the chocolate bavarian filling? It's not quite as sweet as pudding, but you don't have to refridgerate it that I know of.


P.S. Just my two centavos!

wandy27 Posted 29 Jun 2005 , 4:21am
post #4 of 9

Can I get the link to the page?


Jennz818 Posted 29 Jun 2005 , 4:26am
post #5 of 9

sorry squirrelly didn't realize that that wasn't your own site....all makes sense now...
thanks for the cake will be made Friday morning but not eaten till Saturday night. Maybe a little too long since it's not for me or immediate family. It also won't be that big so the sleaves I buy may be way to much. Ugh. Not sure what to do.

SquirrellyCakes Posted 29 Jun 2005 , 4:38am
post #6 of 9

Oh the link again is:
There are forums on the site too.
Hhmn, well, ganache doesn't have to be refridgerated so that is an option. Can your cake be refridgerated?
Hugs Squirrelly Cakes

Jennz818 Posted 29 Jun 2005 , 1:40pm
post #7 of 9

It could be but she's having a big party and didn't want to have to worry about holding a spot in the fridge for it. How hard is ganche to make??

SquirrellyCakes Posted 29 Jun 2005 , 3:37pm
post #8 of 9

This one is really easy.
To scald cream: Simply heat to the point you see bubbles forming around the edge then turn it off.
If you use as a filling, just let it cool to room temperature before using. You can thicken it up with icing sugar if you wish. When you use anything for a filling always make sure you use a good stiff buttercream dam before filling the cake.
I like this ganache recipe and method, mainly because all you do is heat, stir slightly and pour or spoon. Some ganache recipes you have to beat with the immersion mixer, this is one that you only stir.
I like the ratio of 1/2 cup unwhipped whipping cream to 4 ounces of bittersweet chocolate - these are the baking chocolate squares, not a chocolate bar. You chop up the chocolate. Bring the cream to a simmer over low heat and add chocolate stirring lightly until chocolate is melted and then spoon or pour over the cake.
I use the Baker's Bittersweet. This amount covers a 9 inch 2 inch high cake.
I use it over chocolate cheesecakes and such. It goes on smooth, no air bubbles and though you should normally store a ganache covered cake at room temperature, it still is nice and glossy when a cake covered in it is refridgerated.
Hugs Squirrelly Cakes

Jennz818 Posted 29 Jun 2005 , 3:42pm
post #9 of 9

That seems relatively easy...and probably alot cheaper than most fillings. And since I'm on the constant quest to drop those cake pounds I'm always Locarbing and always have whipping cream in the house. Very cool. Thanks Squirrelly!!

Quote by @%username% on %date%