I am making a chocolate cake for my sons birthday, and I wanted a filling that can go unrefridgerated. I wanted to try the ganche but am unsure of the measurements because I don't have a scale. So any ideas or suggestions are greatly appreciated. Thanks!

You could try any fruit jam, it's not refrigerated. Lots of "canned" frosting aren't refrigerated, either. They could be doctored with nuts, fruit, coconut, anything that pleases you. You could also check in the recipes on this site. There probably many other choices. Have a wonderful party.

I would use a jam mixed with buttercream, my family loves the polaner all fruit seedless raspberry or strawberry mixed with buttercream as a filling.

You could make a "cookies and cream" filling. Just add crushed oreos to your buttercream.

What about choc. BC Or peanutbutter mixed with reg. BC. I have always used BC. I don't have much fridge space. Those are just a few ideas.

What about choc. BC Or peanutbutter mixed with reg. BC. I have always used BC. I don't have much fridge space. Those are just a few ideas.

Any fruit filling - strawberry, raspberry (really good with choc), orange marmalade.

The oreo BC is a nice idea.
Oreo Mousse is easy - just crush oreos in cool whip or a non-dairy whip of some sort. (awesome flavor, kids love it).

Anything that's non-dairy will work! Even fudge!

mkolmar, the BC with jam sounds yummy! How much jam do you put per cup or recipe of BC? Thanks! =)

The little cups of pudding dont need refrigeration, and they make a delicious filling.

Casey

agree with all of the above...


i use snack packs for my fillings when i need something that doesn't need to go in the fridge. you can add all kinds of things to them. i also use a fresh strawberry filling with my no fridge cakes. i just cut up the strawberries and mix in some sugar to taste and let it sit for awhile. the added sugar makes its own glaze with the strawberries.

daisys, now that's one I really can't answer. I just take out a little less of buttercream that what I will actually need and add the jam to it to taste. Depending on the size of the cake and the amount of filling needed I use anywhere from 1/2 a jar to a whole jar. (I really like the jam flavor to come through though) Hope this helped some.

You don't have to refrigerate jam in a cake? I always thought you did - that's why I haven't made my pina colada cake yet (as I wanted it to have pineapple preserve filling).....