I have 2 recipes for GCC filling. One calls for the evaporated milk the other heavy cream. I will be using it in a wedding cake that I will assemble the day before. Because of the cream/evap milk will I be okay? I do not have a fridge dedicated to cakes at my disposal. Thanks for any thoughts on this.

I make my filling with evap milk and don't refrig. I doubt you'd need to frig a filling made with cream since it's cooked.

Thanks Diane. So of the two recipes I should go with evap milk rather than the (slightly better tasting ) heavy cream recipe. I'm starting to really second guess things now. My BC calls for cream cheese. The lady I got it from decorates her wedding cakes the day of the wedding. I simply do not have the means to do that. Do you think I need to change that too?
Thanks Kristina

Yes use the recipe w/evap milk.
As for cr ch b'cream icing....Earlene Moor's recipe is fabo and does not need frig'ing.

Thanks. Where can I find the Earlene Moor recipe?

Would you share your german chocolate cake filling recipes? I've always just used the traditional icing in the middle but I'd like to try something new.

Thanks!