I have a three-tier 80th birthday cake order. They want one tier WASC, one tier chocolate, and one tier Italian Cream cake. The cake will be covered in fondant. Now I usually use cream cheese frosting/filling with Italian cream cake.....how can I do that without refrigerating the cake? I don't want to refrigerate since it will be covered in fondant. I don't want to have to worry about condensation. Is there another alternative? What can I do to get the cream cheese flavored filling without refrigerating? Don't I have to refrigerate the cake if it's got cream cheese in it? I don't really want to use regular ole' buttercream.....but will I have to anyway? Help me!!!
For my daughter's wedding cake I wanted to have a cream cheese filling but needed to have the cake out for hours during the reception. I found that a cake supply company who will remain nameless but that has made themselves unpopular with CC sold cream cheese filling in a sleeve that was processed so that it did not need to be refrigerated. It tasted exactly like my homemade version and I didn't need to refrigerate or worry. My advice is to check the online cake supply companies and see if they have the same product for sale.
Cream cheese flavored sleeved pastry filling:
ShirleyW's faux bavarian cream recipe:
(If made using Rich's Bettercreme will be shelf stable for five days.)
Rich's Bettercreme handling instructions:
If you are interested in purchasing the cream cheese filling in sleeves you can buy it from Global Sugar Art item #20411 Henry and Henry cream cheese filling.
I've seen on earlenes website that the one she uses can stay out for days. If you google earlene her website should come up. If you cant find it pm me and I'll look it up.
I make cream cheese icing for my itialian cupcakes and leave it out, but covered of course. I do not refridgerate it and have had no problem.