I'm in need of a cookies and cream filling for a cake. Can anyone guide me to one that does not have to be refrigerated? Preferably one with little or no CRISCO...but will hold up good as a filling. Does that make sense?
One more question...if anyone has ever used the wilton wonder mold...do you just ice the top or do you cut it and fill it with filling? I'm just thinking that'd be a lot of cake with a tiny bit of icing?
I just add crushed Oreos to my regular icing to make the cookies and cream filling.
Yes, I torte and fill the cake from the wonder mold.