I usually just use buttercream in between my layers because its easy and keeps the cake together well. I have also used jams and things of that sort. I had a cake once that they asked for a banana cream filling so I used a pudding type mixture and made it with milk. It was a fondant cake and I know you shouldn't put it in the fridge so I just filled and decorated the cake as close to delivery as possible so the puding wouldn't be sitting out too long. Luckilyi t tunred out fine and no one got sick but how do I mak a cream or pudding type filling that can sit out?

ShirelyW's faux bavarian cream filling recipe:

http://cakecentral.com/recipes/2396/bavarian-cream-filling

Any of the sleeved pastry fillings are shelf stable:

http://tinyurl.com/msfddc

http://www.countrykitchensa.com/catalog/mini.aspx?T=1&ShopId=38&CatId=532&SubCatId=798

http://www.thebakerskitchen.net/index.asp?PageAction=VIEWCATS&Category=86

HTH

i went to the faux bavarian cream link and it called for "Pastry Pride"--not familiar with this. Can anyone tell me what it is and where you can find it?
thanks.

I've actually used pastry pride before but never for fillings. It's non dairy and used to make whipped cream usually. It tastes great and it whips up even more than heavy ceam so you get more for your money. I will have to try it for fillings. You can get it at smart and final