I need a white chocolate moose filling for a fondant cake that I do not have to refridgerate. Is this possible. HELP... asap please. I would love to do this filling for a friend of my sisters. ZShe has been braging about my cakes but I have never done a moose filling before. Thanks so much.
A mousse filling made with dairy would definitely require refrigeration.
You can makea white chocolate ganache (and whip it) that would be shelf stable for several days:
Rich's Bettercreme is stable for a week (at normal room temperature) and it comes in chocolate or you can add pudding mix, cocoa or chocolate to the vanilla flavor.
Here's ShirleyW's faux bavarian cream recipe:
here is a good looking recipe. Lots of decorators make smbc and add white chocolate( good kind) hth