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:

http://cakecentral.com/recipes/2116/chocolate-ganache-1

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:

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

HTH

here is a good looking recipe. Lots of decorators make smbc and add white chocolate( good kind) hth


http://www.cdkitchen.com/recipes/recs/29/Elegant-White-Chocolate-Mousse128347.shtml

http://www.ifood.tv/recipe/white-chocolate-mousse