Hi. I've checked out the recipes pages for fillings, but they all seem to contain ingredients that need refrigeration.

Can someone recommend any fillings that do NOT require refrigeration? I'm making a cake this week with one chocolate tier and one white tier. So I'm looking for one or two good recipes.

Thanks, Christina

I, too, am stumped when it comes to non-refrigerated cake fillings. I use rolled fondant to decorate a lot of my cakes so I've been stuck with buttercream, as it is not a good idea to refrigerate a fondant-covered cake. I would love a few recipes for fillings that can be safely layered in a fondant-covered cake and left out--covered of course. Thanks!

Can't help with the recipes but CK Products has many different flavor fillings in 2# sleeves and they don't need to be refridgerated! It's just an option!

CK Products?

What are these? Where can I find them?

CK Products?

What are these? Where can I find them?

The CK raspberry filling is absolutely to die for.

CK is a brand name and you can buy directly from them. Most cake supply stores carry their products.

http://www.ckproducts.com/

I have gone to the local supermarket and used their 3 different fillings in cakes and had no problem with them, they are in containers sitting on the shelf so I assumed that they didn't need refrigeration. I have used lemon, bavarian and banana filling.
This week on a white cake I did, I took some lemon filling and mixed with equal parts of vanilla buttercream icing and it tasted very yummy.

Thanks to all!
My local baking supply store carries those CK fillings, but I was always afraid to try them since they look so strange in those huge plastic tubes! But if Dawn says they are good, then I'll take her word for it.

Once I open the container, I place in the fridge too, I don't buy huge tubes so I have enough to usually fill 2 cakes. I like miking them sometimes with buttercream icing as it takes away from the jelly feel and makes it so smooth and yummy. I do this for the strawberry for sure since as you said, it is very sweet.

I was wondering about mixing these fillings with buttercream. What's the ratio? 1 to 1? I'd appreciate it if someone would let me know. Thanks.

A one to one ratio works just fine but if you have less filling than icing on hand then any mix of the two really work just as well.

The question was raised about storing the left over filling once it has been opened. I just put it in a freezer bag and toss it in the freezer..it will keep a very long time without worry!

I like the Lemon Filling recipe from the Wilton site. It doesn;t require refridgeration and holds up beautifully as will a lemon curd.
Hug Squirrelly Cakes

I use a pudding cup - any flavour, jam, pie fillings, sometimes I mix them with bc, sometimes not. Also used the creamer to flavour bc for fillings as well. Last cake I did was an almond butter pecan cake with raspberry-chocolate filling and almond butter bc. My hubby told me it's the best cake he's ever had, and around here I make lots of cakes. This one was gone in record time! Hope these ideas help!

riss_k, is it possible for you to email me the raspberry-chocolate filling that you used. I would really appreciate it! Thank you!!

I like seedless rasberry jam for both white and chocolate

Also Apricot preserves is wonderful with white cake I do pick out the chunks of fruit.

tanyascakes:

I used 1 pudding cup in chocolate fudge and 1/4 to 1/2 cup of raspberry jam mixed together. I did the dam around the outside in the almond butter icing, then just filled it in! I've done this for lots of cakes - mix a vanilla pudding with strawberry jam, or use a pie filling. My daughter loves my black forest style cakes with devils food cake, chocolate fudge pudding and cherry pie filling with almond icing. There are so many options out there, too many to list! I just experiment as I go. So far so good...