Best Fillings That Do Not Require Refrigeration??

Baking By lcubed83 Updated 26 Mar 2014 , 11:51am by kellyk1234

lcubed83 Posted 25 Mar 2014 , 3:11am
post #1 of 10

Please share your favorites!  TIA

9 replies
BeesKnees578 Posted 25 Mar 2014 , 1:27pm
post #2 of 10

I personally like using heirloom frosting (cooked flour) and mixing it with cookies/cream, chopped up candy bars or chocolate (white or dark) shavings.  It's light and not sweet.  A nice balance to keep your cake, as a whole, from being overly sweet and rich.

lcubed83 Posted 25 Mar 2014 , 2:01pm
post #3 of 10

Thank you!  Would it be OK for several days?  Fill cakes on Wed for Sat wedding?

BeesKnees578 Posted 25 Mar 2014 , 2:18pm
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Not that I would suggest doing this, but I had some leftover from a personal project that I had in a bowl and it was left in my cake room for a week.  Being the person that I am, I tried it.  It still tasted good!  Not rancid or anything, and it didn't even really separate.

 

It would definitely be OK, but for a customer I would keep it refrigerated as much as possible.

 

Just don't try adding cream cheese to it, or making it with brown sugar.....I have tried without success.  But I'm working on it!

BeesKnees578 Posted 25 Mar 2014 , 2:21pm
post #5 of 10

LOL....that week old stuff did go in the trash just for safety btw! 

 

I didn't have any cake work to do the week following the use of it, so my cake room stayed a "craftastrophe" for a while.  Had to break that never ending mess/cleanup cycle!

lcubed83 Posted 25 Mar 2014 , 2:46pm
post #6 of 10

Quote:

Originally Posted by BeesKnees578 
 

LOL....that week old stuff did go in the trash just for safety btw! 

 

That's funny!  I'm the "use it if it isn't green or smelly" and my husband is "we had this two days ago- is it still good?"  Once he asks that question, I may as well throw it out, because he will never eat it!

 

I don't know if you saw my other post about my niece's wedding cake.  As the time gets closer, I get more nervous about the quality of the actual cake (the decorating doesn't really worry me too much.)  Of course I will eat week-old cake and love it.  I just want to make sure it is all as perfect as possible!

kellyk1234 Posted 25 Mar 2014 , 10:10pm
post #7 of 10

Other than ganache, I like using sleeve fruit fillings because they don't require refrigeration and taste good too. I've only used the strawberry and coconut flavors though. It usually takes me a total of 3 days to completely finish a ganache and fondant covered cake, so I try to use anything not perishable. Also, vanilla and chocolate buttercream.

 

This is the chocolate buttercream recipe I've been using for almost 2 years now and it's amazing!! (IMO)

I've never refrigerated a cake made with it.

 

http://savorysweetlife.com/2011/04/chocolate-buttercream-frosting/

 

:)

lcubed83 Posted 26 Mar 2014 , 1:45am
post #8 of 10

Thank you, kellyk.  My LCS does sell the sleeves.  I'll look more at that.  I was considering SMBC with jam mixed thru.

kellyk1234 Posted 26 Mar 2014 , 11:40am
post #9 of 10

A

Original message sent by lcubed83

Thank you, kellyk.  My LCS does sell the sleeves.  I'll look more at that.  I was considering SMBC with jam mixed thru.

I've been wondering the same lately, if SMBC can be left out of the fridge. I know it needs to be refrigerated when covering a whole cake with it, but not sure about if it's used as just a filling. Hopefully someone else can answer that.

kellyk1234 Posted 26 Mar 2014 , 11:51am
post #10 of 10

AFrom what I read, I don't think SMBC can sit out for very long, even if it's just a filling, mixed with jam. Because of the eggs in it.

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