I'm looking to do a 2 tiered cake for New Years Eve. I would like to alternate the fillings so that one filling per tier is a chocolate moose or chocolate ganache. Does anyone know of any recipes that can be used and put into the cake a day or so ahead of time and doesn't require refrigeration of the cake? If so, what are the recipes for them?

I remember reading something awhile back about a chocolate moose that was made with Rich's chocolate bettercream, pudding mix, and I think whipping cream. Does anyone have that recipe and if so, can it be filled into the cake in advance and not need refrigeration?

Hi, my ganache recipe is 1:2 ratio of cream and chocolate. If you use 100ml of cream add 200g of chocolate. I have used this as a filling and you can keep it out side for upto 2 days.

HTH.

Toba Garrett's chocolate buttercream is really light and airy, a little like chocolate mousse if you wanted to try that. You could also make ganache and whip it once it cools too. I don't know anything about bettercreme though.

Thanks for the suggestions.

I was wondering would it be possible to make the Whimsical Bakehouse Buttercream recipe into a chocolate version because I was planning on using the regular recipe as a filling.

Chocolate 'moose' LOL! It's 'mousse.' You'll have much more success searching out recipes with the correct spelling.

Chocolate WBH BC alternating with chocolate ganache would be nice.

The WBH Chocolate recipe is really nice...I actually like it better than the regular white.

Thanks for the suggestions. I might try making the chocolate version of the Whimsical Bakehouse Buttercream and see how it turns out. If I understand correctly, it's the same as the regular recipe except 1 cup of powdered sugar is substituted with cocoa powder.

Is the Whimsical Bakehouse recipe in the recipes section? I can not seem to find it. Thank you!

Hi

I just made Txkat's "blender ganache" recipe. It doesn't require refrigeration and is AWESOME. Delicious, fudgy, thick, but still spreadable. I alternated it with raspberry filling and it was a huge hit. Here's the recipe if you're interested. Hope that helps!

Txkat's blender ganache

6 oz UNSWEETENED chocolate
1 cup evaporated milk
1 1/2 c. granulated sugar.

In blender, process milk and sugar together for about ten seconds. Add melted slightly cooled chocolate and blend on high speed until you hear your blender change pitch. This could be several minutes. pour into a bowl and let rest for at least two hours. If it doesn't firm up while blending, add an extra oz of chocolate. Do not refrigerate.