Im really new at cake decorating and Im experimenting with new recipes a lot. I dont like fruit fillings or icing filling to I prefer a mousse/pudding type filling. My question is does anyone have any tricks for making these types of fillings, but making them with ingredients that don't have to be refrigerated?
If I am making a cake with a cream cheese filling or a pudding filling, how long is safe for them to be out of the fridge? If I bake a cake and then take it to class(2-3 hrs) to decorate it, Im afraid that if it contains filling, its no longer safe to eat.
Hi there,
Usually the fillings I like are pudding fillings. I usually mix a 4serv pudding mix with 1 cup milk until thick, then add half a tub of cool whip (8 oz) and if it can sit out for several hours. Its preserved very well inside the cake, especially if covered with fondant which seals it in. You could also freeze the cake, so that it remains cold inside for many hours before cut, and can sit out. Also if cool, cold out it even further helps.
HTH,
jenn
Here's ShirleyW's recipe for faux bavarian cream:
(If made with Rich's Bettercreme, it doesn't require refrigeration.)
http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html
Pudding/Cool-Whip fillings:
http://forum.cakecentral.com/cake-decorating-ftopict-128301-.html
http://forum.cakecentral.com/cake-decorating-ftopict-48535-.html
Nutella:
http://forum.cakecentral.com/cake-decorating-ftopicp-698681.html
Sleeved Pastry Fillings:
(Depending on brand, some fillings do require refrigeration.)
http://www.thebakerskitchen.com/BAKEWARE_SHOPPE/Baking_Ingredients/Pastry_Filling/pastry_fillings.htm
http://www.countrykitchensa.com/catalog/mini.aspx?T=1&SubCatId=798
Link to all CC Fillings:
http://tinyurl.com/33c6gw
Link to all CC Frostings:
http://tinyurl.com/36bm7n
HTH
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