Help! Need Filling Ideas That Don't Need Refrigeration
Decorating By Juds2323 Updated 26 Mar 2007 , 11:13pm by Jopalis
In a pinch I use store bought frosting (like Betty Crocker, Duncan Hines, etc) as fillings that don't need to be refrigerated. There are multiple flavors, tastes good, are cheap, quick, and easy.
I make fake mousse fillings by doctoring Rich's Bettercreme. It's a nondairy whip topping which is perfect for fillings in cakes (and works well if you have a cake which will be out all day where a heavy cream mousse would cause health concerns.)
That was the problem I faced with a wedding cake order which had to stay at room temp on display for like 12 hours. She wanted a mousse filling and using heavy cream would have caused a health concern as it needs refrigeration. The doctored Rich's was an answer to my problem.
From bakery supply shops you can buy sleeves of fillings that the bakeries use that can be kept at room temp. They are actually quite tasty as well.
I'm guessing once it's in the cake it doesn't matter if it's refrigerated or not I posted a similar question earlier got no replies this helps I can ask the baker at my local supply store about their fillings thanks a bunch
I've never used rich's bettercreme, as it's in the refrigerated section I thought it would need to be refridgerated. These cakes will have to sit out for appprox. 24 hours or so. They are for a fundraiser I am working on. I was going to do cookies but we switched to cakes. So they will have to be prepared the day before and we don't have refridgeration for all the cakes.
Judi
From bakery supply shops you can buy sleeves of fillings that the bakeries use that can be kept at room temp. They are actually quite tasty as well.
I'm guessing once it's in the cake it doesn't matter if it's refrigerated or not I posted a similar question earlier got no replies this helps I can ask the baker at my local supply store about their fillings thanks a bunch
Refrigeration DOES matter even if the filling is sealed inside a cake. It can become a health risk. The cake I spoke of is due in the hottest part of summer. Last summer I had a raspberry cream cheese filling literally melt right out through the cake (through the buttercream dam and all!!) It was due on the hottest day of summer and even though I had that bad boy chilled to the bone, the buttercream melted off the sides and the filling oozed out. I told her there was a chance that would happen, but that's what the customer wanted. I'm just lucky the whole party didn't get food poisoning. (by the way, the cake which melted on me was the orchids and fan cake in my gallery.)
This is off the side of the Rich's Bettercreme container:
Shelf Life:
Frozen: 365 Days
Refrigerated Unopened: 90 Days
Refrigerated Opened: 7 Days
Applied to product (non-refrigerated, less than 80 degrees F): 5 Days
So basically a cake can stand at room temperature with a bettercreme filling in it for five days even though for storage and sale the Rich's does come refrigerated. Does that make sense?
From bakery supply shops you can buy sleeves of fillings that the bakeries use that can be kept at room temp. They are actually quite tasty as well.
I'm guessing once it's in the cake it doesn't matter if it's refrigerated or not I posted a similar question earlier got no replies this helps I can ask the baker at my local supply store about their fillings thanks a bunch
Refrigeration DOES matter even if the filling is sealed inside a cake. It can become a health risk. The cake I spoke of is due in the hottest part of summer. Last summer I had a raspberry cream cheese filling literally melt right out through the cake (through the buttercream dam and all!!) It was due on the hottest day of summer and even though I had that bad boy chilled to the bone, the buttercream melted off the sides and the filling oozed out. I told her there was a chance that would happen, but that's what the customer wanted. I'm just lucky the whole party didn't get food poisoning. (by the way, the cake which melted on me was the orchids and fan cake in my gallery.)
Ok I need it to know earlier if I fill a cake and drive 3 hours in my conditioned minivan although is not a refrigerator it's not the same as being outdoors in the heat once the cake gets to Dallas it can sit in an air contioned room then for a few moments outside am I safer not filling the cake and putting my car cake on top of a sheet cake?
Okay, I won't tell you what to do, but what I would do is make a fake mousse like Kim said with the pudding and flavorings (that's how I made mine). Cut and fill the cake with the fake mousse, decorate and pack up and go. The temp fluctuations don't sound radical enough in that short amount of time to be of concern. If you are concerned about it, you can take everything with you, with the Rich's in a cooler, and assemble it there. Although if it were me I would do it all at home and let that be that. I'm wondering what others would do.
That makes sense. What can you do with bettercreme to flavor it?
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Making a fake mousse out of Rich's is pretty easy. Take a 1 quart container of the Vanilla Rich's and place 2/3 of it in the mixer. Add 1 box of pudding mix and some Vanilla or whatever flavor you want. Whip at low speed until you have soft peaks. It doesn't take much to overwhip it and have it get crumbly. If that happens, add the remainder of the liquid Rich's and that will bring it back to a useable consistency. Play with flavor combinations to get ones you like.
Ok. I got some pastry pride since they didn't have bettercreme in any flavor but chocolate. In order to make a mousse with it do I just use dry pudding mix and how much mix to creme? Sorry, I've never done this before. Thanks again for all your help.
Judi
I haven't worked with pastry pride, so I'm not certain if it's the same as the Rich's bettercreme or not. However, with the Rich's, I used 2/3 of the quart container with 1 small box of pudding mix, then added about 1-2 TBSP extracts and mixed it with the paddle attachment of my KA. It didn't take much to overwhip it and have it turn crumbly, but I did add the remainder of the quart of bettercreme to thin it out some and bring it to a reasonable consistency.
I was recently in a bind for a quick, no bother filling. I had a recipe of whipped cream buttercream already made in the cabinet. (it does not have to be refrigerated ). I mixed some raspberry jam , added a little almond flavoring into it and everyone loved it andd asked how to make it.
Actually I got the recipe here at CC under Whipped cream buttercream frosting. It takes a little time to make but it stores for long time and iit's not too sweet. If you can't find it under recipes here I will gladly send you a copy.
I am surprised no one mentioned this....I have found this to work and EVERYONE loves it!!!!
Pudding!! The pudding you buy from walmart that comes in little snack size containers. They have choco, van, banana, etc and they do not require ANY refrig time, plus-no mixing-just scoop and plop on your cake! Works great, tastes great, and is a real time saver. HTH 
I always thought that those little packs of pudding needed to be refrigerated once they were opened, but I guess I really don't know that for sure. I don't have any on hand to check the package. Does anyone know if there is any dairy in the ingredients, or if it says anything about refrigerating after opening?
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