????fillings That Don't Need Refrigeration
Baking By sandy1 Updated 13 May 2007 , 10:21pm by bobwonderbuns
I am in need of fillings that don't require refrigeration. I usually use buttercream between cake layers but would like to start offering a variety of fillings. Most of my customers want to pick up their cakes early in the day and then leave them out on display for several hours. Would someone please give me some recipes? Thanks so much!!!!
Sandy
I like to use the Twinkie filling recipe. It is made with marshmellow creme, shortening, vanilla, and powdered sugar. the exact recipe is in the recipe section. I also like to modify it sometimes and add cocoa powder. It is so yummy and since it doesn't have anything perishable it holds up great. I also like to use homemade fruit fillings, like strawberry, raspberry, and blackberry.
cookies and candies and cream fillings do not require refrigeration....you just add the chopped cookies and candies to your buttercream and torte as usual
And unless I am mixing my fruits with cream cheese for the filling, I find that they are fine in an air conditioned house for the day before cutting...just make sure to dam them well, so your layers do not budge.
I also offer a Chocolate Pecan filling, which is basically my rich chocolate buttercream mixed heavily with chopped pecans and torted between layers. It has become very popular with my customers as a Marble Cake filling.
HTH a lil bit 
You can also purchase the "sleeve" fillings which come in a variety of flavors including Bavarian creme.
Jacqui
You can use Rich's Bettercreme in Vanilla or Chocolate and doctor the Vanilla into other flavors. Just this morning I made a "fake" lemon mousse out of it! 
I really like using preserves and jams for my fruit fillings. It saves me time and does not have to be kept in the fridge. There is a wide variety of them as well. If you want a creamy filling you can mix them with buttercream.
The thicker ice cream toppers like the hot fudge work great as well. You want to make sure they are the thick ones and not the thin ones.
Nutella (chocolate hazelnut spread) is great as well.
Lemon curd can be bought, found near the jellies in the grocery store. I've even bought Lime Curd, but from a specialtiy kitchen.
I haven't found it at Walmart on my side of town, but have found it at Brookshire's so not all stores carry it.
It isn't really a jelly, but it's a thickish mixture that spreads nicely and works great as a filling. I use it as is but you can mix it with buttercream or whipped cream to lighten the lemon tase.
I haven't but I have heard of those who have. I wouldn't see why you couldn't. I've used the apple filling and cherry pie filling before.
Lemon curd is a lemon pudding thickened with egg yolks. Lemon pudding is thickened with corn starch. Other than that they are the same thing. It's pretty easy to make too -- plenty of recipes online~.
I've used the lemon pie filling before and it was very yummy. I love the idea of chopping up oreos and putting it in my buttercream. Why didn't I think of that before?? I also use preseves out of the jar and just dam them in.
Christie
Home made lemon curd does have to be refrigerated. If you use the store bought you're probably fine without refrigeration depending on what it says on the jar.
Jacqui
With homemade lemon curd the pudding is thickened with egg yolks, but they are cooked slowly (to thicken not to scramble) the pudding, so I'M GUESSING you would be fine at room temp, although I personally refrigerate everything. When the lady I'm dealing with now needs a lemon mousse filling in her cake I told her about the doctored Rich's Bettercreme because heavy cream in that case is most definitely a health hazzard. She was fine with that.
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