So, I have my first wedding cake on Saturday (yes, I'm beginning to panic)... She wants choc. pudding as a filling, but she wants a fondant covered cake. So early last week I order the sleeve choc. bavarian cream filling. They were out of stock but expected, and I received them yesterday. I don't know what i was thinking, but i only ordered THREE sleeves for a torted 16-12-8-6!!!! Nowhere near enough! What the heck am I going to do now? I plan to fill tomorrow nite after work and the wedding is Sat. at 6:00 PM. I can't use the mousse made from pudding and heavy cream b/c it needs refrigeration, right? I think commercial pudding (like Snack Pack) needs it too? I really don't feel like making choc. ganache and whipping it. For some reason, I never get all the lumps out...
Are they keeping the top tier for their anniversary? If so, you might be able to get away with not filling that one with pudding and just tell her that you weren't sure if it would freeze well for the next year......that'll save you a little.
I wonder if there is anything you could mix with the choc. bavarian cream to extend it a little?
Are you planning on doing a dam? If so you could make up chocolate buttercream that doesn't need refrigerated & do the dam with that & kind of make the pudding stretch?
I agree with ape...if the top is their anniversary, you probably don't have to use the pudding on that.
I have added buttercream to chocolate Bavarian creme filling, it makes for a lighter, fluffier filling, but it does help extend it. If I am understanding you, you will have three layers of filling for each tier, correct? I have used buttercream as one or two layers of filling, and the chocolate Bavarian for the other layer or two...i.e. buttercream, Bavarian, buttercream ... or Bavarian, buttercream, Bavarian. Good luck! Tina
Thanks, ape for the reply. I didn't count the top tier for servings, as I just assumed she'd be keeping it. (This is for a friend's sister). I never thought of adding something to stretch the choc. bav. cream. I have one sleeve of regular bav. cream - wonder if that would work?
ge - never thought of chocolate buttercream! Yes, I am doing a dam. Does anyone have a good recipe?
Unfortunately, the top tier is already torted and frozen, so i need to fill it with something...
beachcakes : you could whip a ganache so its lighter & fluffier & use that with the pudding.
or:
This is what I use for my choc buttercream:
Use your reg buttercream recipe...I use the 1/2 butter 1/2 crisco...& add cocoa powder & a little bit of strong brewed coffee..then I turn it on med/high on my mixer & mix it until its a little lighter/fluffier to put for filling. Sometimes I add a little heavy cream or 1/2 & 1/2 . I hope this helps. 
Ooo Tina & ge, thanks! You guys on here are the BEST! Now I have some options!! ( & Now I can freak out about other stuff - LOL) I looked into getting more filling sleeves overnighted and the shipping costs were anywhere from $50 - $79!! 
And ge, thanks for the choc. BC recipe!!
Sorry Knox - didnt' see your post! That's good to know, I always thought they needed refrigeration after they were opened...
I've done the same thing before....but w/strawberry filling. I just added some BC like everyone suggested and I had enough to stretch it out to fill what I needed.
Plus, I actually ended up liking the sleeve filling added w/some BC.....and that is how I usually do it now!!
Good luck with your wedding! Looks like you got some options now!
Wow, does this sound EXACTLY like something I would do. Here is a chocolate BC recipe that I just tried the other day, it was SO yummy and smooth! 
This recipe is from cooks.com
For light chocolate, use 1/4 cup cocoa
For med. chocolate, use 1/2 cup cocoa
For dark chocolate, use 3/4 cup cocoa
(I went with medium)
2 2/3 cup confectioners sugar
6 Tbsp butter
4 to 5 Tbsp milk or water
1 tsp vanilla
Mix cocoa powder and confectioners sugar. Cream butter w/ 1/2 cup cocoa mixture. Add vanilla. Add remaining cocoa mixture alternately with milk (or water), beating to desired consistency.
This recipe makes about 2 cups.
tiptop - i looked into that, but they wanted a fortune to overnite me 4 more sleeves, plus it wasn't guaranteed i'd get it tomorrow and UPS doesn't ship on Saturdays in my area. 
pinkbunny - i'm glad to know you can mix those fillings w/ BC. I would have never thought of that!
momsandraven - thanks for the choc BC recipe! Sounds yummy - anything chocolate is good! 
I was so mad at myself bc i *thought* I had planned well. The cakes are baked, leveled, torted, simple syruped and frozen. I made 28 cups of BC. I bought fondant. I have the choc. seashells made. I have the boxes/boards/dowels. But i didn't have enough filling! 
I'm going to be a nervous wreck by Saturday LOL!
Look at it this way, there's always *something* that goes wrong, and now you have it out of the way, so the rest should be smooth sailing!!
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