Anyone have any good recipes for fillings other than buttercream that will hold up at room temp. for a couple of days? I'm making a fondant covered cake and will need to cover the cake 2 days before the party. Something chocolately would be great!! Also looking for a nice moist yellow cake... made one I found on this site (yellow cake layers) and it was good, but a bit dry.
Thanks.
I recently asked the same thing and JanH sent this reply:
"Here's a thread that has a link to all CC frosting and filling recipes.
Also included is a link to a handy safe storage chart (for same) so you can determine what needs to be refrigerated and what can be safely held at room temperature.
Last but not least are threads to non-refrigerated fillings and non-dairy whipped frosting/filling.
http://forum.cakecentral.com/c.....4431-.html
Here's a thread that has info on pastry fillings that come in plastic sleeves as well as hi-ratio shortening based frosting:
http://forum.cakecentral.com/c.....3261-.html
(Disregard the info on the meringue based b/c as they do require refrigeration.)
HTH"
Stacie 
bittersweet dark chocolate ganache- up to two days.
fresh fruit puree's infused with liquor- up to two days.
layers of crisp melted chocolate
toasted chopped nuts, coconut, citrus zest mixed with buttercream-
fine at cool room temp.
all very stable (pm me if you want the fruit recipe)
the italian meringue buttercream actually can be left out at cool room temp for up to a day and ahalf according to colette peters and margaret braun books. the only issue you may have is it melting if its hot, but then again, if its hot, you'd want to refrigerate it anyway.
I recently asked the same thing and JanH sent this reply:
"Here's a thread that has a link to all CC frosting and filling recipes.
Also included is a link to a handy safe storage chart (for same) so you can determine what needs to be refrigerated and what can be safely held at room temperature.
Last but not least are threads to non-refrigerated fillings and non-dairy whipped frosting/filling.
http://forum.cakecentral.com/c.....4431-.html
Here's a thread that has info on pastry fillings that come in plastic sleeves as well as hi-ratio shortening based frosting:
http://forum.cakecentral.com/c.....3261-.html
(Disregard the info on the meringue based b/c as they do require refrigeration.)
HTH"
Stacie
I was interested in seeing those and got error messages when I tried to open those links.
This Epicurious.com recipe:
MOIST YELLOW CAKE
You can view the complete recipe online at: http://www.epicurious.com/recipes/recipe_views/views/109358
MOIST YELLOW CAKE
Ingredients
3 cups (330 g) cake flour
1 Tbsp baking powder
1/2 tsp salt
1 cup (8 oz or 230 g) unsalted butter, room temperature
2 cups (454 g) granulated sugar
5 large eggs
2 tsp vanilla extract
1 1/4 cups (10 fl oz or 300 ml) buttermilk
1. Preheat oven to 350°F (175°C). Butter and line with parchment paper two 8x2-inch (20x5-cm) pans. Set aside.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
4. Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.
5. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
6. Spoon the batter into the prepared pan and smooth the top with a knife. Lift up the pan with the batter, and let it drop onto the counter top to burst any air bubbles, allowing the batter to settle.
7. Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.
Note: Let the cake cool in the pan. Storage: Double wrap the cake in plastic wrap. It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
Yield: Two 8-inch (20-cm) cakes
Used with permission of Sterling Publishing Co., Inc., NY, NY. From The Well-Decorated Cake, by Toba Garrett
© 2003 by Toba Garrett
2004-03-16 00:00:00.0
Oh, probably 'cuz I just copy/pasted...
Here they are!
http://forum.cakecentral.com/cake-decorating-ftopict-234431-.html
http://forum.cakecentral.com/cake-decorating-ftopict-163261-.html
Stacie
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