Non-Refridgerated Chocolate Filling
Decorating By randipanda Updated 7 Aug 2007 , 7:52pm by cakebaker1957
I am planning on making a cake for my husband's work for the boss's birthday. I am planning on doing a cake with 4 layers, alternating chocolate and chocolate chip with chocolate filling and a golf ball cake on top with white cake.
But I haven't done much with Chocolate fillings before, and since it will be sitting out for awhile until they decide to eat it, it'll need to be something that doesn't need refridgeration. I don't know what does and doesn't need to be refridgerated and what will or won't stand up to weight and possible heat- the office is air conditioned, but my house is not. Is chocolate buttercream my best/only option? Help please!
If you have a store where you can get it those sleeves of fillings are pretty good and they don't need refridgerated. I've tried the chocolate and it's pretty good. HTH.
The filling I did for a cake last week was my regular BC mixed w/ a few spoons of jarred hot fudge topping and enough french vanilla non-dairy coffee creamer to make a nice smooth filling. I whipped it for quite a while. It was delicious and didn't need to be refrigerated.
I made chocolate filling using Bettercreme (rich's non-dairy whipped topping) mixed with instant chocolate pudding and my family loved it.
Thanks for the ideas, I'm not sure what I'll try yet, but I like jillycakes's idea about the hot fudge topping and buttercream. Thanks again everyone. I might think about going and getting a sleeve of sometihng though too. I'll have to ask what they'd prefer
The filling I did for a cake last week was my regular BC mixed w/ a few spoons of jarred hot fudge topping and enough french vanilla non-dairy coffee creamer to make a nice smooth filling. I whipped it for quite a while. It was delicious and didn't need to be refrigerated.
Jillycakes, did you actually beat the fudge topping and Bc together then add enough Coffee creamer to that ??? is the creamer the powdered kind??? Thanks
Cakebaker, I mixed the hot fudge sauce into buttercream I had already made, then added some of the french vanilla creamer (the liquid kind) and whipped it for a few minutes. Came out very creamy.
Cakebaker, I mixed the hot fudge sauce into buttercream I had already made, then added some of the french vanilla creamer (the liquid kind) and whipped it for a few minutes. Came out very creamy.
Sounds yummy thanks i will try this,
I have used just the hot fudge topping without mixing it with anything. You just want to make sure you get a thicker one that doesn't run everyone. I found a mint dark chocolate ice cream topping yesterday that I think I will try with a chocolate cake for tomorrow night.
If you want a flavored chocolate Nutella is also good as well for a chocolate filling that doesn't have to go in the fridge. 
I have used just the hot fudge topping without mixing it with anything. You just want to make sure you get a thicker one that doesn't run everyone. I found a mint dark chocolate ice cream topping yesterday that I think I will try with a chocolate cake for tomorrow night.
If you want a flavored chocolate Nutella is also good as well for a chocolate filling that doesn't have to go in the fridge.
Thanks, i have some Nutella wasnt for sure how to add it to the cake
Thanks, i have some Nutella wasnt for sure how to add it to the cake
When I use it as a filling I just spread it on as is. You could mix it with buttercream or chocolate buttercream if you want, but as is is just fine.
Thanks, i have some Nutella wasnt for sure how to add it to the cake
When I use it as a filling I just spread it on as is. You could mix it with buttercream or chocolate buttercream if you want, but as is is just fine.
Thanks i will try it
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