Looking For Some Non Refrigerated Fillings

Decorating By hughesmx17 Updated 25 Oct 2006 , 12:51pm by ChristaPaloma

hughesmx17 Cake Central Cake Decorator Profile
hughesmx17 Posted 25 Oct 2006 , 12:03am
post #1 of 7

Hey guys! I am pretty new here, although I have been lurking for a while. ANYWAY, I am looking for a non refrigerated filling. I know I can use fruit but I am looking for a cream filling. I saw the twinkie one but I was wondering if there were any other ideas? I want to fill cupcakes and take them to work. They will sit out all day and I don't want it to go bad.

THANKS!!!!

6 replies
JanH Cake Central Cake Decorator Profile
JanH Posted 25 Oct 2006 , 3:05am
post #2 of 7

Hi and Welcome,

The filling from the Giant Ding Dong Cake might be what you're looking for:

http://www.cakecentral.com/cake_recipe-715-1-Giant-Ding-Dong-Cake.html

HTH

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cmcgarr Posted 25 Oct 2006 , 3:06am
post #3 of 7

There's no way your cupcakes are going to last all day!! They're gonna be gone before you know it!!! icon_biggrin.gif

I always use a SMBC. If you use egg whites in the carton, they're pasteurized, so you don't need to worry about raw eggs. The SMBC tastes great, and it holds up great as a filling (I always use it in ALL my cakes, including wedding which can sit out for 8 hours at a time).

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nefgaby Posted 25 Oct 2006 , 3:13am
post #4 of 7

Hi, I just recently tried a Nutella filling, simply mix together 1.5 c of ALL CRISCO buttercream with 1/4 c of Nutella (Hazelnut Spread) It is sooooo good and can be left room temp all you want! Just make sure there is no one with peanut allergies!! HTH

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nefgaby Posted 25 Oct 2006 , 3:14am
post #5 of 7

or any nut allergy!

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berryblondeboys Posted 25 Oct 2006 , 12:30pm
post #6 of 7

I'm curious about this one too. I'm going to make a cupcake cake for a meeting and it too will sit out for awhile and I just don't want things warming up. I'm still uneasy using raw eggs period as there are just too many illnesses from raw eggs. Plus, in VA home bakers can't use raw eggs as ingredients and since I'm looking to getting licensed, I want to stick with making things I can CONTINUE to make...

I was thinking of making a nondairy whipped cream filling with maybe some fruit flavoring added - haven't tried it yet though!

melissa

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ChristaPaloma Posted 25 Oct 2006 , 12:51pm
post #7 of 7
Quote:
Originally Posted by JanH

Hi and Welcome,

The filling from the Giant Ding Dong Cake might be what you're looking for:

http://www.cakecentral.com/cake_recipe-715-1-Giant-Ding-Dong-Cake.html

HTH




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