I was wondering if there is a way to make this a non-refrigerated filling. I am clueless when it comes to switching out ingredients. I am covering a carved cake with fondant. From what I've read it's better to keep a fondant covered cake out of the refrigerator.
Or does someone have a recipe similar to this one that does not need to be refrigerated-that you would be willing to share?
http://www.cakecentral.com/cake_recipe-2543-9-Chocolate-Kahlua-filling.html
Thank-You,
Could you just substitute the heavy whipping cream for buttercream icing? Maybe thin it out a bit to get the right consistency?
Let me know if that works or not, because I can't sell anything perishable (needs to be in the fridge) with the Ohio cottage bakery laws and this would be a good stable option for fillings.
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