Help Me Find Non-Refrigerated Fillings

Baking By dandelion56602 Updated 26 Jan 2009 , 5:45am by dandelion56602

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dandelion56602 Posted 26 Jan 2009 , 1:00am
post #1 of 3

I sooooo want to give all filling options to a friend (my gift is making the cake for her baby shower). I know the fruits would be fine & of course buttercream, but I want more.

However, I'm so afraid of using puddings, custards or curds, mousses.

Can you guys help me? I just don't have the fridge space for a 12, 9 & 6" & I can't make all that in 1 day---I'm still slow!

1) Are any of the safe at room temp? If so, how long?

2) Are there any recipes that don't use eggs? For some reason my reasoning tells me this makes them non-room temp safe.

3) I would be glad to have links using Bettercreme (yeah! I found it at my local cash 'n carry). I did find the bavarian cream here, madeit & it was yummy

4) Any other recipes?

Or do I just need to offer what I can find in a sleeve? I'm just so afraid that they'll be nasty & I do like to offer as fresh & homemade as possible

Thanks in advance, I know there has to be someone that can help.

2 replies
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JanH Posted 26 Jan 2009 , 1:55am
post #2 of 3

You can make Melysa's frozen fruit filling (uses alcohol to make it shelf stable for a few days):
(Only 2-3 Tbsp. liqueur.)

More Bettercreme recipes found in these threads:

FYI, I use the sleeved pastry fillings all the time. They're conveniently packaged, easy to use and taste great.

Everything you ever wanted to know about ganache:
(Overview, master and other recipes including white chocolate. Also, how to glaze, smooth, stack and more.)

Chocolate 101:


BTW, the pudding cups are only shelf stable while "unopened." When opened, they as well as normal custard, mousse, etc. require refrigeration.

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dandelion56602 Posted 26 Jan 2009 , 5:45am
post #3 of 3

Lordy, lordy Jan thank you. I'll be reading that Bettercreme Fun while I listen/watch Traitor (hope it's not one of those movies you have to watch).

As for the sleeve fillings, are there any that are curd like? I LOVE lemon curd & use it for cakes here at home, but I always pop them in the fridge

I know last night in my long search that lasted til wee morn, I came across a recipe that used Bettercreme & jello. Something about mixing it & putting it in the fridge until jello dissolved, but I can't find it for the life of me.

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