I usually make a mousse filling for my cakes but I am doing a RI transfer for this particular cake and have heard that you don't put the RI transfer in the fridg or it will be ruined. Sooo I need some type of filling that I won't have to refrigerate.
Thanks for any help
I'm partial to ganache and buttercream for my fillings, but if no one has any peanut allergies, this is my all-time favorite filling that's not an icing as well:
Two cups Bettercreme or Frostin Pride and one small box instant pudding. Whip until peaks form. Can be unrefrigerated for up to five days.