I am making a cake that will be covered in fondant. I was going to fill it with a regular buttercream. My confusion is that I have read that you can or can't use packaged snack pudding mixed in with the buttercream for a cake that isn't refrigerated? Please can somebody help?!

I am not really sure, but i would think that if it has pudding in it, that it should be refrigerated. Sorry i am not much help!

Thanks for the help.

I have seen it posted that if you use the snack pack puddings, they don't need to be refidgerated, but I think that would not taste so good. If you want a flavor, I would try flavoring your BC chocolate or with a fruit spread if you don't want to refridgerate it.


stephanie

I have used the non-refrigerator puddings before without any problems. I just make sure the cake doesn't sit around for days and days. I no longer use the puddings though (refrigerator or not) I just don't care for it. I prefer Buttercream and jam fillings.

Thanks for the input. I think I will stay away from them just to be safe and go with the jams and flavorings.

i read on another CC thread that a member called Hunts and they said that once opened, the pudding had to be refrigerated. So I assume the cake has to be refrigerated also.

allycook...have you tried nutella? its a chocolate hazelnut spread (usually by the peanut butter at the store). I used that with a yellow cake bc crumb coat and mmf. It was a big hit. Just another idea instead of bc in the middle.

Breezey, no I haven't tried nutella. Which grocery store did you find it in since you too are in Florida?

So if you use jam for the filling, would you need to refrigerate the cake? Or is it only if you mix the jam with butter cream that it doesn't need to be refrigerated?

I just order the baker's filling sleeve. It comes in a variety of flavors. Easy, simple and no fuss.

you can use pudding cups as long as they are not the refrigerated kind

nsouza, how do they taste?

i would like to know how filling sleeves taste too. i see them at the local craft store but have never dared to buy one. i am a chicken... also sort of a filling snob LOL

i always use the boxed pudding that you have to cook on the stove. i only let the cake sit for a day maximum without refrigerating it. i find it makes the cakes soooo moist and to me it is soooo yummy. pretty much everybody that i do cakes for ask me if if the filling is homeade...they love it. but not everybody has the same tastes.

the pudding snack packs arent refrigerated UNLESS OPENED. i wouldnt recommend using them unless you will refrigerate it.

an EXCELLENT filling that does NOT need to be refrigerated (provided it is in cool room temp for no more than 2 days) is chocolate ganache. you can use milk chocolate or dark chocolate. it is safe because the cream comes to a boil point (like pasturization) and the combination between sugar and fat suspend the micro organisms that need water to grow bacteria.

12 oz bag good chocolate chips
1 pint heavy cream

slowly bring cream to a boiling point. (stirring) then remove from heat. place choc in a metal or glass bowl and cover with the cream. dont touch or stir for 2 minutes. then stir until the choc is melted and mixed in. cool to room temp, if using milk chocolate, chill in the fridge for several hours then whip and it will be nice and fluffy like a mousse. if you use dark chocolate, you can coool it for a short amount of time and if you want it thicker, whip it a little then use it to fill and or ice your cake. smooth well, allow it to set up and then cover with fondant. this stuff continues to be the most requested and loved icing/filling that i make. people act like they've died and gone to heaven when they eat it...i just cant explain how wonderful it is!!!

if you want to do a fresh fruit puree filling, thicken it with cornstarch, cold water and sugar. (pm me if you want an exact recipe) and to make it stable at room temp for a couple of days, you can use a liquor that has a flavor that will compliment the fruit you use. i use raspberry chambord for most berries, and only need a couple of tb's per batch. not nearly enough to taste or to make anyone concerned (unless there is a request to specifically NOT use alchohol.)

allycook i have found it at publix and at super target. I really like it!! Its thick spread and pretty tastey HTH!!!

Breezy522- in what department at Super Target have you found it?
Thanks

I found it with the peanut butter and jellies. I believe it is in the same spot at the publix.

Thank you! I will have to look for it!!!!!!!!!

I have used the lemon, raspberry and chocolate cream pastry sleeves from www.countrykitchensa.com ( you can get them several other places but these were the cheapest I found) They are delicious! You can keep them at room temperature in the cake for 5 days, and in the fridge opened up to 5 monthd I think. They work great for hot summer days.