I need a good recipe for a cake filling that does not require refrigeration....because I am covering the cake with MMF. I have searched and searched but most fillings require refrigeration.

One of the cakes is going to be a red velvet and the other is going to be a carrot cake.

I thought about the "sleeves" of filling that come in 2 pound sleeves but none of them seem to work with these 2 types of cakes.

Please help!!!!!!!!! and thanks in advance......

Buttercream is your best bet. All shortening.

I have read on a few expert baking sites to be left unnamed that there is so much sugar in some of the recipes that it acts as a preservative and doesn't necessarily need refrigeration. of course any mousse type filling is a different story. . .i don't do those for that reason unless it's just a decorated dessert cake that can be stored in the fridge. I refrigerate my cakes before filling, after filling and crumb coating, and after icing (if BC) and try to keep fondant as cool as possible if i am using that.

Please don't use those sleeves. . .BLAH! the only one that i have tried that i will use is the raspberry. there are plenty of homemade recipes to find online. i guess i am a snob about that. . .no boxed mixes and all homemade fillings. local, organic, natural ingredients when at all possible. some ingred are impossible, but i certainly try my best.

I am not a food scientist or a pastry chef, but i have done alot of research online to find out lots of info.

hope this helps

I use a meringue based bc, and I mix that half and half with the sleeved fillings (some of which I buy in large buckets) and it comes out like mousse. yummy. Customers loive it. And it dosen't need refrigeration.

What about regular buttercream ( with some shortening)? Does it need to be refrigerated? I hear different stories....

usually most if not all of my cakes are not to be refigerated and a good portion is for outdoor parties and i usually just use buttercream which works just fine

( this is the recipe i use)

1 cup shortning
1 cup butter
2lbs of powder sugar
1 tsp flavoring ( usually vanilla)
6 tbl water

just mix butter, shortning untill smooth add tbl of water one by one and the flavoring mix until really really smooth add little by little the sugar until it fluffs up and there you go its gonna be perfect consistency for the filling if you want it a little softer just add another tbl spoon of water

I use meringue powder.

i used smbc mixed with fruit preserves/chocolate/peanut butter, etc...for most of my fillings. the recipe i used can be left at room temp. for a couple days, no problem.