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No Refrigeration Required Cake Fillings

post #1 of 10
7/2/08 at 12:44pm
Thread Starter 
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......
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post #2 of 10
7/2/08 at 1:01pm
Buttercream is your best bet. All shortening.
mary
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mary
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post #3 of 10
7/2/08 at 1:01pm
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
Aah, cake. . .the 5th food group!!
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Aah, cake. . .the 5th food group!!
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post #4 of 10
7/2/08 at 1:13pm
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.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #5 of 10
7/2/08 at 1:24pm
What about regular buttercream ( with some shortening)? Does it need to be refrigerated? I hear different stories....
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post #6 of 10
7/2/08 at 1:33pm
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
www.myspace.com/pinkbiz_sweets
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www.myspace.com/pinkbiz_sweets
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post #7 of 10
7/2/08 at 1:41pm
Quote:
Originally Posted by leahs

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.



I thought meringue buttercreams had to be refrigerated.
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post #8 of 10
7/2/08 at 10:05pm
I use meringue powder. icon_smile.gif
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #9 of 10
7/4/08 at 8:41am
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.
Pray The Rosary
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Pray The Rosary
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post #10 of 10
8/16/10 at 6:56am
Quote:
Originally Posted by leah_s

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.



I was thinking about doing this! Thanks Leah! I know this post is years old - but hey, I love the fact that you can go back and find the things that you need on here! icon_biggrin.gif
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