I have a receipe of yours for Choco Filling/Frosting. It uses butter, choco chips, whipping cream, conf. sugar and vanilla It is cooked in sauce pan. My question is does this need to be refrig. after the cake is filled, or can it be at room temp for a few days. Thanks Thanks Thanks
Hi there. No it doesn't require refrigeration as long as your room temperature is under 75F or so. It holds up fine in or on a cake for at least 4-5 days. Haha, around here nothing chocolate lasts very long!
Hugs Squirrelly Cakes
Haha, you are very welcome! Remember to let it cool when using it for a filling. You can always add more sifted icing sugar if you feel it is too runny. You can also re-heat it if you are using it for an icing and it starts to cool too much.
Just be really sure to have no lumps in your icing sugar because they will not dissolve, that is why you have to use sifted icing sugar.
Good luck!
Hugs Squirrelly Cakes
I'm glad you told me that because I never sift my sugar
. Could this also be used instead of Ganache for my groom's cake on the sides where you make it look like its running down, i'm sure theres a term for that!! Thanks again
Haha, well lumps won't dissolve in it because you are actually just heating on very low to melt, not cook, so you really cannot have any lumps.
It can be used to drip down the sides. But it is not a true ganache, it is a heated icing.
Recipe
Heated Chocolate Icing
I am posting this as this is the recipe I used for the Heart Cake.
I copied it from the original post I made to the Wilton site.
For a larger cake, double the recipe to fill. For a tube pan, this recipe will frost a cake that hasn't been torted.
Filling/Frosting
2 tbsp. butter
3/4 cup semi-sweet chocolate chips
6 tbsp. whipping cream, un-whipped
1 1/2 cups sifted icing sugar
1 tsp. vanilla
Place all ingredients in a small saucepan and heat over minimum heat, 1 0r 2 on my stove. Stir constantly until smooth. If you are frosting a cake, use immediately. If you let it cool too much, it becomes fudge like. If you are using as a filling, remember to place a bead of buttercream icing on the outer rim of your cake so the filling won't seep through. As a filling, you should cool to room temperature, whisk and pour onto cake. Let it set a few minutes before placing top layer over filling.
Oh, that looks yummy, Squirrelly! I'm going to have to give it a try this weekend! 
SquirrellyCakes, I tried your recipe for ganache and it was great! It was so easy. I had not saw your recipe for heated chocolate icing before this post. I am glad to have it and will try it tomorrow. It sounds great and your cake looks so good if I wasn't so lazy I would make it tonight. Thank you for such great recipes!
Bonnie
SquirrellyCakes, I tried your recipe for ganache and it was great! It was so easy. I had not saw your recipe for heated chocolate icing before this post. I am glad to have it and will try it tomorrow. It sounds great and your cake looks so good if I wasn't so lazy I would make it tonight. Thank you for such great recipes!
Bonnie
Glad you liked it Bonnie!
The heated icing, at first it will seem runny, but you can work with it, but if you overwork it while it is on the cake, it will start to appear fudgey, so you sort of need to work fast. You can let it cool and stir it and then pipe a border and such with it. Sometimes you need to add a bit more sifted icing sugar to get the consistency you want for piping. I am so used to it that I pipe the border with it still hot.
This is not a decorator type of icing, in that it is meant to be swirled on not really smoothed although this can be done with experience.
Hugs Squirrelly Cakes
Quote by @%username% on %date%
%body%