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Cookie and Cream Filled cake

post #1 of 3
Thread Starter 
I was asked to do a wedding cake with the base layer filled with cookie and cream filling. Do I need to refrigerate the cake after filling up until the reception?
post #2 of 3
Nope. Just fold crushed chocolate cookies into your standard buttercream. Voila!
post #3 of 3
I would use Bettercreme or Frostin Pride to make the filling. It doesn't require refrigeration up to five days and it's not as sweet as butter cream. I use it in place of whipping cream to make a mousse. Two cups non dairy frosting and one small box instant pudding whip until peaks form and fold in cookies. I have also used the cookies and cream pudding it was really good.
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