Filling Question: Needs To Be Room Temp Approved
Decorating By soccerma Updated 7 Sep 2012 , 9:57pm by BlakesCakes
I have a full sheet cake I am making for a client. She has requested that it be filled with cheesecake filling. When I took the order I had planned to fill it with cheesecake flavor instant pudding but it never a cured to me that my fridge isn't large enough to fit a full sheet inside. Since the cake will have to be at room temp for about 24 hours I think I'll have to come up with a plan B. So I'm thinking about using Bavarian cream filling... the prepackaged pastry type that you by in the sleeve.. and adding the dry cream cheese pudding mix to it to add the flavor. What do you think? Any suggestions? 
How big is your cake? Is there no way you can remove any of the fridge trays or shelves to help get in the fridge? Sometimes I remove my egg tray or milk trays and with a bit of jiggling can get a 13" cake in!! Take out whatever can survive a night not in the fridge & squeeze whatever has to be in! Can't help with the fillings as never tried either...... Good luck 
I think that might work. (The OPS suggestion.) I mix some whipped icing with the Bav. Cr in the sleeve and it's yummy. Since the cake has to sit out on display for several hours probably, you don't want to use a filling that has to be refrigerated anyway.
Here's a crazy idea. Can you mix canned evaporated milk and a little water with cream cheese pudding. Neither one needs refrigeration? Just thinking out loud. I would try it first to make sure the filling doesn't have an off taste from the evaporated milk. If so then what about mixing dry milk powder with milk...........or use that stuff that's shelf ready and is called something like Permalot. There's ways around this, we just need to be inventive. The sleeve Bavarian cream scares the heck out of me because of its slipperyness.
Here's a crazy idea. Can you mix canned evaporated milk and a little water with cream cheese pudding. Neither one needs refrigeration? Just thinking out loud. I would try it first to make sure the filling doesn't have an off taste from the evaporated milk. If so then what about mixing dry milk powder with milk...........or use that stuff that's shelf ready and is called something like Permalot. There's ways around this, we just need to be inventive. The sleeve Bavarian cream scares the heck out of me because of its slipperyness.
Actually I would mix the Bavarian sleeve stuff with vanilla instant pudding (check label to make sure it contains no milk) and cheesecake flavouring. That would thicken the sleeve mix to a better holding consistency.
Both Parmalat and evaporated milk require refrigeration after you open the sterile packaging...being shelf stable in the grocery store doesn't translate into shelf stable after opening and mixing.
And for true shelf stability you would also have to avoid the instant cheesecake filling which does contain dairy materials and therefore needs to be refrigerated after it is reconstituted.
Yes. Shelf-stable milk (unless powdered) is only shelf-stable while it remains hermetically sealed. Then it becomes as perishable as any other milk.
And I dunno about you, but I find shelf-stable milk (or even ultra-pasteurized) to taste more like milk of magnesia than milk of a cow.
If you can locate BetterCreme frozen quarts, you can make a shelf stable filling with it.
Beat vanilla BetterCreme to soft peaks. Take a box of cheesecake pudding mix and add enough hot water to make a soft paste with it. Take some of the beaten BetterCreme and add it to the paste to loosen it and then put that back into the rest of the BetterCreme. Beat until combined--about 1 minute.
Shelf stable at temps under 80F for at least 3 days and in the fridge for at least a week.
I get my BetterCreme at GFS.
HTH
Rae
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