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Plse help! Cheese Cake filling for vanilla cake? - Page 2

post #16 of 19
10/2/12 at 9:04pm
I don't think pudding, once opened, is shelf stable. You need to check with the manufacturer or look on the label.

No cheesecake filling is shelf stable unless it is completely fake. No pudding, cheesecake filling, or ready-made cheesecake will work.

It will have to be shortening or butter and the cheesecake oil. Those oils have a very chemical, unnatural taste, but that is your only choice.

Edit: I forgot to mention that the powder mix in something shelf-stable may work, but make sure that the powdered pudding, once wet, does not need to be refrigerated.
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post #17 of 19
10/2/12 at 11:54pm
I buy the Cheesecake Factory cheesecake at Sam's. It's a large size.. 10 -12 inches and it's very good. I've used it several times and everyone's lived to tell about it. If you deliver a cold cake it will come to room temp slowly.
A closed mouth gathers no feet.
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A closed mouth gathers no feet.
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post #18 of 19
10/3/12 at 1:17am
OP, I"m in SA too (Gauteng). LorAnn's flavoured oils can only be bought online here, its quite expensive though. Roughly R365,00 per 100ml bottle.
When you say shelf-stable, do you mean its a cake the couple want to keep (as its top tier?) or just that you may need it to stand out for the night before and the day of?

If only for the event itself, I would suggest you make the cheesecake filling as you would for proper cheesecake... I am uncertain that a pudding-only filling would withstand the Cape Town weather, unless u build a good dam. Nothing beats a proper cheesecake in cake!
You could then torte and fill the cake, decorate and morning of and let it come to room temp and complete stacking etc.
HTH
Pearline
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Pearline
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post #19 of 19
10/3/12 at 5:22am
Thread Starter 
Quote:
Originally Posted by Pearl123

OP, I"m in SA too (Gauteng). LorAnn's flavoured oils can only be bought online here, its quite expensive though. Roughly R365,00 per 100ml bottle.
When you say shelf-stable, do you mean its a cake the couple want to keep (as its top tier?) or just that you may need it to stand out for the night before and the day of?

If only for the event itself, I would suggest you make the cheesecake filling as you would for proper cheesecake... I am uncertain that a pudding-only filling would withstand the Cape Town weather, unless u build a good dam. Nothing beats a proper cheesecake in cake!
You could then torte and fill the cake, decorate and morning of and let it come to room temp and complete stacking etc.
HTH

Yes,that is quite expensive. What I mean by shelf stable is that the cake just need to stand out for the day of the wedding. We've got quite hot and dry weather here in the Karoo. Thanks for everyone's input!
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