I had a "Strawberry Shortcake" flavored cake from a baker in my area a couple months ago, and I would like to recreate it for myself. It was a layer cake with Strawberry filling and Vanilla pudding, I believe. Has anyone used a similar recipe to this? I haven't really worked with pudding as a filling, and I was wondering if there is a pudding that does not need to be kept refridgerated. Anyone know of any? My concern is that if I start offering this as a specialty cake for myself that I am going to have to purchase another refridgerator! Thanks in advance for your help!
sweetestthing,
There are pudding brands that do not have to be refrigerated. I think the brand I have used is called "Snack Pack". It is in the snack section (non-refrigerated), I noticed that not all grocery stores in my area carry it, I think I found it at Publix. Basically, if they have it in the refrigerator case, then it has to be refrigerated.
Honestly, never understood the puddings that were snack size that had to be refrigerated because aren't most of these used for children's lunches? I remember as a kid; other children bringing Jell-O puddings for lunch, our sack lunches weren't ever refrigerated. Anyways, I digress.
BTW, if you use pudding as a filling, remember to use a dam or your filling will leak out and/or mix in with the icing you try to ice the cake with.
I'm not sure about Snack Pack or other pre-packaged puddings not needing to be refrigerated after being opened. I thought it was their packaging that allowed them to be at room temperature.
Sorta like mayonnaise. Perfectly fine at room temperature before being opened. After that...well, it certainly has to be refrigerated!
So, I would try to make sure about that. I would think consistency would be a big issue after a period of time.
You can bur sleeved fillings that do not need to be refrigerated at Pheil & holling. They are really good.
ziggytarheel,
Good point, never thought of it that way.
My WMI told us that she uses the Snack Pack pudding for fillings all of the time. I also used it last November for a cake that was filled and crumb coated on a Sunday, Monday did the basketweave and piped decorations, delivered it on Tuesday night and it was fine.
I've also used those Snack Pack type puddings for fillings. I have left the cake out at room temp (covered, air tight) for a few days while we plugged away at eating it, and had no problems. Not sure if there's any difference between those and puddings you would make yourself at home (cooked or instant)?
What I found on pudding cups:
1. Pudding cups are aseptically packaged:
http://tinyurl.com/2zgov8
http://www.aseptic.org/
2. Upon opening the product, the aseptic field is broken so the uneaten portion requires refrigeration. (Just like an opened can of evaporated milk, etc. would require refrigeration.)
Faux pudding, mousse or bavarian cream fillings can made using Rich's Bettercreme are shelf stable for 5 days:
http://tinyurl.com/yt4eyu
Everything you ever wanted to know about Rich's Bettercreme and Pastry Pride:
(With frosting & filling recipes.)
http://forum.cakecentral.com/cake-decorating-ftopicp-1814171.html
Additional filling recipes, hints & tips:
http://forum.cakecentral.com/cake-decorating-ftopict-50338.html
http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html
HTH
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