Vanilla Cheesecake Filling Using Instant Cheesecake Filling Or Pudding
Baking By cofeewoman Updated 21 Jul 2015 , 5:06pm by -K8memphis
HI,
I have a wedding cake for the 18th and it is outdoors in Virginia (humid). It is at someone's home, so the cake will be inside on stand, then on a covered porch. It's a 12 inch (octagon), 8 inch round and 6 inch octagon. Top and bottom both chocolate cake and 8 inch is WASC, both frosted in BC, no fondant, using SPS. Expecting 35 guests.
I have been searching for fillings that would taste best and work in the heat. I think a raspberry filling will be best for the WASC cake. For the chocolate cake she said a cheesecake filling vs caramel. I feel I need to use an instant CC flavor and not real cream cheese due to heat.
Two questions: I saw a raspberry whipped topping recipe somewhere, would this work or should I just stick with raspberry filling? Does anyone have a vanilla bean cheesecake filling that would hold up? I saw one and can't find it now using Jello instant cheesecake pudding.
This is my cousin's wedding, and the bride and groom's mother have basically given me free reign with fillings.
Thank you in advance. :)
there are 'sleeve' fillings available that are shelf stable -- the cream cheese one might do good pepped up with vanilla paste or you might wanna go with a Bavarian cream that you add some lorann oil cheesecake flavor to --
and likewise for whipped topping -- you need it specifically labeled that it says it is OK if it's not refrigerated --
you want to avoid anything that needs to be refrigerated --
ganache is a good filling too
Look for Jello Instant Pudding in Cheesecake flavor (I can only find at Walmart).
I mix 2 boxes (they're the small box) plus 1 cup heavy cream plus i cup milk/or half & half/or flavored creamer. all dumped in mixer and beat high about 4 minutes. refrigerate.
Any pudding or jello mix can be made into this kind of mousse filling. I do the cheesecake often and add 1/2 tub of marscapone cheese to it. there's also a cheesecake flavor emulsion. hope that helps
you have a four hour total window for that to be out of refrigeration before discarding
dang i bet it's killer tasting! just high mainteneance
Thank you all so much!!! I ordered the cream cheese & bavarian. I'm going to make the instant CC filling and see how that is. I truly appreciate your responses!! :)
first of all i'm positive that anything made with marscapone and cream will beat out sleeve filling any day of the week -- with that said --
" I feel I need to use an instant CC flavor and not real cream cheese due to heat. "
just so we're on the same page --- these two ideas are both equally dangerous -- the heat makes the potential for a hazardous situation greater -- it actually ensures it -- both need to be handled correctly for the safety of the guests and both must be refrigerated and discarded after no more than 4 hours total time out of the fridge -- that's including the time riding around in the cart at the store, the time it takes for filling, icing, decorating, delivering etc,.-- it all adds up fast --
some states only allow two hours
If I use sleeve cream cheese filling, I think it is Harris & Harris brand, it will spoil in just a couple of hours? I was reading on CC message boards it would be safe but I also read on one message board they read that people were split on that.
What filling would you use on a chocolate cake for a wedding? She has given me a green light and I can go back to her and suggest others that would be safer, since I am sure they will keep the cake out for hours. I am leaving at 2:30 to deliver by 3:30 and wedding is at 5:30. Also I won't be refrigerating... I should probably stick with buttercream and use Lorann's oil?
Is the raspberry filling safe on the WASC cake?
I just re-read again- I may have misunderstood. The sleeves are safe but anything made with "cream" ? I am planning on using the sleeve filling, if it's safe.
Sleeve fillings are usually shelf stable but when you buy it ask to be sure --no i can't say anything made w/cream or cream cheese is potentially hazardous because different jurisdictions have approved certain recipes -- I make shelf stable buttercream w/cream -- just not that simple -- can't make a blanket statement --
but your cake is going to need to be super sturdy -- it's gonna be out in the heat for hours & hours before the party starts --
I climate control my cakes -- for a 5:30 wedding -- first of all I'd determine the latest time possible to deliver under these circumstances -- and I would refrigerate and hold it cold in corrugated cardboard boxes -- deliver it at the last possible moment --
raspberry filling might be OK but no cake is gonna hold up in extreme temperatures/conditions without help
I am going to refrigerate the cake until I leave. Figured I will remove shelves so it will fit. I will make sure AC is running awhile in my car before I load cake.
It will be inside the house where the wedding will be and they are going to bring out after ceremony, onto a screened-in porch. I did convey to my cousin they chose BC and it is very hot in July. She understands this.
I am using SPS and it isn't a huge cake.12, 8 and 6 (small wedding). I may wait and bring just a tad later at 4ish but it is almost an hour drive.
Thank you for your help!!
you're very welcome -- hope all goes very well -- best to you!
cofeewoman - What did you end up using for the filling? How did the cake do?
I'm a bit nervous now after reading that the cream cheese filling may not hold up! My client is picking up her cake and driving about an hour to the event. I'm making an 8" and 10" blue velvet cake with "cream cheese" filling and I'll be using the SPS system as well. Wondering if I should use a cooked flour frosting which holds up to high temps and flavor it with bakery emulsion or use the bettercream with cheesecake pudding mix. Help?
sandradee -- the most important thing is safety and holding the cake at the proper temperature and that means under 40 degrees -- it can only be out of temperature (that is above 40 degrees) for four hours accumulated total before the bacteria multiply to an unsafe level and the filing needs to be discarded -- no, it won't taste bad but the very young, the very old and those with weakened immune systems can seriously suffer from it -- and of course no one wants that to happen --
so all the time it takes to purchase the cream cheese, drive it home get it back into the right temp, soften the cream cheese so it will combine with the other ingredients, make the icing, get it back down to 40 degrees, fill the cake, ice the cake get it smooth, decorate the cake, get it back down to 40 degrees after every step --
and if you're holding the cake in a home fridge then you need to ensure that the constant opening up of the door doesn't keep the temp above 40 degrees inside which warms up the filling again or you add that accumulated time in too -- which is nearly impossible unless you package it carefully inside the fridge --
add on the hour drive, what if she drives where it's sitting in the sun that will accelerate things too, then a few hours to be on display, another hour or two to be served -- you're way over the safety limits which is why many cottage food regulations forbid cream cheese altogether or require a two hour time limit -- not that you are or not a cottage baker just saying it's a big deal to ensure safety --
so all that to say i'd recommend using a non cream cheese non refrigerated filling
best to you
K8memphis - I wasn't planning on using real cream cheese filling because of just that. Sorry if it sounded like I was. I was curious as to which filling cofeewoman used and if the cake arrived to its destination safe and sound. :-) I'm going to be covering mine in fondant, so I'm thinking I'd like to use ganache under the fondant.
Quote by @%username% on %date%
%body%
