awela Posted 19 Jan 2005 , 3:54am
post #1 of

I would like to try new fillings for my chocolate cakes. I'm open to new recipes from my friends on this forum. I was thinking on something like peaches, cream, etc. I will be grateful for your opinions/suggestions.

Thank you!!

15 replies
ameena Posted 19 Jan 2005 , 4:28am
post #2 of

There is an excellent Strawberry Cake filling recipe on this site. I have used it in my chocolate cakes.
http://www.cakecentral.com/cake_recipe-1927-Strawberry-Cake-Filling.html

I also have a grand marnier version which is wonderful. Too tired tonight to post it though.

princess.gif

sistersinsweets Posted 19 Jan 2005 , 2:32pm
post #3 of

icon_smile.gif How perfect I open the site this morning looking for a filling for a 3 tiered Heart shaped cake and find this recipe!!!!!
My cake is for my daughters 21st B-day tomorrow and will be 3 tiers all sour cream white cake with chocolate frosting and this filling all garnished and decorated with Chocolate hearts and the #21 made out of chocolate and choclate covered strawberries!!!!!!!!!!!!!!!!!!!!! It will be wonderful. I will post pictures after tomorrow.
THANKS A MILLION
Heather thumbs_up.gif [/b]

GHOST_USER_NAME Posted 19 Jan 2005 , 7:05pm
post #4 of
Quote:
Quote:


I also have a grand marnier version which is wonderful. Too tired tonight to post it though.

princess.gif




For those that don't want to spend the cash on grand marnier, you can use any orange-flavored liqueur:

Grand Marnier (finer, and more expensive)

Substitutes: Cointreau (drier) OR Triple Sec (sweeter) OR orange juice (non-alcoholic)

Curaçao: made from orange peels. It comes in blue, orange, red, green, and clear versions that all taste exactly the same.

Bauchant
Cointreau
Citrónge
Gran Torres
Sambuca carries an orange-flavored liqueur
Many, Many other local brands

orange liqueur Notes: The best (and driest) is Grand Marnier, followed by Cointreau, curaçao, and--the sweetest of them all--triple sec. Substitutes: kumquat liqueur OR mandarine liqueur OR Sabra liqueur (This is an orange liqueur with a hint of chocolate.) OR Midori OR rum OR orange extract (1 teaspoon orange extract = 1 tablespoon orange liqueur)

Yes, different brands are different qualities... but if your purse is a deterrent from trying recipe, think alternatives!! thumbs_up.gif Always remember, there is an alternate for every single high dollar brand of liqueur regardless of the flavor.

ameena Posted 20 Jan 2005 , 2:44am
post #5 of
Quote:
Originally Posted by sistersinsweets

icon_smile.gif How perfect I open the site this morning looking for a filling for a 3 tiered Heart shaped cake and find this recipe!!!!!
My cake is for my daughters 21st B-day tomorrow and will be 3 tiers all sour cream white cake with chocolate frosting and this filling all garnished and decorated with Chocolate hearts and the #21 made out of chocolate and choclate covered strawberries!!!!!!!!!!!!!!!!!!!!! It will be wonderful. I will post pictures after tomorrow.
THANKS A MILLION
Heather thumbs_up.gif [/b]




Isn't it great when things work out that way!

princess.gif

ameena Posted 20 Jan 2005 , 3:01am
post #6 of

Here is another recipe that I tried out for the first time a couple weeks ago. I used it in a white cake but I think it might taste okay in a chocolate cake. It is a Kahlua Raspberry Cream filling.

http://cakecentral.com/cake_recipe-1951-Kahlua-Raspberry-Cream-filling.html

princess.gif

ameena Posted 23 Jan 2005 , 2:54pm
post #7 of

For anyone interested, here is the link to the Strawberry filling with Grand Marnier.

http://www.cakecentral.com/cake_recipe-1952-Strawberry-Glaze-with-Grand-Marnier.html

sweeterbug1977 Posted 25 Feb 2005 , 12:52am
post #8 of

I made a mocha caramel buttercream to fill a chocolate cake I made recently. I just took my regular buttercream recipe and added mocha caramel liqueur to it until it tasted right for my taste. It was very good, but since the mocha caramel liqueur is alcoholic, it is definitely not a cake for the kiddies.

cakeconfections Posted 25 Feb 2005 , 12:59am
post #9 of
Quote:
Originally Posted by sweeterbug1977

\\ It was very good, but since the mocha caramel liqueur is alcoholic, it is definitely not a cake for the kiddies.




You can always bring the liquor to a boil and it burns out the alcohol. It still has the same taste just not the alcohol.

ameena Posted 25 Feb 2005 , 1:21am
Quote:
Quote:


You can always bring the liquor to a boil and it burns out the alcohol. It still has the same taste just not the alcohol.




Good to know. I made a blushing poached pear dessert that called for beer and wondered if the alcohol was burned out while it simmered.

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GHOST_USER_NAME Posted 25 Feb 2005 , 1:27am

Be forewarned...ALL the alcohol does not burn completely out. I did a lot of research on this--my late mom suffered from a liver ailment and couldn't even use mouthwash.

Trace amounts of alcohol remain. This can pose a problem for people who suffer from such diseases as mentioned above and/or alcoholism.

ameena Posted 25 Feb 2005 , 1:37am
Quote:
Originally Posted by cookieman

Be forewarned...ALL the alcohol does not burn completely out. I did a lot of research on this--my late mom suffered from a liver ailment and couldn't even use mouthwash.

Trace amounts of alcohol remain. This can pose a problem for people who suffer from such diseases as mentioned above and/or alcoholism.




Would it affect a child?

cakeconfections Posted 25 Feb 2005 , 1:47am

I do not think that there would be enough left to harm a child. I dont think there would be anymore left then you would find in vanilla extract.

GHOST_USER_NAME Posted 25 Feb 2005 , 2:04am
Quote:
Quote:

I do not think that there would be enough left to harm a child. I dont think there would be anymore left then you would find in vanilla extract.




Maybe so, but I was trying to get the point across that the doctors warned me that my mom should not have any food in which alcohol was included in the preparation--even cooked. This information may be of use to someone.

cakeconfections Posted 25 Feb 2005 , 2:09am

I was always taught that it burned out. but after i read your statedment i did some research. I did find that they have recanted that it will all burn out and that some does remain. That is the lovely thing about the fda, they say one thing and then can change it without even knowing that they have changed thier information.

Annalisa Posted 18 Mar 2005 , 1:04am

Hi Cali4dawn

Can you please post the recepie for the Grand Marnier filling, as I am doing a chocolate mud cake with orange flavouring and this would be a perfect filing.

Thank you


abba

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