Marilyn Filling? Anybody Know?

Baking By seagoat Updated 16 Apr 2010 , 1:40pm by bobwonderbuns

seagoat Posted 27 Nov 2006 , 1:23am
post #1 of 15

I am looking for Marilyn filling? Has anybody ever had it? Looking for a recipe

Tia jessica

14 replies
JanH Posted 27 Nov 2006 , 1:57am
post #2 of 15

Okay, according to this bakery it's vanilla custard and buttercream:

http://larsonsbakery.net/cakes.htm

HTH

ShirleyW Posted 27 Nov 2006 , 2:08am
post #3 of 15

I found a bakery on line that offers a Chocolate Marilyn filling and a Rum Marilyn filling but it doesn't say what the fillings are made of.

seagoat Posted 27 Nov 2006 , 2:16am
post #4 of 15

yeah, i saw something from larsons bakery in WA state but no recipe..

I'ma still a lookin

seagoat Posted 29 Nov 2006 , 1:56am
post #5 of 15

just call me a dork..I guess I should look into things a little more! Thanks JanH

ShirleyW Posted 29 Nov 2006 , 1:59am
post #6 of 15
Quote:
Originally Posted by seagoat

just call me a dork..I guess I should look into things a little more! Thanks JanH




Well I missed it too, I am going to have a tee shirt made that says "I'm with the other dork" icon_biggrin.gif

bobwonderbuns Posted 29 Nov 2006 , 2:05am
post #7 of 15

Okay, super dumb question here -- I've never even heard of Marilyn filling! What is it supposed to be?

JanH Posted 29 Nov 2006 , 2:31am
post #8 of 15

You guys are too funny icon_smile.gif

seagoat Posted 29 Nov 2006 , 6:53pm
post #9 of 15

bobwonderbuns
That's what I am trying to figure out...But if I could take the time and read it's a buttercream and custard combination..

Thanks to JanH, she took the time..

Any suggestions on how it should be made? 75% butter cream and 25 custard? I have the worst time with vanilla custard. It always seperates so...i bought good ol jello pudding...ha ha ha ha~!

Edited to correct spelling...duh!

bobwonderbuns Posted 29 Nov 2006 , 7:41pm
post #10 of 15
Quote:
Originally Posted by seagoat

bobwonderbuns
Thats what I am trying to figure out...But if I could take the time and read it's is a buttercream and custard combination..

Thnaks to JanH, she took the time..

Any suggestions on how it should be made? 75% butter cream and 25 custard? I have the worst time with vanilla custard. It always seperates so...i bought good ol jello pudding...ha ha ha ha~!



Offhand I would suggest using a 4:1 ratio of buttercream to custard -- My exploding cake problem had the added bonus of not only having an overly dry cake but the filling was strawberry/cream cheese butterceam which was a 50/50 combination and not only did the cake explode, but before it did the center oozed out the sides (even with a buttercream dam to keep it in!) I've found for combo fillings like that, they just want a taste, so from now on I make a batch of buttercream and add a little bit of strawberry or raspberry preserves, enough to color and give taste to, but not enough to weaken the integrity and have it ooze out the sides. Does that make sense?

JanH Posted 29 Nov 2006 , 8:04pm
post #11 of 15

bobwonderbuns,

It sounds like you had a living creature (the blob?) hiding in your cake, waiting to escape icon_sad.gif

Getting back to the subject at hand:

For some reason, I thought the Marilyn filling would be layered - a thin layer of buttercream and then a schmeer of custard.

Having thought on it, I would proably use the Jello cooked custard, and pipe it over the b/c with the icing tip.

Not to be quarrelsome, but if you mix the b/c and the custard, isn't that just a pudding or mousse filling?

Someone needs to breakdown and call the bakery!

Okay, I chickened out about calling, but I have sent them an email and am awaiting their response.

seagoat Posted 29 Nov 2006 , 10:15pm
post #12 of 15

yeah, I thought about that too...if you act dumb and just ask questions about a cake, they will probably just tell you exactly what it is...

But then again, I didn't wanna pay the charge from Costa Rica

On another note, have any of you tried the French Vanilla buttercream by toba Garrett? Oh it is a nice sub to the reg buttercream and it stands up to heat also.. just wanted to give my thoughts

Jessica

JanH Posted 30 Nov 2006 , 5:37am
post #13 of 15

Wow, talk about great customer service!

When I checked my email this evening, there was already a response from Richard at the Larson's bakery.

He stated the Marilyn filling is very similiar to Bavarian Cream, but doesn't require refrigeration icon_smile.gif

(I still like the idea of two separate fillings nestled together....)

So that's that I guess. icon_wink.gif

sweettooth101 Posted 16 Apr 2010 , 4:04am
post #14 of 15

I've used a cream in cupcakes which is made with a custard (made with cornflour) cool it and add to buttercream. Doesn't require refigeration. if you think this is what it is and want the recipe let me know.

bobwonderbuns Posted 16 Apr 2010 , 1:40pm
post #15 of 15

I hope these pix post in the right order. The first one, the disaster, is the cake I spoke of. I fondly call it my "autopsy gone bad" cake. icon_biggrin.gif The cake baked up dry, I over-saturated it with a simple syrup, the filling was too juicy (should have been mixed with something) and I didn't know at the time about wire in cake. A combination of them all led to this disaster -- three hours before I was to deliver it!! icon_surprised.gificon_eek.gificon_confused.gif I called my friend over and 45 minutes later she had it fixed, which is the second picture. Honestly, that woman can do ANYTHING!! icon_lol.gif
LL
LL

Quote by @%username% on %date%

%body%