Hazelnut Filling

Decorating By Trance Updated 22 Oct 2007 , 8:03pm by Trance

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Trance Posted 18 Oct 2007 , 11:55pm
post #1 of 19

Hi-
I have a request for a cake and she wanted a hazelnut or hazelnut/almond filling. Does anyone have a recipe for this? Is there such a thing?

Thank You,

Kelly

18 replies
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daisy114 Posted 19 Oct 2007 , 12:09am
post #2 of 19

Nutella! Nutella! Nutella! I mix about a 1/2 cup into my SMBC and use it for the filling. So delicious!

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vrmcc1 Posted 19 Oct 2007 , 12:04am
post #3 of 19

definately Nutella! It is in the pb & j isle of the grocery store.

Val

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AuntieElle Posted 19 Oct 2007 , 12:13am
post #4 of 19

I second or, third that! I eat that stuff like crazy!

Elle

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cakes47 Posted 19 Oct 2007 , 12:15am
post #5 of 19

MOST DEFINITELY ''Nutella''!
Soooooooo goooooood icon_smile.gif

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beachcakes Posted 19 Oct 2007 , 1:02am
post #6 of 19

Nutella is so yummy! It's a chocolate hazelnut spread. MMMM!!!

Solo makes a canned Almond filling which is not chocolate. It's in the baking aisle with the canned pie filling.

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Trance Posted 19 Oct 2007 , 11:06am
post #7 of 19

Thanks for the help! Does the cake have to be refridgerated after filling it with the nutella?

Kelly

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SuHwa Posted 19 Oct 2007 , 11:11am
post #8 of 19

Nutella doesn't have to be refrigerated.

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missmeg Posted 22 Oct 2007 , 3:56pm
post #9 of 19

I created my own cinnamon-hazelnut filling.

1 cup butter
1 lb powdered sugar
1/2-3/4 cup toasted hazelnuts, finely chopped
1/4-1/2 cup cinnamon-hazelnut coffee creamer (or just the hazelnut if you can't find the other)
1-2 t cinnamon
1/2 t hazelnut extract (if you can find it)

Beat butter and powdered sugar. Add hazelnuts and cinnamon, and enough creamer to easily spreadable consistancy.

It's to die for icon_biggrin.gif.

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beachcakes Posted 22 Oct 2007 , 4:08pm
post #10 of 19

Mmm! sounds delish missmeg! DH loves that coffee creamer!

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missmeg Posted 22 Oct 2007 , 4:11pm
post #11 of 19

Oh it is FABULOUS, beachcakes icon_biggrin.gificon_biggrin.gif. It's wonderful in a white cake or cinnamon cake. I have great success pairing it with my "famous" chai cake.

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beachcakes Posted 22 Oct 2007 , 4:15pm
post #12 of 19

hey - funny you mention chai cake. I bought a can of International delights chai powder, thinking it would be a great cake! But I haven't gotten around to making it yet! And i wasn't sure what to pair with it as a filling. How do you do your chai cake?

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missmeg Posted 22 Oct 2007 , 4:19pm
post #13 of 19

I use a box mix of white or french vanilla. I brew an extra-strong amount of tea and substitute it equally for the water called for on the box.

It's my most-requested cake.

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beachcakes Posted 22 Oct 2007 , 4:21pm
post #14 of 19

wow thanks missmeg! sounds great! I'm sure i could do it w/ the powder too.

BTW - how is pronounced? ch like Chair or like K? I do like chair, but not sure it's right?

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missmeg Posted 22 Oct 2007 , 4:23pm
post #15 of 19

Ch like chair icon_smile.gif. And you're welcome.

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beachcakes Posted 22 Oct 2007 , 4:57pm
post #16 of 19

icon_smile.gif thx!

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Trance Posted 22 Oct 2007 , 7:27pm
post #17 of 19

Thanks Missmegs, that does sound yummy! I'm assuming because of the butter and creamer it has to be refridgerated. Is this right?
Thank You

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missmeg Posted 22 Oct 2007 , 7:33pm
post #18 of 19
Quote:
Originally Posted by Trance

Thanks Missmegs, that does sound yummy! I'm assuming because of the butter and creamer it has to be refridgerated. Is this right?
Thank You



I don't icon_wink.gif. Because it's inbetween layers of cake and not exposed to outside air. Stuff like that I give to have a 36-hour room temp window. I just looked over the recipe again, and I probably use 1/4 cup of creamer. The sugar in it makes it shelf-stable, just like BC that uses milk.

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Trance Posted 22 Oct 2007 , 8:03pm
post #19 of 19

Good, because I had a request for a fondant covered cake filled with a hazelnut filling and I'm still a little confused if I can refridgerate fondant (I use the MMF) or not. Some say yes...others say no. And just to make life easy I was looking for something that did not. Can't wait to try it! Thank You for your recipe & help!!! Kelly

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