I am doing a Baby shower cake this weekend and I am doing a neopolitan cake. 2 tier cake , 3 levels high. My tiers are going to be chocolate, vanilla and strawberry.
I am having trouble coming up with ideas on fillings for these layers. I am wanting to do a different filling for each level. My ideas are running low. I am needing some ideas for non refrigerated fillings.
My ideas so far are
chocolate cake with either a bavarian or peanut butter filling
vanilla cake with ganache filling
and for the strawberry cake I am thinking about a filling with fresh strawberry's. But I am not sure what filling I could use that would not have to be refrigerated.
I think we are making the same cake because I'm making the same thing except I also have another cake on top that will be yellow with pineapple filling.
I've been out here looking and I think I'm going to do either lemon curd or cream cheese filling in WASC, and I haven't decided on the strawberry but I like the idea of a peanut butter filling in the chocolate. I look forward to seeing everyone's ideas.
lemon curd sounds good! hmmm, got me thinking again.
Still stumped on the strawberry layer!
Hopefully we get some replies to help us!
good luck on your cake!
Strawberry Jam and Chocolate Ganache are the traditional fillings between the layers.
I'm going to be very honest....the peanut butter filling doesn't even sound good to me when you're talking about that type of cake. Sorry.
I would have a bavarian creme with the chocolate; strawberry mousse with the vanilla; and ganache with the strawberry or something like that. But no peanut butter in my opinion.
I agree peanut butter doesnt sound good,also some one could be alertgic to peanuts....vicky share the recipe to strawberry moose sound yummie have tried before....
This is the recipe I sometimes use for either a cake or just put in a fancy martini glass with a topping:
1 envelope unflavored gelatin
1/4 cup cold water
2 cups hulled, sliced or chunked strawberries
1/4 cup granulated sugar
1 cup heavy cream, chilled
3 tablespoons confectioners' sugar
Sprinkle gelatin over cold water in a small saucepan; let stand I minute to soften. Stir over low heat until gelatin is dissolved, about 1 minute. Remove from heat.
Place strawberries, granulated sugar and gelatin mixture in a food processor or blender. PurÃ©e. Pour into a bowl. Chill until mixture mounds when dropped from a spoon about an hour.
Beat cream and confectioners' sugar in a chilled bowl until soft peaks form. Stir one-quarter of cream into strawberry purÃ©e to lighten mixture. Fold in remaining cream.
Spoon into fancy glasses or use as a filling in cake. Chill 2 hours if in glasses.
This doesn't have to be kept in the frig after filling in cake, but should be if left out for a long time.
ok..off the subject but do you have a recipe for Chocolate Mousse filling??
I assume that the mousse will need to be refrigerated and I don't have space in my fridge to put the whole cake. I wouldn't have thought peanut butter either, my a co-worker has asked to do her son's groom cake and his favorite cake is yellow cake with peanut butter filling. I personally love peanut butter plain or with jelly or bananas or in cookies. Otherwise, no peanut butter for me. I thought maybe I was the strange one because I don't like Reese's cups or peanut butter pies. I may have to stick to buttercream.
THANK YOU VICKY...
thanks again vicky i cant wait to try i love strawberrys and cherrys my favs...
I have to disagree with the posters not liking the peanutbutter filling! It's awesome! One of my best combo sellers! I would ask the new mom which she prefers. That strawberry filling sounds yummy as well!
This is a 3-layer, 5 in. high and 8. in round cake... one layer each...
Chocolate mousse between the choc and vanilla cakes and strawberry mousse between the vanilla and strawberry cakes... like Neapolitan ice cream LOL!
Pastry Pride icing. Thanks everyone for your suggestions
I've done this type of cake before, but I kept it simple...vanilla buttercream as filling. I just let the different cake flavors come through. However, I do like the idea that rmelendrez suggested...chocolate and strawberry mousses.
By the way...I charge $10 extra for this cake!
I ended up just using buttercream in the middle. I couldn't refrigerate so I went basic and as Jennifer7777 says, just let the flavors of the cake come through. I made sugarshack buttercream but instead of my normal butter, vanilla, and almond flavors, I just used creme bouquet and it tastes awesome! I just bought it the other day and it was my first time to try it. I went light on the flavor so it's not overpowering and I hope it all tastes good together. I had quite a time baking my cakes but no real disaster - just 1 cake pan overflowed so I need to clean my oven now.
Way to go tracycakes!! I use creme bouqet all the time...it is great!!