Taking a survey to see what the best cake filling is... what you've used that got the most rave reviews. I'm looking to make a fondant TT cake with chocolate cake on bottom tier and vanilla for the top two, and of course I want the filling to be notable! Not sure if I should keep it simple and just use BC, or go with something else. I need some suggestions cause I haven't done a whole lot of this! Refrigeration might not be available, but I'd like to hear from everyone either way. Thanks!

Probably not what you are looking for with a chocolate cake, but if you ever need something quick and easy you can use Smucker's Spreadable Fruit. It's in with the jelly at your grocery store and I have used the strawberry with a white chocolate pound cake and gotten rave reviews. I have picked up a few jars to have on hand when I need something quick.

My favorite was a canned almond I picked up in the States. i can't remember the name but it had a nice almond taste. I often use pudding cups, and you could add flavour to those. No issue not refrigerating.

If you want a versatile filling that can be change easily is swiss meringe buttercream. You can make a batch then portion off amounts to add different flavours to. Chocolate, praline, mocha, raspberry, fruit puree or cream cheese. I am going to do this for a wedding cake that has vanilla cake, chocolate and marble tiers. I've mixed in strawberry and everyone just loved it.

By far, my peanut butter mousse. I cream the PB and fold it into ready-made Philadephia cheese cake filling that you get in the tub. Pairs well with Devils Food chocolate cake

My favorite, by FAR (and everyone goes NUTS for it) is my pistachio cream filling. Pair it with a chocolate cake and it's to DIE for! If you'd like the recipe PM me and I'll get it to you later... it's a little involved, but sooooooo worth it!

sugarplumfairy: how much of the different flavor would I add? I guess, what consistency should it be? Won't it loosen up too much? I had strawberry in mind but would I add strawberry jelly or something. Or the spreadable fruit that Melena suggested?

Thanks everyone for your input. They all sound wonderful. Keep 'em comin'!

Just a thought, I don't know who the cake is for, but some people don't care for fruit fillings. So I suggest using the pudding cups or some type of icing, not the fruit filling...just an idea

I use Martha stewarts SMBC which makes 9 cups of icing. In my The Confetti Cakes Cookbook it says to add the additions after the butter and vanilla are added.
Choc :1/2cup or 4 0z of melted semisweet (58%) choc add in steady stream while mixing on low. Choc must be cooled or it will melt the BC.
Praline: 1/2 cup or 4 oz of praline paste in small additions on low speed. Once incorporated, turn your mixer to high speed for one minute.
Mocha: 1/4cup or 2 0z of strong cold coffe and 1/4cup or 2 0z melted and cooled 58% semisweet choc eash in a slow steady stream while mixing on low speed.
Raspberry: 1/2 cup or 4 oz of seedless raspberry puree. I have used strawberry, mango, etc.
Cream Cheese: add 1 cup or 8 oz softened cream cheese.


I know martha has recipes for coconut SMBC that sound really yummy too.

HTH

I recently made a chocolate cake with coconut cream filling and everybody just died over it. I had people tell me that they usually aren't fans of coconut but LOVED this filling. I found the recipe here, using cream of coconut.

peg91170-could you direct me to that recipe??

i usually make some version of chocolate ganache and raspberry jam with fresh raspberries- it's my husband's FAVORITE!

i've also become a big fan of bavarian cream with ANY cake- i make my own so it's not something that you want to leave out in the heat or for any extended period of time. It is so delicious and creamy.

I love whipped ganache as a filling. Also, Toba Garrett's French Vanilla Buttercream makes a great filling.

You all are great! Thanks for all the ideas and the recipes. It helps me a ton! More are welcome!

yum!
thank you peg91170!!

Don't be afraid to go totally wild! I filled a vanilla cake with caramelized bananas and whipped (dark) chocolate ganache (both placed in the same filling layer; I used the ganache as a dam too). WOWEE!