Filling For Butter Pecan Cake???

Decorating By Michelle104 Updated 22 Dec 2008 , 11:03pm by RobzC8kz

Michelle104 Posted 18 Dec 2008 , 4:57am
post #1 of 13

I got a request for a butter pecan cake. No prob. What kind of filling do you do with this flavor?? My brain is frozen right now and I can't think....maple something? Does that sound good or yucky?? I just need some opinions.....thank you!!! icon_lol.gificon_lol.gif

12 replies
icer101 Posted 18 Dec 2008 , 5:12am
post #2 of 13

maple sounds good.... raspberry sounds good to me also...

Les Posted 18 Dec 2008 , 5:29am
post #3 of 13

Does the flavor have to be different than the cake? I was stumpted too as to what flavor would compliment the cake and ended up using butter pecan coffee flavoring (coffee mate or simlar brand) to my buttercream and it was a hit. You could probablly use a coffee syrup too.

KathysCC Posted 18 Dec 2008 , 5:33am
post #4 of 13

Cream cheese icing or filling. I always make cream cheese icing for butter pecan cakes. It goes together deliciously.

Katie-Bug Posted 18 Dec 2008 , 2:34pm
post #5 of 13

I always do Cream Cheese with Butter Pecan. Over Thanksgiving I did a Rum Butter Pecan, for the filling in it I just took chopped pecans, some Rum and Cream Cheese and made it the filling. Normally just frosting an pecans though..

-K8memphis Posted 18 Dec 2008 , 3:23pm
post #6 of 13

Toffee. Trust me on this one. Do a rum splash and this.

Recipe from Cookiemania by Jeri Dry and Alix Engle

1 cup flaked coconut
1 egg
1/2 cup evaporated milk (or cream)
1/4 cup butter (I use the extra cream butter)
1 cup firm packed brown sugar
1 tablespoon flour or cornstarch
1 teensy drop light Karo syrup* optional
1/8 tablespoon salt
1 teaspoon vanilla ( I use more)

I toast my coconut stirring in a dry skillet (because it is SO easy to burn it in the oven). I get my mine nice and brown so then I put it in a bowl to stop the browning.
Beat egg in a medium saucepan
Add milk, butter, brown sugar, flour, karo and salt
Bring to a boil over medium heat. (If you mix the flour with the sugar you won't have lumps
Cook until thick stirring constantly. At least like five minutes boiling.
Remove from heat, stir in vanilla and coconut.

The Karo keeps it from ever crystalizing.
I can fill an 8x12 quarter sheet with this amount.

cupcakemkr Posted 18 Dec 2008 , 3:38pm
post #7 of 13

k8memphis - that sounds perfect! Thanks for sharing the recipe, I think that would be great in a chocolate cake, or a vanilla cake with chocolate frosting...I may have to do this real soon!

question, when you say do a rum splash - you mean a rum cake or add a splash of rum to the toffee. thanks.

-K8memphis Posted 18 Dec 2008 , 4:04pm
post #8 of 13

A splash is simple syrup with flavoring in it, rum in this case. After the cake is baked, I have my splash in a squirt bottle, a ketschup bottle type squirt bottle and then just stream a thread of the splash all around the top of each layer like a giant scrolly. Then fill and ice.

Here's my story--this is my all time most ordered cake. My sister in law got married over 30 years ago. And whenever her wedding comes up in conversation to this day--they are still talking about that cake.

Even people who hate coconut love this because the sum of the whole makes it a different palate pleaser far beyond one individual flavor/ingredient. You don't taste it as coconut.

http://forums.egullet.org/index.php?showtopic=68445

In the twelfth post, the tenth photo there's a picture of the bottle and the amount I use. You'll be scrolling just past half way down.

It's equal parts sugar and water, boiled till it turns clear and then the alcohol added. For a quarter sheet, you need maybe one third cup sugar and water and then add the rum to taste, maybe a quarter cup. And watch the flame this stuff will burn up high. You're not necessarily using all that but that's a reasonable amount to make for that size cake.

So for a cake like for church I boil the alcohol in the boiling syrup for a few. For a cake for friends I add the alcohol after the fire is out.

Happy cakin'--you're gonna be famous.

cupcakemkr Posted 18 Dec 2008 , 4:56pm
post #9 of 13

Thanks for sharing that K8 - I read you wedding cake blog a while back - your story made laugh and cringe! I can't imagine doing that out of my home, and all those flowers!!! You win the best mom award for sure!

-K8memphis Posted 18 Dec 2008 , 5:36pm
post #10 of 13
Quote:
Originally Posted by cupcakemkr

Thanks for sharing that K8 - I read you wedding cake blog a while back - your story made laugh and cringe! I can't imagine doing that out of my home, and all those flowers!!! You win the best mom award for sure!




You're so sweet. Don't I wish.
Thank you.

Michelle104 Posted 18 Dec 2008 , 6:11pm
post #11 of 13

Thanks so much for the responses!! I haven't been online since last night and was hoping I'd have one response!! icon_lol.gif K8! You won me over! Gonna do the toffee one! I'm off to read your thread and I'll definitely let you know when I get famous!! icon_lol.gificon_lol.gif

Shelle_75 Posted 18 Dec 2008 , 6:13pm
post #12 of 13
Quote:
Originally Posted by KathysCC

Cream cheese icing or filling. I always make cream cheese icing for butter pecan cakes. It goes together deliciously.




thumbs_up.gif That's exactly what I was thinking!

RobzC8kz Posted 22 Dec 2008 , 11:03pm
post #13 of 13

I like Maple Buttercream. Reminds me of pancakes!

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