What Are Good Suggestions For Fillings For White Cake

Decorating By cakesbysweetness Updated 21 Jan 2009 , 4:54am by sayhellojana

cakesbysweetness Posted 19 Jan 2009 , 9:29pm
post #1 of 12

Bride wants Raspberry cream cheese filling or something else good. What are some good fillings that I can suggest and something not complicated. I have never put a filling in before. Does anyone have instructions(video) to show me the best way to do it?

11 replies
sweetbn Posted 19 Jan 2009 , 9:55pm
post #2 of 12

The way I was taught was to use an icing dam around the edge of the torted cake so the filling doesn't escape. I used the Costco recipe off this site but added some clear Vanilla to boost the flavour. It is simple, it just needs to be whipped in the KA and it makes lots of filling ( I was able to fill two 9" cakes, two 6" cakes, and twelve cuppies, plus some left over with this recipe). This recipe also offers other flavor suggestions if you have a look at it. HTH

cakesbyjen Posted 19 Jan 2009 , 10:04pm
post #3 of 12

for a white cake i'd say suggest lighter flavors, as to not overpower the lightness of the cake, lemons are good, raspberries, a light mocha flavor, pineapple, i think most fruits actually would be good, but i'd stay away from ganache or any heavy flavors like peanut butters and such...

sayhellojana Posted 19 Jan 2009 , 10:06pm
post #4 of 12

Filling cakes is super easy. Bake your layers, cool and level. Place the first layer on the board. If you are using a gooey filling like mousse, use a dam, if its a stronger filling you can get away without one. Spread the filling out like you would icing. Don't use too much, just a nice layer. Place the cake layer on top. Repeat if you have more layers.

Strawberry filling is my most popular with vanilla (white) cake. Just cook down strawberries with sugar and thicken with corn starch.

Dizzymaiden Posted 19 Jan 2009 , 10:17pm
post #5 of 12
Quote:
Originally Posted by cakesbyjen

for a white cake i'd say suggest lighter flavors, as to not overpower the lightness of the cake, lemons are good, raspberries, a light mocha flavor, pineapple, i think most fruits actually would be good, but i'd stay away from ganache or any heavy flavors like peanut butters and such...




I agree - some store sell high quality lemon, cherry, strawberry fillings. That would make your life very easy.

I love to take fresh strawberries - boil them down with a bit of sugar (to taste). Cool and then add whipping cream - this is a fluffy filling with a heavenly fresh strawberry taste!

good luck !

cakebaker1978 Posted 19 Jan 2009 , 10:18pm
post #6 of 12

This one sounds good. Especially with the Kahlua! Yum!

http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html

indydebi Posted 19 Jan 2009 , 11:25pm
post #7 of 12

I think ANYTHING goes with white cake! icon_biggrin.gif

YOu mentioned you've never used a filling before .... have you only made single layer cakes up to this point?

Artsygurl Posted 20 Jan 2009 , 12:19am
post #8 of 12

Strawberry! I love strawberry icon_smile.gif A really quick way to fill a cake is to use two or three jars (depending on how large the cake is) of strawberry jam or strawberry preserves. I like preserves because there are actual pieces of fruit in it.

A good tip that I once got from an instructor was to not only make an icing dam, but to also spread a thin layer of icing on the bottom layer of cake. This is to prevent a filling, with a thin consistency, from seeping into the cake. Good Luck! thumbs_up.gif

cakesbysweetness Posted 20 Jan 2009 , 2:08am
post #9 of 12

Yes I actually have make a two layer cake but I just used buttercream in between the layers. I just wasnt sure if there were any secrets and pointers to stacking on an actual filling. The consistancy is a bit different so I was worried about it soaking in layers and seeping out the sides. Thank you all for your pointers! I think that I will suggest the fruits.....strawberries, raspberry cream cheese filling and maybe the pineapple. I am sure any of these would be great! Thank you all! What does everyone suggest for a buttercream icing recipe for a wedding cake? Not too sweet....and how do I know if I want a crusting buttercream or non crusting?

kuki Posted 20 Jan 2009 , 2:13am
post #10 of 12

whipping cream with strawberry I love it , you can make the icing from chocolate glaze...

Dizzymaiden Posted 20 Jan 2009 , 1:57pm
post #11 of 12
Quote:
Originally Posted by Artsygurl

but to also spread a thin layer of icing on the bottom layer of cake. This is to prevent a filling, with a thin consistency, from seeping into the cake. Good Luck! thumbs_up.gif




I love this tip! I have had the worst time with soggy cake. Thanks!

sayhellojana Posted 21 Jan 2009 , 4:54am
post #12 of 12
Quote:
Originally Posted by Artsygurl

but to also spread a thin layer of icing on the bottom layer of cake. This is to prevent a filling, with a thin consistency, from seeping into the cake. Good Luck! thumbs_up.gif




This is a matter of preference I guess. I like when the filling and cake kind of infuse together. I mean, I use fairly thick fillings to begin with so there isnt too much seeping, but still...

Quote by @%username% on %date%

%body%