Can We Discuss Cake Fillings?

Decorating By beagledog100 Updated 4 Jun 2009 , 11:16pm by holly4409

beagledog100 Posted 27 Mar 2009 , 5:14pm
post #1 of 41

Up until now I have just used buttercream and a sleeve of premade raspberry filling for filing the cakes, but I am interested in learning what other types of fillings can be used. I have heard of bakers using pudding as a filling. Do you just make the pudding as directed on the package?

I don't bake cakes very often (usually for family parties), so I hate to experiment and ruin the cake but I have a feeling that there are so many great fillings that I have never thought of.

Please share your ideas for fillings.

One more thing....Is it common to use the filling (let's say raspberry) in between every layer or do you usually do one layer of raspberry and the remainder buttercream?

40 replies
foxymomma521 Posted 27 Mar 2009 , 5:23pm
post #2 of 41

You can put a couple layers of raspberry and a layer of bc! Fillings are my favorite part of the cake because there are so many options... My all time favorite is chocolate ganache... YUMMY. It's stable at room temp and it is outstanding! Look in the recipe section for Whipped Chocolate Ganache... you won't be sorry icon_biggrin.gif

mariela_ms Posted 27 Mar 2009 , 5:28pm
post #3 of 41

Thanks for starting this thread. I am terrible at fillings. I usually just use buttercream. I want to learn how to make my own strawberry/lemon/raspberry fillings, etc. And since I don't refrigerate my cakes I am afraid of what I can put in there.

Also how thick is your filling. Mine aren't thick at all, just a thin layer...

patticakesnc Posted 27 Mar 2009 , 5:29pm
post #4 of 41

Here is a link to a lot of filling recipes and ideas. http://www.ladycakes.com/Recipes/Fillings/fillings.htm

mariela_ms Posted 27 Mar 2009 , 5:30pm
post #5 of 41

wow! thanks for that link!

CakesIMake Posted 27 Mar 2009 , 5:33pm
post #6 of 41

thanks for this thread I am horrible with filling too.

baking4life Posted 27 Mar 2009 , 5:35pm
post #7 of 41

I have used bavarian cream filling in my cakes and it's delicious. Everyone loves my filling. I use it more on yellow cakes. I got the recipe online.
All you need is :
8oz of cream cheese at room temp.
2 small boxes of vanilla or any other flavor of pudding mix. (instant)
3/4 cup of milk
12oz of cool whip.

Beat the cream cheese and the milk. Gradually add the pudding mix. When you have added all your pudding mix and is beaten then you will add the cool whip. The recipe says to fold the cool whip with the mix but I beat it for a minute so it will blend well.

I hope this helps you very much.

sgauta Posted 27 Mar 2009 , 5:36pm
post #8 of 41

I mostly use buttercream too but I got a 'Fresh Strawberry Filling' recipe from this site that was delicious. I used it with the White Almond Sour Cream Cake -- YUMMY!!!

Sarah

MomLittr Posted 27 Mar 2009 , 5:40pm
post #9 of 41

I ususally make a "mousse" filling - using whatever flavor of instant pudding that goes with the cake flavor and instead of milk I use heavy cream. So easy, so yummy and it is very well received by everyone who eats it.

deb
thumbs_up.gif

baking4life Posted 27 Mar 2009 , 5:40pm
post #10 of 41

OMG! Thanks patticakesnc for that link now i have more variety on fillings. I break my head thinking of what filling to use. Now I have options. Which filling do you make the most and which one is your favorite?

beagledog100 Posted 27 Mar 2009 , 5:43pm
post #11 of 41
Quote:
Originally Posted by patticakesnc

Here is a link to a lot of filling recipes and ideas. http://www.ladycakes.com/Recipes/Fillings/fillings.htm




Thanks for the link. I go from not having any filling options to having too many....how do you pick?

Caralinc Posted 27 Mar 2009 , 5:45pm
post #12 of 41

Hi, I found many recipes right here at CC. Visit the recipe link and search for "fillings". Many are great! Good luck!


icon_smile.gif


Thanks patticakesnc for your link - can't wait to try some of those recipes.

Caralinc Posted 27 Mar 2009 , 5:46pm
post #13 of 41

Hi, I found many recipes right here at CC. Visit the recipe link and search for "fillings". Many are great! Good luck!


icon_smile.gif


Thanks patticakesnc for your link - can't wait to try some of those recipes.

Ballymena Posted 27 Mar 2009 , 5:50pm
post #14 of 41

Thanks patticakesnc!!!!

allie73 Posted 27 Mar 2009 , 5:53pm
post #15 of 41

Fillings seem to be my "thing." I make them all from scratch. I have never used pudding, and I probably won't unless I am asked.

Some popular fillings I use are:

Whipped chocolate ganache (and variations - mocha ganache, chocolate orange ganache, chocolate almond ganache)

Fruit curds - lemon, lime, orange, and blackberry

Raspberry mascarpone

Cookies 'n cream

French custard (and variations - French custard w/ fresh raspberries)

Bailey's "mousse"

aundrea Posted 27 Mar 2009 , 5:54pm
post #16 of 41

Great post! I too want to try new fillings! Thanks for sharing.

patticakesnc Posted 27 Mar 2009 , 6:00pm
post #17 of 41

I can't take the credit for that link. Someone here posted it on the Gourmet Flavors thread and I saved it. But it is a GREAT link!

SaraClassic Posted 27 Mar 2009 , 6:34pm
post #18 of 41

That link rocks! there is even diabetic options! thumbs_up.gif

Ariginal Posted 27 Mar 2009 , 6:50pm
post #19 of 41
Quote:
Originally Posted by laprofe

I have used bavarian cream filling in my cakes and it's delicious. Everyone loves my filling. I use it more on yellow cakes. I got the recipe online.
All you need is :
8oz of cream cheese at room temp.
2 small boxes of vanilla or any other flavor of pudding mix. (instant)
3/4 cup of milk
12oz of cool whip.

Beat the cream cheese and the milk. Gradually add the pudding mix. When you have added all your pudding mix and is beaten then you will add the cool whip. The recipe says to fold the cool whip with the mix but I beat it for a minute so it will blend well.





what is cool whip? is there something else similar or able to be used in its place? as i dont think we get that in NZ.. thanks..

great link by the way..

My favourite filling is white choc buttercream and seems to be very popular by all my customers too... it is regular buttercream

ie 125gram of butter
375g icing sugar
bout teaspoon of vanilla or what ever flavouring you want
and 1 tablespoon of milk

once i have made that i then melt some white choc this i dont measure just whatever takes my fance at the time hehe.. and add it in and recream it

in the cooler weather it is fabulous.. i layer my cakes with it and then coat the cake then put in the fridge and sets very nicely and seems to hold up quite well.



I hope this helps

holly4409 Posted 27 Mar 2009 , 6:51pm
post #20 of 41
Quote:
Originally Posted by foxymomma521

My all time favorite is chocolate ganache... YUMMY. It's stable at room temp and it is outstanding! Look in the recipe section for Whipped Chocolate Ganache...




foxy-- is it room temp stable because you heat it up? i just assumed not because the recipes i see have heavy cream (dairy) until i saw this thread but if there's something i don't know, awesome, i can learn something new!

i want to make it this weekend, but i don't want to get my friends sick...

PinkZiab Posted 27 Mar 2009 , 7:27pm
post #21 of 41

I rarely fill cakes with buttercream myself. The possibilities for filling are endless, fresh fruit, fruit preserves, mousses, bavaroise, mousseline, puddings/custard/creams, ganaches (and all of those can be flavored and combined in hundreds of different ways to make new fillings). I make all of my fillings (and my cakes) from scratch... nothing in a box or jar will EVER taste as good as pudding or fruit preserves made from scratch! Just check out websites and use your imagination... the possibilities are endless!

foxymomma521 Posted 27 Mar 2009 , 7:28pm
post #22 of 41

No clue why its stable (maybe the sugar in the chocolate?), but I assure you it is. There have been MANY threads on the subject if you do a search... I was leery before I left it out the first time, but it's just fine...

beagledog100 Posted 27 Mar 2009 , 7:30pm
post #23 of 41
Quote:
Originally Posted by PinkZiab

I rarely fill cakes with buttercream myself. The possibilities for filling are endless, fresh fruit, fruit preserves, mousses, bavaroise, mousseline, puddings/custard/creams, ganaches (and all of those can be flavored and combined in hundreds of different ways to make new fillings). I make all of my fillings (and my cakes) from scratch... nothing in a box or jar will EVER taste as good as pudding or fruit preserves made from scratch! Just check out websites and use your imagination... the possibilities are endless!




Do the puddings and custards soak into the cake? I am afraid that I will have a soggy cake.

lindambc Posted 27 Mar 2009 , 7:46pm
post #24 of 41

There is a great gourmet flavor thread on here. We have shared lots of recipes for cakes, fillings and frostings, I love it.

One of the CC members has made a document we can access online. She updates it when we add new flavors, here is the link:

http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs

holly4409 Posted 27 Mar 2009 , 8:00pm
post #25 of 41
Quote:
Originally Posted by foxymomma521

No clue why its stable (maybe the sugar in the chocolate?), but I assure you it is. There have been MANY threads on the subject if you do a search... I was leery before I left it out the first time, but it's just fine...




thanks! i didn't even think to search other threads, i just assumed, but i guess it would make sense, since i leave buttercream out.

it's my best friend's birthday this weekend and she's having a party, so i think i am going to do a chocolate WASC and chocolate ganache filling. i am going to try a topsy turvy again, now that i know what to do differently.

fosterscreations Posted 23 May 2009 , 2:36am
post #26 of 41

I posted a similar question regarding ganache fillings as to how long they could be out of the fridge. The response I got from several pastry chefs was that the ganache was fine in a cake for 24-48hours.

Zamode Posted 23 May 2009 , 2:58am
post #27 of 41

Whimsical Bakehouse has two terrific fillings that are probably my favorites, the oreo/cookies & cream and the French custard, that stuff is awesome.

djs328 Posted 23 May 2009 , 3:08am
post #28 of 41

Fresh strawberries and whipped cream are a fav in my family. Yum! Just have to decide if you want a filling that will require the cake to be refrigerated or not.
When you are starting, try using instant pudding whipped with 1/2 n 1/2 or cream instead of milk...also, preserves make a good filling. And anything with cream cheese and/or chocolate: I'm IN!!! icon_smile.gif

maude Posted 23 May 2009 , 9:36pm
post #29 of 41

Great info here, I want to try different fillings as well. I'm still not sure how to know which ones require refrigeration or not.

hunzz71 Posted 23 May 2009 , 9:56pm
post #30 of 41

I love to use chocolate ganache and flavor it with different liquors. So yummy!!!!! I also like to use pastry pride (no- dairy whipped topping) mixed with fresh fruit. Holds up well and can sit out for a bit since it is non-dairy. A local shop I go to carries apple filling and caramel filling and they are both soooooooo good.

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