Hi, I am new to all this and would welcome some advice on making cupcakes with fillings in?
I have just done straight forward basic cupcakes so far. What would be the best filling to use? Can you use jam? And how do you go about filling the cakes? - do you scoop out the middle and after you've added the filling do you then cover the cake with frosting/icing?
Sorry to sound so stupid but I really am a brand new beginner at this. Thanks for any help. Beth x
Cupcake fillings can be the same product you would put between layers of cake. The same food safety rules apply, so anything that is shelf stable is ok to leave out, covered in a cool room (altho I would leave out any add ins...to weird texturally). I have filled them using various techniques depending on how thick the filling is. Use a large (long, there is one made for this) piping tip and shove it in thru the top and apply a bit of pressure or cut a small hole on top and use a piping tip for the thicker fillings. I wouldn't try to hollow out any cake. You don't need alot of filling, remember they are ordering cupCAKES. Then proceed to ice as usual. I fill all my fondant top CCs...
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