Favorite Filling With Strawberry Wasc

Decorating By Bella-cakes Updated 21 Jun 2010 , 1:51am by kilikina_24

Bella-cakes Posted 20 Jun 2010 , 2:43am
post #1 of 9

I would like to make a strawberry WASC but I didn't want to just use van. bc as the filling, I plan on covering the outside with chocolate ganache and fondant..Plesae share your favorite filling so I can get some ideas..thanks so much!

8 replies
PiccoloChellie Posted 20 Jun 2010 , 3:24am
post #2 of 9

At first I was going to suggest a lemon filling....mmm strawberry lemonade! But since you're using ganache, I'm thinking a chocolate buttercream might be a better fit.

kimblyd Posted 20 Jun 2010 , 3:33am
post #3 of 9

I vote for strawberry filling. Yummy! Wilton has a good and easy recipe on their website.

kilikina_24 Posted 20 Jun 2010 , 3:34am
post #4 of 9

Cheesecake filling....or strawberry cheesecake filling....yum!!!

mbark Posted 20 Jun 2010 , 3:38am
post #5 of 9

I second the cheesecake filling. gonna try that one in my cake for next weekend

Bella-cakes Posted 20 Jun 2010 , 11:27pm
post #6 of 9

mmmm, they all sound really good thanks!! I think I'm going to go with the starwberry filling, hopefully it'll taste like a choco. covered strawberry.. icon_biggrin.gif I've never tried a cheesecake filling does anyone have a recipe for that?

kilikina_24 Posted 21 Jun 2010 , 12:57am
post #7 of 9

I use the recipe for cheescake filling in this document (scroll way down):

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

Bean123 Posted 21 Jun 2010 , 1:02am
post #8 of 9
Quote:
Originally Posted by kilikina_24

I use the recipe for cheescake filling in this document (scroll way down):

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




I just read that recipe and was wondering what 'frostin pride' is??

kilikina_24 Posted 21 Jun 2010 , 1:51am
post #9 of 9

It's the same as Bettercreme....which is a whipped, stabilized icing. It basically is like cool whip but you can leave it out of the fridge for 5 days. I've been able to find Bettercreme at Sam's. I've made the filling with cool whip before--your cake just has to stay in the fridge.

I've also used that ready made cheescake filling before. It's the kind they advertise that you just scoop into a graham cracker crust.

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