I am making a birthday cake for my husband. He loves cheesecake, so I was thinking to make a devil's food cake with pieces of cheesecake added to the batter. For a filling, I am thinking cream cheese or using some of the cheesecake and making it into a filling by thinning it out a bit. I have never made a cake with an add-in before. Does the batter need to be particularly thick to prevent pieces of cheesecake from sinking? Will that even work? Thanks in advance for any advice!
I don't remember who it is on this site that makes a cake that has an actual cheesecake layer inbetween the two cakes layers.
I believe it was red velvet with cheesecake layer and then a red velvet on top. Decorated in buttercream. When I find it I will add the link. It looks absolutely scrumptious.
hbrown8176: I too, will be interested in how others respond. I saw a cake recently and don't remember where I was looking, but the title sounded like this is what is was talking about and I didn't have time to read it, but I too had quite a few questions about it. We will both learn something.
I don't know about putting cheesecake crumbs on the cake batter, but I did used baked cheesecake as my filling on some of my cakes. What I do is that, I bake my cheesecakes (on the same cake pan size of the cake you're baking) 2 days before I bake my cakes. I just put the cheesecakes in the fridge for 2 days and it get firms enough. It's actually a good filling for cakes coz it hold its shape nicely and firmly. If you see my cake photos the one w/ the folding and billowing techniques, I have cheesecake fillings in that. Hope that helps.