handovertheasparagus Posted 5 Mar 2012 , 5:02am
post #1 of

So... I'm making a cake for my cousins wedding shower this weekend and for the last week I have been pondering flavors. (flavor choice was left up to me) I was originally going with a simple WASC cake, but today I had an idea for a "Creme Brûlée" cake.

I've seen creme brûlée cupcake with the tops torched, but I haven't seen or heard of a Creme brûlée CAKE before. That doesn't mean it hasn't been done before though, lol. I thought back to my days working in the pastry kitchen of a nice hotel and making Creme Brûlée with vanilla beans and Grand Marnier and decided to do a test run.... I used the WASC recipe, but added vanilla beans and some orange zest and scattered caramelized sugar on the bottom of the cake pan before adding the batter. Its in the oven now and smelling divine. icon_biggrin.gif we'll see how it turns out!

Now, my question is- assuming this turns out how I hope it does, what would be a good filling for this Creme Brûlée cake? I had thought maybe a vanilla mousse, but the cake will be iced in white chocolate ganache and covered in fondant so it will not be refrigerated and will be out overnight. Any suggestions???

6 replies
scp1127 Posted 5 Mar 2012 , 5:54am
post #2 of

I have recipes for actual creme brulee filling that involve detailed methods to make a real creme brulee. I'm not sure about trying to torch (or simulate) the cake itself. I have other recipes for cake that have a sugar crust, but they don't resemble creme brulee.

Let us know how the cake turns out and maybe we can help. I'm just not sure how it is a creme brulee cake.

sweettreat101 Posted 5 Mar 2012 , 6:15am
post #3 of

Creme Brulee - MacsMom
2 boxes white cake mix
2 c flour
1 c brown sugar
1/2 c white sugar
1/2 c caramel sauce (like ice-cream topping)
1/4 t baking soda
1 pkg cheesecake pudding mix
1-1/2 t salt
2 c sour cream or 3 (6oz) containers caramel-type yogurt flavor.
6 eggs
1-1/3 cup Creme Brulee (Coffee Mate) or similar flavor coffee creamer
1-1/3 cup water
1/4 c oil
2 t vanilla extract **
2 t butter flavoring **Or 2 drams LoRann caramel flavor
*Filled with Caramel Filling and bavarian cream

handovertheasparagus Posted 5 Mar 2012 , 6:15am
post #4 of

It turned out pretty well. The sugared top turned out a little more chewy and less crispy than I anticipated but still not bad. I know I can't get the same texture in a cake as a creamy custard, but I was hoping to capture some of the Creme Brûlée flavor...that rich and yummy vanilla/caramel/hint of orange....

The Creme Brûlée filling sounds good! But I'm betting it need refrigeration...

handovertheasparagus Posted 5 Mar 2012 , 6:24am
post #5 of
Quote:
Originally Posted by sweettreat101

Creme Brulee - MacsMom
2 boxes white cake mix
2 c flour
1 c brown sugar
1/2 c white sugar
1/2 c caramel sauce (like ice-cream topping)
1/4 t baking soda
1 pkg cheesecake pudding mix
1-1/2 t salt
2 c sour cream or 3 (6oz) containers caramel-type yogurt flavor.
6 eggs
1-1/3 cup Creme Brulee (Coffee Mate) or similar flavor coffee creamer
1-1/3 cup water
1/4 c oil
2 t vanilla extract **
2 t butter flavoring **Or 2 drams LoRann caramel flavor
*Filled with Caramel Filling and bavarian cream


.

Ooh! I need to try that! It looks like a variation of the WASC as well, and doubled, which I needed anyway! Thanks! Though I'll probably need to leave out the Bavarian cream filling, as much as I would hate to. icon_sad.gif

scp1127 Posted 5 Mar 2012 , 9:47am
post #6 of

Yes, both need refrigeration.

AnnieCahill Posted 5 Mar 2012 , 1:37pm
post #7 of

You can do a couple of things to make the filling:

1. Bake an actual creme brulee and use it as a cake filling. Yes, you can do this. It's perishable and it does have to be refrigerated.

2. Make a pastry cream with heavy cream and swirl in a very dark caramel. Don't try to get the crunch in the filling. Any sugar will just dissolve. The dark caramel swirl is the best way to get the flavor. This also has to be refrigerated.

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