Briniga Posted 3 May 2012 , 3:46am
post #1 of

Hi I am trying to improve my cakes, icings & techniques & I am wondering what buttercream can I use that Ive seen in fillings after the cake is cut, its is so thick inside the cake & it looks like its almost an inch thick between the layers. Thanks icon_smile.gif

1 reply
MacsMom Posted 3 May 2012 , 3:57am
post #2 of

Sounds like a truffle filling.
I melt a block of almond bark (or 2 bags chocolate chips - or white chocolate) and quickly beat in 2 (8oz) cream chz at room temp. Beat til light and creamy. It will be thick when it cools. For more sweetness, add a cup of powdered sugar and vanilla (or any flavoring).

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