I have a few questions about the cake i'll be making.
I usually just use Ganache for my devils food cake, but with the humidity here in the philippines I'm scared it will actually melt or ooze under the fondant =/
I'm making this 3 tier devils food cake and what is the best filling? I have never tried buttercream, and I want to, whats the best buttercream for humid surroundings?
Its going to be covered in fondant, and its a 14' cake, will it be dense enough for fondant?
Yes, devil's food is dense enough for fondant. I use ganache, too, and it's at least as hot and humid where I live as it is in the Philippines! A nice chocolate buttercream would be good, too, but you need to make a dam around the edge of your filling with some extra-thick buttercream before you fill the layer, precisely so it won't squish out. By extra-thick, I mean something that has so much PS in it that you can form it with your hands. I generally use Sugar Shack's buttercream recipe (I don't know if there's a chocolate version), but if you want it to resist humidity even more, add a couple of tablespoons of cornstarch to that or any other powdered-sugar buttercream recipe. Another favorite of mine is a peanut butter filling that's in the recipe section here (assuming nobody has any problems with peanuts). It's delicious and complements the chocolate of the cake in a very nice way. If you use it, you'll still need a buttercream dam to keep it from oozing out the sides. Hope this helps some.
Strawberry filling! It's what I use in just about all my chocolate cakes!
That's thinking outside the box! How do you make it, Raiwoof?
This is even the better part..I don't. I use Smucker's SImply Fruit (NOT the seedless one). Everyone always raves about the filling!!
I've had success with strawberry & raspberry. Traditional combos.
MArianna Thank You so much!! I am going through with ganache and devils food cake.. I was just nervous because I havent made that big of a scale hehe and Since its a kids birthday party I think I'll skip on the nuts and i'll just put royal icing or extra rolled fondant on the sides so tahe ganache wont squeeze out! Thats an awesome idea I saw a video of it and i just didnt think about it! and the buttercream I found a few recipes i want to try to crumbcoat the cake..
the humidity is truly a killer when it comes to fondant and even making gumpaste flowers! baah! hahha
I'll have to try the strawberry filling.. since raspberry here is super expensive and hard to come by.. Thank you for your suggestions! I appreciate it a lot and will surely try to experiment and see what I like best! hehe
Do the peanut butter or the strawberry preserves need to be refrigerated? I'm going to make a cake on Friday night for a Saturday afternoon party but can't refrigerate it.
I'm not sure, but I wouldn't have thought they needed to be refrigerated.. I always store our preserves and peanut butter at room temperature, so I don't see why putting them in a cake would change that
I would think it doesn't require refrigeration. Besides when you buy it, it's not. UNLESS the container says to refrigerate after opening. But still, my jams and jellies I store in the pantry.
Raiwoof, thanks for the tip on the Smucker's. I'll be looking out for it, because I'd love to try it.
tiffany_8, I generally don't use a dam for my ganache, but it's the spreadable kind (2 parts chocolate to 1 part cream, by weight). I don't put it on too thick - maybe 1/4 or 3/8 inch tops.
goeasycakes and everybody else who posted about refrigerating the peanut butter filling - I never refrigerate either my peanut butter or the filling I make from it. I also leave my preserves out.
For kids, what about a cookies & cream filling?! I've had great success using a cream cheese frosting full of broken oreos - both for kids and even for a kitchen cake at a wedding - I had a lot of adults say it was their favorite!
I like caramel filling in my devil's food cake.
Caramel filling AND caramel frosting.
Caramel filling?!?! YUUUUUUUUUMMMMMMMMMMM!!!!! Must try!!!