How Do You Do Apply Fruit Fillings?

Decorating By Annabakescakes Updated 29 Jul 2013 , 1:10pm by JWinslow

Annabakescakes Posted 27 Jul 2013 , 5:35pm
post #1 of 15

I have seen many threads asking about fruit disc, either frozen or extra chewy, applied to the cake, or buttercream applied, then fruit on top inside a dam, to keep the filling from seeping inside the cake. 

 

Am I the only one who doesn't care if the filling seeps in? I think it is amazing, and none of my clients have ever complained. I put a very small diameter dam around the edge, pile on the jam, and put the next layer on. I press down to help it all soak in. YUM YUM!

14 replies
JWinslow Posted 27 Jul 2013 , 6:20pm
post #2 of 15
Quote:
Originally Posted by Annabakescakes 

I have seen many threads asking about fruit disc, either frozen or extra chewy, applied to the cake, or buttercream applied, then fruit on top inside a dam, to keep the filling from seeping inside the cake. 

 

Am I the only one who doesn't care if the filling seeps in? I think it is amazing, and none of my clients have ever complained. I put a very small diameter dam around the edge, pile on the jam, and put the next layer on. I press down to help it all soak in. YUM YUM!


I do the same thing.  Sometimes I will put a ribbon of SMBC that has the same fruit in it on top of the filling.

Annabakescakes Posted 27 Jul 2013 , 6:43pm
post #3 of 15

YUM! I love SMBC with jam or preserves for fillings, but it is too buttery for my taste without the fruit in it. 

JWinslow Posted 28 Jul 2013 , 7:48am
post #4 of 15
Quote:
Originally Posted by Annabakescakes 

YUM! I love SMBC with jam or preserves for fillings, but it is too buttery for my taste without the fruit in it. 


The recipe I use calls for a pound of butter but I only use 3 sticks.  Still is Yum!

Annabakescakes Posted 28 Jul 2013 , 8:32am
post #5 of 15
Quote:
Originally Posted by JWinslow 

Quote:
Originally Posted by Annabakescakes 

YUM! I love SMBC with jam or preserves for fillings, but it is too buttery for my taste without the fruit in it. 


The recipe I use calls for a pound of butter but I only use 3 sticks.  Still is Yum!

Wow, you're up late! Do you replace the butter, or just have a lighter product?

JWinslow Posted 28 Jul 2013 , 1:44pm
post #6 of 15

Was up later than the norm for me.  MY kids were having all kinds of "life emergencies"  or I should say drama that made me start my project much later than I wanted. I'm glad they trust me enough to help solve whatever is the problem considering they are grown.

 

Anyway,  I use a European style unsalted butter.  I've used Land-o Lakes and it worked just fine.  I don't replace with anything.  I started noticing other recipes were calling for 12 oz in stead of a pound so I tried it and it works great..

Annabakescakes Posted 28 Jul 2013 , 11:19pm
post #7 of 15

I'll keep that in mind! I would think it would be a bit easier to mix the fruit in, too, since it is less greasy. 

 

I was up super late because I refused to get stated until I had a cup of coffee, and I was doing home "testing" and couldn't have caffeine until I was done... UGH! 10 pm. 

icer101 Posted 29 Jul 2013 , 2:51am
post #8 of 15

I make all my fruit fillings. I put the filling first, and yes, the seeping into the cake layers makes it much better. Moist and delicious. I do use a dam when necessary. I torte my layers also, to make me have to  use more filling. I don,t just load the layers. Don,t wont the filling to run out over the edge, etc.

scrumdiddlycakes Posted 29 Jul 2013 , 3:28am
post #9 of 15

I feel ripped off if I eat a cake with fruit inside and it hasn't soaked in!

Depending on what I am going for, I will either puree/sieve whatever fruit/berry I want and mix it into IMBC, or I will just put it on slightly warm with a dam, so it really soaks in.

Annabakescakes Posted 29 Jul 2013 , 3:45am
post #10 of 15
Quote:
Originally Posted by icer101 

I make all my fruit fillings. I put the filling first, and yes, the seeping into the cake layers makes it much better. Moist and delicious. I do use a dam when necessary. I torte my layers also, to make me have to  use more filling. I don,t just load the layers. Don,t wont the filling to run out over the edge, etc.

 

Quote:
Originally Posted by scrumdiddlycakes 

I feel ripped off if I eat a cake with fruit inside and it hasn't soaked in!

Depending on what I am going for, I will either puree/sieve whatever fruit/berry I want and mix it into IMBC, or I will just put it on slightly warm with a dam, so it really soaks in.

I'm glad I'm not the only one! I was beginning to think there was something wrong with me for liking the fruit soaked in, with all the threads, lately, and over the years. There are "recipes" on here that say things like "stays on top of the cake" and "doesn't soak in". Several have a jar of  jelly melted down and mixed with a box of flavored gelatin, and a couple envelopes of unflavored gelatin, with a little bit of frozen fruit mixed it. Considering Jello tastes like medicine, I'm guessing it is pretty nasty, and chewy, since a box of jello calls for 2 cups of water, not more gelatin and a little fruit.

scrumdiddlycakes Posted 29 Jul 2013 , 3:53am
post #11 of 15
Quote:
Originally Posted by Annabakescakes 

 

I'm glad I'm not the only one! I was beginning to think there was something wrong with me for liking the fruit soaked in, with all the threads, lately, and over the years. There are "recipes" on here that say things like "stays on top of the cake" and "doesn't soak in". Several have a jar of  jelly melted down and mixed with a box of flavored gelatin, and a couple envelopes of unflavored gelatin, with a little bit of frozen fruit mixed it. Considering Jello tastes like medicine, I'm guessing it is pretty nasty, and chewy, since a box of jello calls for 2 cups of water, not more gelatin and a little fruit.


Ugh, sounds like those 'mousse' recipes that involve mixing boxed pudding into cool whip. (sorry, I'm judgy)

JWinslow Posted 29 Jul 2013 , 5:41am
post #12 of 15
Quote:
Originally Posted by Annabakescakes 

I'll keep that in mind! I would think it would be a bit easier to mix the fruit in, too, since it is less greasy. 

 

I was up super late because I refused to get stated until I had a cup of coffee, and I was doing home "testing" and couldn't have caffeine until I was done... UGH! 10 pm. 


Sorry I didn't get back to you until now.  I've been going, going all day.  Fixed the fondant, baked cakes and have been working on this interlocking squares design - It's coming out pretty good but it will be a LONG time before I'm gunna want to do this again. 

 

I would HATE having to wait that long for coffee.  Hope all went well.   Coffee is my beverage of choice.  I have annual blood tests which means fasting but my doctor said it's OK to have black coffee.  It's the cream & sugar that mess up the tests.  At least in my case...

 

Real fruit makes ALL the difference in the world.  Someone  recently posted a link to strawberry filling which can be used for other fruit as well.  Just can't get that fresh taste from a bottle!

Annabakescakes Posted 29 Jul 2013 , 6:16am
post #13 of 15
Quote:
Originally Posted by JWinslow 

Quote:
Originally Posted by Annabakescakes 

I'll keep that in mind! I would think it would be a bit easier to mix the fruit in, too, since it is less greasy. 

 

I was up super late because I refused to get stated until I had a cup of coffee, and I was doing home "testing" and couldn't have caffeine until I was done... UGH! 10 pm. 


Sorry I didn't get back to you until now.  I've been going, going all day.  Fixed the fondant, baked cakes and have been working on this interlocking squares design - It's coming out pretty good but it will be a LONG time before I'm gunna want to do this again. 

 

I would HATE having to wait that long for coffee.  Hope all went well.   Coffee is my beverage of choice.  I have annual blood tests which means fasting but my doctor said it's OK to have black coffee.  It's the cream & sugar that mess up the tests.  At least in my case...

 

Real fruit makes ALL the difference in the world.  Someone  recently posted a link to strawberry filling which can be used for other fruit as well.  Just can't get that fresh taste from a bottle!

I can't wait to see it! Have you been caking all day?

 

Coffee is mine, as well. Friday was the blood test, and I couldn't have coffee 24 hours before that, and Saturday I had another sort of testing *cough* that I couldn't have caffeine for 24 hours before and during. It was a nightmare. But now I am done, and my 7 vials of "samples" *cough* are in my HOME refrigerator, in a box then a gallon freezer bag, double zipped, ready to be over nighted to some lab in Florida.

 

I love Polaner all fruit, and Simply Fruit. It costs about 10 times more than those nasty sleeves of filling, but has to taste 100 times better, so I think it is a great value ;-)

Annabakescakes Posted 29 Jul 2013 , 6:22am
post #14 of 15
Quote:
Originally Posted by scrumdiddlycakes 

Quote:
Originally Posted by Annabakescakes 

 

I'm glad I'm not the only one! I was beginning to think there was something wrong with me for liking the fruit soaked in, with all the threads, lately, and over the years. There are "recipes" on here that say things like "stays on top of the cake" and "doesn't soak in". Several have a jar of  jelly melted down and mixed with a box of flavored gelatin, and a couple envelopes of unflavored gelatin, with a little bit of frozen fruit mixed it. Considering Jello tastes like medicine, I'm guessing it is pretty nasty, and chewy, since a box of jello calls for 2 cups of water, not more gelatin and a little fruit.


Ugh, sounds like those 'mousse' recipes that involve mixing boxed pudding into cool whip. (sorry, I'm judgy)

Yeah, that is just nasty. I hate cool whip, unless it is on pumpkin pie. I grew up eating it that way, and whipped cream just isn't the same, it is a "comfort food" for me :-) I can't even taste the chemicals when it is on pumpkin pie! I used to love cool whip on blue Jello, too. I tried it about 5 years ago, served it to my kids, and we were all about sick, it tasted like medicine and chemicals. I threw it out, and we made our own microwave lava cakes in  individual ramekins, instead. I will never use Jello again, after that.

JWinslow Posted 29 Jul 2013 , 1:10pm
post #15 of 15
Quote:
Originally Posted by Annabakescakes 

I can't wait to see it! Have you been caking all day?

 

Pretty much.  I should have said over lapping squares.  The squares are hollow.  I tried using cutters in the hopes to increase speed but couldn't get a clean and even enough cut.  Pulled out the pasta machine and made strips with the fettuccine cutter and put them together that way.  Time consuming but much neater.  Fruit filling is done and ready to go- raspberry

 

I'm getting ready to make ganache, then smbc to put the edible tier together.  Stencil and continue corner squares.  Somewhere in there I have been making gum paste orchids.  I broke a couple and needed to replace.  I will deliver to a local restaurant tomorrow for a surprise birthday party. 

 

I need a break from chocolate/raspberry cakes.  It just seems that's all I'm making these days. 

I start all over on Thurs. - My MIL's birthday is Sat and it will be another chocolate cake.

 

But right now I'm having coffee!  

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