Fillings For Basic Cakes

Baking By trisha leigh Updated 9 Jul 2014 , 11:04pm by Smckinney07

trisha leigh Posted 6 Jul 2014 , 5:55pm
post #1 of 14

AI've seen the thread of macsmom gourmet cakes & fillings. But I can't seem to find one that's more for basic cakes. I haven't started doing fillings but would like to do a few 6" ones to see how everything goes. So what fillings pair well with the chocolate, vanilla etc cakes?!

13 replies
AnnieCahill Posted 7 Jul 2014 , 2:10pm
post #2 of 14

My most popular of all time is cookies & cream.  All I do is take a ton of Oreos, break them up into pieces, and put in some buttercream to form a thick filling.  The cookies absorb the moisture from the buttercream and get nice and soft.  I use this filling with either chocolate or vanilla.  You can really do it with any kind of cookie.  Last year for my grandma's birthday I did chocolate chip cookies instead of Oreos.  I also do a peanut butter cup filling for chocolate cakes.  I make the peanut butter dream buttercream from this site, but add more heavy cream, and then fold in chopped peanut butter cups.  It is amazing.  Another filling I've done for vanilla cakes is a faux vanilla mousse.  I use a box of instant pudding and instead of milk I use heavy cream and whip it until it's fluffy.  You can use it for any of the flavors of instant pudding mix.  I also make a creme patissiere for vanilla cakes but it is more expensive and time consuming. 

johnbailey64 Posted 8 Jul 2014 , 1:19pm
post #3 of 14

Everyone here likes the  Bavarian cream, I use the sleeves for stability, usually. The pineapple in the sleeve is really yummy, but I don't love the strawberry or chocolate in the sleeve as much. Lemon is ok.


Jams or preserves work well. Strawberry with the chocolate is good. :-)

trisha leigh Posted 8 Jul 2014 , 2:01pm
post #4 of 14

AWhat do you mean by "sleeves"? I've seen that a lot on here but wasn't sure what it was. I know to build a dam with thick BC to keep some fillings from oozing out.

AnnieCahill Posted 8 Jul 2014 , 2:48pm
post #5 of 14

They are fillings that come in a long plastic pouch.  I haven't liked the ones I've tried, although I think some brands are better than others.

trisha leigh Posted 8 Jul 2014 , 2:56pm
post #6 of 14

AOh wow!! I did not know that! So you just purchase the fillings like that if u don't make your own?

johnbailey64 Posted 8 Jul 2014 , 5:09pm
post #7 of 14

yes  :-)

but you can get them anywhere  this is not my supplier , just an example

trisha leigh Posted 8 Jul 2014 , 6:09pm
post #8 of 14

AAre the sleeves what most bakers use? I just figured most fillings were handmade. Or do the sleeves offer flavors that you just can't make?

AZCouture Posted 8 Jul 2014 , 6:40pm
post #9 of 14

AI wouldn't use a sleeve filling for any reason, but yeah, they are pretty commonplace.

trisha leigh Posted 8 Jul 2014 , 6:48pm
post #10 of 14

AAZCoutour, I've seen that you post on many threads, do you have any suggestions on fillings for the more common flavors? I am a hobby baker, but I do want to offer and accomplish any order that may be placed with me.

Smckinney07 Posted 9 Jul 2014 , 12:28pm
post #11 of 14

AI've never tried any sleeve fillings but I've heard many people use them. No offence to anyone but I don't plan on using them.

I personally think almost anything goes well with chocolate or vanilla cakes. You can make a variety of BC: vanilla bean, cinnamon, chocolate, peanut butter, strawberry (or any berry even a mixed berry), mocha, matcha, hazelnut, caramel, dulc de leche...

I use fresh fruit slices. I make my own lemon curd, sometimes I'll even mix it with a little BC (also lime/orange). Flavored pastry cream. Cookies and Cream is a popular one as stated above, or any candy for that matter. I've used other candy fillings or used my own caramel and toasted nuts.

I also use ganache as a filling, again, in a variety of flavors: milk, dark, white, hazelnut, white choc peppermint, etc. you can infuse many flavors into ganache like cinnamon or whatever you want.

johnbailey64 Posted 9 Jul 2014 , 12:43pm
post #12 of 14

If I were a professional,or worked at/owned a bakery, I probably would not use sleeves. Fresh and handmade is better for sure!  But my cakes are almost always for friends and family. We don't even have a bakery for 45 miles, except the grocery store one.

trisha leigh Posted 9 Jul 2014 , 4:59pm
post #13 of 14

AThanks!! One more question, if doing half butter half crisco for BC, is it butter or plain flavor for the crisco? It is super humid here in south texas so I know my all butter BC will melt quickly

Smckinney07 Posted 9 Jul 2014 , 11:04pm
post #14 of 14

AIf you are going to use shortening, try to get some Hi-ratio shortening (you might have to order it depending on where you live). I believe Sweetext is a popular one. When I started out I tried using the shortening for the 'crusting' technique for smoothing-which never really worked for me but anyway the texture was really improved by the hi-ratio.

I believe I used a plain shortening to answer your question. I just use butter & confectioners sugar for my Kid BC when requested but I've found Italian/Swiss BC is so much easier to work with!

I certainly don't mean to sound like a snob or whatever, if you/your customers enjoy the sleeve fillings or box mixes then go for it. I imagine it's much easier. These ingredients make my cost go up but I've found it sets me apart in my area and it's just what I enjoy eating and working with.

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