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HELP!NEED suggestions for a filling for Pumpkin spice cake?

post #1 of 35
Thread Starter 
I want to make a Pumpkin spice cake for our family thanksgiving get together. But..........I cannot decide on a filling. I was thinking possible cream cheese, or a whipped cream filling of some sort. And a Mocha actually crossed my mind...........or dark chocolate! But that might be to much!

I need help from you CC'ers!! Let me know what you think.

A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

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A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

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post #2 of 35
I use a Penuche filling that is a family favorite, and has been used for 4 generations. It is amazing with Pumpkin Cake!

Melt 4 Tbl. butter with 1/2 cup dark brown sugar and bring to a nice boil, stirring often. Cool 10 minutes and add 1/4 cup canned evaporated milk or heavy cream and beat until glossy.
Add 1 1/2 cups-2 cups powdered confectioners sugar and beat until smooth.

Can be used as a filling or icing.

Kat
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Kats Suite Cakes......Cakes "to live for"
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post #3 of 35
i would say a simple cream cheese filling
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Cake decorating is an art and a blank cake is my canvas!
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post #4 of 35
I have made this before. For the filling, 2tbsp. butter, 1 cup pumpkin puree(not the pumpkin pie filling) 1/2 cup packed brown sugar, 1/4 tsp. cinnamon, 1/8 tsp nutmeg....combine all ingred. in a small sauce pan on medium heat. stir constantly until the mixture begins to simmer. cook for about 5-6 min. until the mixture turns into a deep amber color. chill in hte fridge for 2-3 hrs. it nees to be really cold before you use it. Then use your cream cheese icing with some pure maple syrup added to it. Delicious. hth I also think a brown sugar smbc would be great with this.
post #5 of 35
Thread Starter 
Those sound amazing!

I think I am going to try the Penuche filling(sounds awesome!) with the Swiss meringue buttercream frosting.


Thank you so much! [/list][/list]

A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

welldressedcakesbybrett.com

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

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A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

welldressedcakesbybrett.com

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

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post #6 of 35
I just made the recipe on here called Heavenly Pumpkin Spice Cake this evening and it is spectacular. Moist and fluffy and awesome flavor. I made a cream cheese frosting (half butter, half cream cheese, and powdered sugar) and added some cinnamon to it and it tastes great together. I tried mixing the leftover pumpkin with some of the frosting to make a filling but that didn't turn out so good. Too runny and a bit too strong on the pumpkin flavor. But I made 4 six inch layers to make 2 six inch cakes and I went ahead and put the filling on one of them to see how it is. The penuche filling sounds like it would be really good so I may have to try that one next time.
post #7 of 35
I agree plain old good cream cheese frosting does the trick for me. I have also done a pumpkin cream cheese but its a bit to much I think. Cinnamon cream cheese is also good.
post #8 of 35
I have the BEST filling for pumpkin... If your not decorating the cake I just let it ooze everywhere....
Or even top it hot when your serving the cake. I have fiiled a cake with it before too... Just do a thin layer. Im addicted!

Caramel Cider Sauce

1/2 - cup brown sugar
1 - tablespoon cornstarch
2/3 - cup apple cider
2 - tablespoon heavy cream
1 - tablespoon butter (not margarine)
salt to taste

In a saucepan, whisk brown sugar and cornstarch. Add cider and stir in the cream, butter and salt. Cook over med-hi heat, whisking constantly, until large bubbles form around the edge of the saucepan, about 3 minutes. Reduce heat to low and allow to thicken, about 2 minutes. Top with vanilla ice cream if you want and drizzle sauce over it.
post #9 of 35
all of these sound really good. I was going to suggest a caramel sauce so that idea has been expressed and I think the penuche sounds awesome too.
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I can do everything through Christ which strengtheneth me Phillipians 4:13
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post #10 of 35
The Heavenly Pumpkin Spice Cake that CreativeCakesbyMichelle is talking about is AWSOME!! The second time I made it I added pumpkin butter that I got at a cooking store and it was soooooo good. +1 to the cream cheese filling icon_smile.gif
post #11 of 35
Thread Starter 
Quote:
Originally Posted by mplaidgirl2

I have the BEST filling for pumpkin... If your not decorating the cake I just let it ooze everywhere....
Or even top it hot when your serving the cake. I have fiiled a cake with it before too... Just do a thin layer. Im addicted!

Caramel Cider Sauce

1/2 - cup brown sugar
1 - tablespoon cornstarch
2/3 - cup apple cider
2 - tablespoon heavy cream
1 - tablespoon butter (not margarine)
salt to taste

In a saucepan, whisk brown sugar and cornstarch. Add cider and stir in the cream, butter and salt. Cook over med-hi heat, whisking constantly, until large bubbles form around the edge of the saucepan, about 3 minutes. Reduce heat to low and allow to thicken, about 2 minutes. Top with vanilla ice cream if you want and drizzle sauce over it.




Oh Wow! This sounds PHENOM!! I think this is what I will go with. Caramel never even crossed my mind, but..... I do think it will pair up very well!

Thank you so much!

A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

welldressedcakesbybrett.com

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

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A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

welldressedcakesbybrett.com

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

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post #12 of 35
Quote:
Originally Posted by Brettley

Quote:
Originally Posted by mplaidgirl2

I have the BEST filling for pumpkin... If your not decorating the cake I just let it ooze everywhere....
Or even top it hot when your serving the cake. I have fiiled a cake with it before too... Just do a thin layer. Im addicted!

Caramel Cider Sauce

1/2 - cup brown sugar
1 - tablespoon cornstarch
2/3 - cup apple cider
2 - tablespoon heavy cream
1 - tablespoon butter (not margarine)
salt to taste

In a saucepan, whisk brown sugar and cornstarch. Add cider and stir in the cream, butter and salt. Cook over med-hi heat, whisking constantly, until large bubbles form around the edge of the saucepan, about 3 minutes. Reduce heat to low and allow to thicken, about 2 minutes. Top with vanilla ice cream if you want and drizzle sauce over it.




Oh Wow! This sounds PHENOM!! I think this is what I will go with. Caramel never even crossed my mind, but..... I do think it will pair up very well!

Thank you so much!



Its super easy to make too!
You have super tasty caramel in 5 minutes
It was my most requested cake last holiday season
Pumpkin with the Caramel Cider sauce
post #13 of 35
Quote:
Originally Posted by Brettley

Quote:
Originally Posted by mplaidgirl2

I have the BEST filling for pumpkin... If your not decorating the cake I just let it ooze everywhere....
Or even top it hot when your serving the cake. I have fiiled a cake with it before too... Just do a thin layer. Im addicted!

Caramel Cider Sauce

1/2 - cup brown sugar
1 - tablespoon cornstarch
2/3 - cup apple cider
2 - tablespoon heavy cream
1 - tablespoon butter (not margarine)
salt to taste

In a saucepan, whisk brown sugar and cornstarch. Add cider and stir in the cream, butter and salt. Cook over med-hi heat, whisking constantly, until large bubbles form around the edge of the saucepan, about 3 minutes. Reduce heat to low and allow to thicken, about 2 minutes. Top with vanilla ice cream if you want and drizzle sauce over it.




Oh Wow! This sounds PHENOM!! I think this is what I will go with. Caramel never even crossed my mind, but..... I do think it will pair up very well!

Thank you so much!



Its super easy to make too!
You have super tasty caramel in 5 minutes
It was my most requested cake last holiday season
Pumpkin with the Caramel Cider sauce

Let me know how you LOVE it after you make it
post #14 of 35
Quote:
Originally Posted by Brettley

Quote:
Originally Posted by mplaidgirl2

I have the BEST filling for pumpkin... If your not decorating the cake I just let it ooze everywhere....
Or even top it hot when your serving the cake. I have fiiled a cake with it before too... Just do a thin layer. Im addicted!

Caramel Cider Sauce

1/2 - cup brown sugar
1 - tablespoon cornstarch
2/3 - cup apple cider
2 - tablespoon heavy cream
1 - tablespoon butter (not margarine)
salt to taste

In a saucepan, whisk brown sugar and cornstarch. Add cider and stir in the cream, butter and salt. Cook over med-hi heat, whisking constantly, until large bubbles form around the edge of the saucepan, about 3 minutes. Reduce heat to low and allow to thicken, about 2 minutes. Top with vanilla ice cream if you want and drizzle sauce over it.




Oh Wow! This sounds PHENOM!! I think this is what I will go with. Caramel never even crossed my mind, but..... I do think it will pair up very well!

Thank you so much!



Its super easy to make too!
You have super tasty caramel in 5 minutes
It was my most requested cake last holiday season
Pumpkin with the Caramel Cider sauce

Let me know how you LOVE it after you make it
post #15 of 35
Thread Starter 
I will be sure to let you know how it turns out! I will post the pictures and I will let you know on here!
Thanks everyone for the ideas! You are all lifesaversicon_smile.gif

A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

welldressedcakesbybrett.com

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

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A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

welldressedcakesbybrett.com

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

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