Do any of you experienced wedding cake people have any ideas on what I should use for filling for my wedding cake I'm going to make. I wanted to use strawberry mousse but I'm just not excited about how my practice batch turned out. I had in mind something really thick like a custard but apparently mousse isn't that thick. I need to get an insider at costco. Any ideas??
P.S. I made my practice mini wedding cake.. and it actually looked like a wedding cake! Shock of all shock! hehe
You can make a curd out of lemon or lime. They are custard-like, and filled with fruit flavor.
Theresa 
Mousse is pretty thick. Was yours runny? Strawberry mousse is a very popular filling for me. I make it quite a bit. Mine is not runny. When you folded in your strawberry mixture into your heavy whipped cream did you FOLD it in or did you MIX it in....if you mixed it that's why it's getting runny???? Just a thought.
I make a really good strawberry filling that gets thick like a custard.
I don't know the exact proportions but I think I can explain it okay.
I cut up about 2 lbs of fresh strawberries.
Put about 3/4 of them in a saucepan with about 2 teaspoons of lemon juice and add sugar, maybe about 1/2 to 3/4 cup, depending how sweet you want it to be.
Turn the heat on under the saucepan to a medium and cook and stir until the sugar dissolves and the strawberries cook down to where you can't see whole pieces, just little chunks (about 5 minutes). At this point you can add more sugar to taste if it's not sweet enough and cook a little more until the sugar is dissolved. Remove from heat.
In a small bowl, mix some cornstarch and cold water until you make a smooth paste. I start with about 1-2 Tablespoons of cornstarch and about the same amount of water and slowly add water a little at a time until you can stir it to a smooth paste. Then slowly pour this into your saucepan (start with about 1/2) and put it back on medium heat and stir till it comes to a full bubbly boil. You want it to get quite thick. If it's not thick enough, stir in a little more of the paste and get it boiling again. Do this until you get a thick mixture. (How much you need depends on how juicy your strawberries are.)
Then remove from heat and cool for a few minutes. Then add the remainder of the chopped strawberry pieces, stir and transfer to a bowl. Press saran wrap against the strawberry mixture and cool in the refrigerator until needed. (You don't want to just cover the bowl with saran because the condensation will add liquid to the mixture and you don't want it to get soupy.)
Try this and I think you will be very pleased. It's one of my popular fillings.
The filling that project queen just typed is my favorite as well. I also do the same thing with frozen raspberries but I just put the whole bag in the pot with 3/4 cup of sugar (I still like it a little tart) and 1 or 2 tbsp or liqueur. Bring to a boil and simmer gently until all the sugar is dissolved. Mix 3 Tbsp of Cornstarch with 1 tbsp of Lemon juice and 2 Tbsp cool water until smooth and pour slowly into mixture while stirring. Boil gently stirring frequently until mixture thickens and has a glossy look. You can add more cornstarch mix if it seems to be too thin (Sometimes there is more moisture in some brands than others.) Remove from heat and pour into a container to cool and cover pressing saran wrap onto mixture. Once cooled to room temp. place in fridge overnight. It should be perfect to use the next morning. I am actually using this and lemon curd with white cake for the wedding I am doing in May and I have a bride who wants me to to a tasting with it in chocolate cake. I haven't tried that yet.
I make a really good strawberry filling that gets thick like a custard.
I don't know the exact proportions but I think I can explain it okay.
I cut up about 2 lbs of fresh strawberries.
Put about 3/4 of them in a saucepan with about 2 teaspoons of lemon juice and add sugar, maybe about 1/2 to 3/4 cup, depending how sweet you want it to be.
Turn the heat on under the saucepan to a medium and cook and stir until the sugar dissolves and the strawberries cook down to where you can't see whole pieces, just little chunks (about 5 minutes). At this point you can add more sugar to taste if it's not sweet enough and cook a little more until the sugar is dissolved. Remove from heat.
In a small bowl, mix some cornstarch and cold water until you make a smooth paste. I start with about 1-2 Tablespoons of cornstarch and about the same amount of water and slowly add water a little at a time until you can stir it to a smooth paste. Then slowly pour this into your saucepan (start with about 1/2) and put it back on medium heat and stir till it comes to a full bubbly boil. You want it to get quite thick. If it's not thick enough, stir in a little more of the paste and get it boiling again. Do this until you get a thick mixture. (How much you need depends on how juicy your strawberries are.)
Then remove from heat and cool for a few minutes. Then add the remainder of the chopped strawberry pieces, stir and transfer to a bowl. Press saran wrap against the strawberry mixture and cool in the refrigerator until needed. (You don't want to just cover the bowl with saran because the condensation will add liquid to the mixture and you don't want it to get soupy.)
Try this and I think you will be very pleased. It's one of my popular fillings.
Projectqueen,
Does it need to be refrigerated after I tort the cake?
No, no refrigeration necessary at all.
The only purpose of refrigerating it until needed is to get it nice and thick and firm.
When you are ready for it, put a nice thick icing dam around your cake edge, give the filling a stir and spoon it right onto the cake, smooth it out, add your next layer, etc.
I have left this out once the cake has been iced with no problems. Once it's firm it doesn't melt again.
Good luck, I think you will like it.
No, no refrigeration necessary at all.
The only purpose of refrigerating it until needed is to get it nice and thick and firm.
When you are ready for it, put a nice thick icing dam around your cake edge, give the filling a stir and spoon it right onto the cake, smooth it out, add your next layer, etc.
I have left this out once the cake has been iced with no problems. Once it's firm it doesn't melt again.
Good luck, I think you will like it.
Thanks, I'm going to try it today.
project-queen have you made your strawberry mousse filling with a chocolate cake? I am looking to try a new filling with a chocolate cake for this weekend. And do you refrigerate after torting? TIA
My recipe is not a mousse, just a thick strawberry filling. I have not made it with chocolate cake yet but I think it would taste just great (think of chocolate covered strawberries, yum!)
No, no refrigeration necessary at all.
The only purpose of refrigerating it until needed is to get it nice and thick and firm.
When you are ready for it, put a nice thick icing dam around your cake edge, give the filling a stir and spoon it right onto the cake, smooth it out, add your next layer, etc.
I have left this out once the cake has been iced with no problems. Once it's firm it doesn't melt again.
Good luck, I think you will like it.
Thanks, I'm going to try it today.
Great, let me know what you think! Just make sure to get it thick enough with the cornstarch mixture and make that come to a boil before you remove it from the heat and you will be fine. Enjoy.
Projectqueen--How far ahead can you make the cake with this filling? My cakes are usually constructed two full days before they are eaten. Don't want things to get soggy, or worse yet start to spoil.
Any cakes that I have made 2 days in advance I would keep refrigerated until needed. I have never had a problem with the cake getting soggy after that amount of time, though.
Quote by @%username% on %date%
%body%