pudding. Make an icing dam, then put pre-made snack pack pudding in there. Tasty!!
Where do you buy these "in the sleeve" fillings? I've never seen them before.
I get them from my local cake supply store. The lady who runs this is FABULOUS about having a great inventory of whatever I need!
Here's another option: http://www.sugarcraft.com/catalog/misc/food.htm#cakefilling
I just made raspberry cream filling - it is SOOO good! I got the recipe on this site (?rich cream? can't remember the name) it's easy -
1 qt heavy cream
1 pk jello instant vanilla pudding (4 serv size)
1/2 - 3/4 cup raspberry filling (I used the "sleeve" kind)
whip the cream and pudding until thick, then fold in the filling!!! so easy and delicious!!
Pastry Pride whipped up with crushed oreos folded in.
Or, the same with raspberry preserves folded in.
Or, whipped chocolate ganache!!
i have been wanting to try a filling also the whipped cream and strawberry one sounded like something i would really like, how exactly do you make that and on what flavor cake? white, strawberry?
I like Ganache or Raspberry Mouse.
I have a recipe from Scrach for the mouse, but then I came up with a quick and easy sub.
This is good for torting 2 -- 9" cakes.
2 cups whipped cream or whip topping.
1 pack. raspberry jello
1/2 container of raspberry pie filling.
2/3 cup boiling water.
set up a large bowl, that fits in another bowl that can have ice in it. (or a couple of ice packs.) the jel types work really good since they are pliable.
Whip the cream or thaw the whipped topping.
Add the boiling water to the jello, mix well. Put the bowl on top of ice water or ice pack, the jello will start to gel, add raspberry pie filling and mix well, you will see the the whole thing come together.
Add the whipped cream to the mixture and let it set for about 5 minutes. You can transder this to a container with a lid and keep in the fridge for 2 days or so. You can also freeze it. I have frozen it for up to 2 weeks for personal use and it was great.
Then you can use it for torting or just like that as a desert it's great.
Good luck.
sounds yummy ! whta flavor cake would you recomend?
leaisagary, if you are referring to the rasp. mouse
I have made this with white, lemon, chocolate and almond cake so far and everyone's loved it.
I have used the same type of recipe and used pumkin pie filling with a spice cake and it was great last fall.
I also make an orange filling using drained canned mandarins with orange jello, I made with with an almond , white and chocolate cake. For those I used grand-marnier as a simple syrup and it was soooooo good. The chocolate cake I covered in milk chocolate and dark chocolate ganache... really nice.
I think you could do the same with cherry or blueberrie pie filling or even lemon, as long as for the larger berries you crushed them a bit.
You could come up with so many combo's just think of your favorite jello and fruits, as long as it's not a fruit that will prevent the jello from seizing you are good, so kiwi and pineapple are out.
Good Luck.
yes, thats what i was referring to. thank you this really helps, okay one last question.. i promise, does the cake need to be refridgerated once it has been filled?
I usually do. It works really well. I actually just had the last piece of a cake I made last week-end and it still tasted just as good as the day I made it. It was covered inside a tupperware cake carrier for 3 days, then moved to just a plate with plastic wrap.
I have frozen these in the past, but just leftover and it was ok. Not as good.
Good Luck.
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