Wedding Cake Fillings

Baking By pope77 Updated 20 Jul 2006 , 1:02am by Naty

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pope77 Posted 19 Jul 2006 , 1:45pm
post #1 of 5

I am trying to do a side cake business (so far I've had 2 clients! icon_smile.gif ) I am doing a test wedding cake to take pictures of so that the photographer I used at my wedding (3 wks ago) can suggest my services. I need a new recipe for fillings though. The one I currently use is a pudding base (which everyone loves) but I wanted to try something else that can withstand being out of the refridgerator without turning soupy. Any ideas/recipes??

4 replies
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Somethin-Sweet Posted 19 Jul 2006 , 1:52pm
post #2 of 5

Welcome to CC! And congratulations on your wedding and you business!

Most of my fillings start out as Stiff Buttercream- I find that is the easiest thing- it holds up very well.......some examples are: Any type of Preserves (seedless-I like Raspberry, but Strawberry is good too), ganache, white chocolate, Nutella, any type of coffee flavoring, you name it- I mix it in BC- LOL!!!

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divaricks Posted 19 Jul 2006 , 2:01pm
post #3 of 5

Something different and easy to use is Dulce de Leche - you can find it at any Latin stores and it tastes great and doesn't need to be refrigerated. Just make sure you put a good dam on your cake as with any creamy filling!

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pope77 Posted 19 Jul 2006 , 2:34pm
post #4 of 5

What is Dulce de Leche? I think I have heard it.....

Thanks redhotmomof3! I will try mixing things into buttercream icing thumbs_up.gif

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Naty Posted 20 Jul 2006 , 1:02am
post #5 of 5

Welcome! You can find some wonderful and yummy cake/filling/frosting combinations at Dede Wilson's "Wedding Cakes you Can Make".

I bought her book just for the yummy flavor combinations.

Good luck!
Naty

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