Need Filling Help Asap...again
Decorating By KCsmom98 Updated 25 Aug 2006 , 12:09am by NEWTODECORATING
OK fellow cakers...i am back with another one of my stupid questions. 
i'm making a double chocolate swirl cake for a friends daughter today, she don't like strawberry and that's usually what i fill my chocolate cakes with. my questions is, is there a way that i can fill the cakes with Marshmallow Fluff? i know this stuff is pretty stiff and dosen't spread. at least i won't for me, is there a way that i can get it to be "spreadable" without comprimizing the flavor of the fluff or the cake? any and all suggestions are welcome.
Jen 
I have used this recipe to swirl on top of cupcakes. It would be too soft for a lot of things, but would probably make a good filling:
VANILLA BUTTERCREAM
1 lb (4 sticks) unsalted butter, softened
2 jars or tubs (7 or 7 1/2 oz each) or 1 large tub (16 oz) marshmallow cream (such as Marshmallow Fluff or Creme)
2 cups confectioners sugar
2 tsp vanilla extract
What about the Twinkie like filling? I can post that if your interested.
i will have to give that a try. thanks for sharing 
Twinkie like filling
2 teaspoons very hot water
rounded 1/4 t. salt
2 cups Marshmallow cream (1-7oz jar)
1/2 c shortening
1/3 c powdered sugar
1/2 t vanilla
Combine the salt with the water in a small bowl and stir until salt is dissolved. Let this mixture cool. Combine the MM Creame , shortening, powdered sugar and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the salt solution to the filling mixture and combine
Makes 1 1/2 cups.
No refridgeration needed.
I am a newbie too and I have some filling questions...
Does everyone use filling? If not, when do you use it? What kind of cakes? I was taught to use icing in between layers of cake... how does icing not come out of the side of the cake? Do you pipe icing on the outside as a wall? Is filling an extra charge? Also, does it not get hectic trying to keep up with not only making the cake and the icing to know have to make filling?
Sorry, I know that, that is a lot of questions... thank you for your time.
Filling is just a personal preference. I for instance don't fill my sheet cakes but do fill most other cakes. Usually, I just use bc unless the client has a preference. Lately, I have been getting alot of request for different fillings. If I fill with BC I don't charge extra but if it is something that requires more work or ingredients on my part I usually do charge for it. I try not to make my fillings really runny and a good stiff BC dam will hold them in place just fine.
Twinkie like filling
2 teaspoons very hot water
rounded 1/4 t. salt
2 cups Marshmallow cream (1-7oz jar)
1/2 c shortening
1/3 c powdered sugar
1/2 t vanilla
Combine the salt with the water in a small bowl and stir until salt is dissolved. Let this mixture cool. Combine the MM Creame , shortening, powdered sugar and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the salt solution to the filling mixture and combine
Makes 1 1/2 cups.
No refridgeration needed.
THANKS A BUNCH!!! I will give this a try, I ahve benn looking for a recipe like this. Boy this site is great!! I really appreciate the willingness to share recipes. Especially from such awesome decorators.
Filling is just a personal preference. I for instance don't fill my sheet cakes but do fill most other cakes. Usually, I just use bc unless the client has a preference. Lately, I have been getting alot of request for different fillings. If I fill with BC I don't charge extra but if it is something that requires more work or ingredients on my part I usually do charge for it. I try not to make my fillings really runny and a good stiff BC dam will hold them in place just fine.
Thanks so much for sharing your Twinkie filling recipe!
What's your most popular filling request? And can you share that recipe? I'm just starting my filling library. I haven't started doing them yet, but I'd like to have a good variety before jumping in. 
Choc cake w/raspberry filling
french vanilla cake w/ strawberry filling
any cake with ganache
any cake with carmel
I usually use just Smuckers real seedless fruit (its with the jellies) and mix it with my BC.
Ladycakes has some great ones if your looking for something a little more exotic.
http://www.ladycakes.com/Recipes/Fillings/fillings.htm
Choc cake w/raspberry filling
french vanilla cake w/ strawberry filling
any cake with ganache
any cake with carmel
I usually use just Smuckers real seedless fruit (its with the jellies) and mix it with my BC.
Ladycakes has some great ones if your looking for something a little more exotic.
http://www.ladycakes.com/Recipes/Fillings/fillings.htm
Oh awesome idea using the Smuckers! I dont' have access to fresh fruits all the time here and some of the time it would cost an arm and a leg just to buy a small container.
So when you do the Smuckers and buttercream, it has to be refrgerated right?
Technically yes. The jar does say refridgerate after opening on it.
I never have. Never had a problem with it. I mean it is the 100% fruit kind so I have never worried about it. probably a mistake and I will get a scolding for it
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