Anyone know of a good cherry filling? Or know what would be good to use? Anyone ever used cherry pie filling from a can? Or do they have that flavor in the sleeves? TIA!
Is there a trick to mixing preserves or any fruit filling with BC? Every time I've tried that it looks sort of curdled. Or it soaks into the cake. It has even turned sort of gray and just doesn't look appetizing. Maybe I don't use enough BC? Help!
I took cherry jelly with whole cherries in it, heated it up and then added some sugar to taste and thickened with some cornstartch. They loved it.
Mmm, that sounds good. Thanks!
Ooooh, I love Paula! I'm definately trying that one, thanks!!
Paula Deen has a recipe for Cherry Mousse..I put that between two chocolate cake layers.....YUMMY!!!!!
Its more of a "cream" filling though...but still really really good
Would the cake have to be refrigerated with that filling?? I'll be covering it in fondant.
Paula Deen has a recipe for Cherry Mousse..I put that between two chocolate cake layers.....YUMMY!!!!!
Its more of a "cream" filling though...but still really really good
Would the cake have to be refrigerated with that filling?? I'll be covering it in fondant.
I'm not entirely sure-my cake didn't last a half an hour! I don't normally work with fondant, but I have heard horror stories of "sweating"...but the filling has heavy cream in it...so I have no idea...I'm sorry I'm not much help! Hopefully someone can answer this for you! Best of luck!
FlavaCakes,
I dont know what kind of cherry filling you want, but what I use for a cream whipped filling is Rich's Bettercream, prepared and whipped till medium to stiff peaks form then add some cherry pie filling that has glaze in it. Add a little at a time and taste till you get the right flavor and consistency. The bettercream does not have to be refrigerated! This is a yummy filling On the Bettercrem carton the instructions say to whip to a soft peak consistency, but when I am planning on using this as a filling and adding liquid ingredient's ect.. I whip it a little longer until I get a stiffer consistency then add my filling's and rewhip. If it ends up to stiff after adding filling then just add a little extra bettercream until it softens up a bit. You can also add just a touch of cherry preserves to this just in case you want more of a cherry flavor . Good luck
Flavacakes, I got the Rich's Bettercream from our local Gordon's food supply. It comes in a 32 oz.carton and is in the refrigerated section. The shelf life is: In the refrig. unopened:90 days, Refridgerated opened: 7 day's, Applied to product(non refrigerated: less then 80degrees) 5 day's. If you dont have one near the vicinity where you live you might want to check Sam's club or any food supply store near you.
When using the whole 32 oz. and whipping as the directions state it will make about 4 Qt.s filling/frosting. I usually add about 8-10 oz. Jam first,(beacause it has a thicker consistency) Taste. Then add a matching glaze or pie filling a little at a time, to taste.
Quote by @%username% on %date%
%body%