Help Me Fill In The Blank! Banana Cake With _ Filling.
Decorating By BakingGirl Updated 15 Dec 2006 , 5:56pm by MomLittr
I made a banana cake last night which I was going to fill with a caramel filling. I used the banana cake 1 receipe which I found here. Thankfully I tasted a bit of the scrap after trimming, the cake is super sweet! I want to find an alternative filling, something less sweet. I was planning on icing the cake in IMBC. The cake is for my dentist, so do not want to give him instant tooth-rot. Anybody have any good suggestions?
BakingGirl
Mmmmm, keep them coming! I did forget to say in my original post that the cake is for a birthday party for my dentist's 1 year old son, so I guess no nuts is probably the best bet. Although Banana Coconut sounds delicious! Mmmm, may have to make that for myself this weekend.
Cream cheese? The coconut sounds good to me. Peanut Butter, too, very Southern.
banana pudding or chocolate pudding. Strawberry preservs. Or stabelozed whipped cream. Im drooling now.
My dh's favorite is pineapple filling..but those are his two favorite flavors. cream cheese icing would go with that combo.
I also do a banana split cake: banana cake, strawberry or cherry filling over a thin layer of ganache or chocolate bc, iced with whipped icing (like rich's or stabilized whipped). topped with marachino cherries and sprinkles.
-Rezzy
Thanks everyone! Lots of delicious sounding fillings. I went with the Bavarian Cream in the end. Ended up with some spare egg yolks from doing something else this morning so a perfect way of using them up. Hopefully it should make for a nice baby-friendly cake.
Whipped chocolate sour cream ganache- if you use a bittersweet chocolate and the sour cream it should help temper the sweetness of the cake. I have a formula if you're interested.
Amber
Amber, I would love the receipe. Sounds very nice indeed.
Sorry this took so long folks!
36 oz. chocolate chips or chopped (I like Ghirardelli 60% or an even darker Valhrona)
42 oz. sour cream- room temp.
Melt the chocolate in the microwave or double boiler and gently whisk in the sour cream. You can pour this right away, or let it cool down in the fridge and whip it to use as a filling or truffles.
The sour cream should be the full-fat variety and it MUST be room temp. or the chocolate will seize!
Amber
My suggestions would be either peanut butter or chocolate. I've done both and they were equally delicious.
Thanks sweetamber, I will be sure to try the sour cream ganache, it sounds fabulous!
I just have an additional question for you folks who suggested peanut butter as a filling. Do you mix it with anything or just smear it straight on?
For peanut butter I would mix it with BC icing or simular type of icing. I have done this on chocolate cake as an icing for the entire cake. Yummy.
Quote by @%username% on %date%
%body%