This may be a silly question but, what is a good tasting, solid/durable filling that can be used for building 3D cakes? Perhaps something that goes with WASC? Any suggestions?

No suggestions?

Do you mean a sculpted cake? I don't allow any fillings in my sculptures due to the increased risk of shifting and the extra work involved in the process. They get a thin layer of buttercream between layers of cake, and that's their only option.


Deanna

I torte my 3-D cakes the same way I torte wedding cakes and fill the same way also...IMBC is my usual - but have used ganache or cream cheese...

I use a truffle filling most of time, but I do fill with anything--you just need a good, strong dam (I mix a small amount of BC into cake crumbs).

Truffle filling
16 oz cream cheese, softened
4 c milk chocolate chips (2 bags)
1/3 c butter
1-1/2 t vanilla
2 c PS, sifted

Beat the cream cheese. Melt the chocolate and butter together in microwave; beat into cream cheese. Add vanilla and PS; beat well. It hardens as it cools. You can soften it for a few seconds in the microwave if it gets too thick to spread.

I do put filling but in very small amounts. Is best to stay all buttercream.. The one that macsmom put sound delicious though!
Edna

Stay w/ something that's on the thicker more sturdy side if you're wanting to do something besides buttercream. I also torte, carve, cut a nick in the side (for lining up), then dam & fill

I torted and layered and used buttercream for a filling, but I found that the cake was way too sweet. I'm looking for other options . . . has anyone used jam? or some kind of fruit filling? (or something a little more refreshing than sweet?)

Anyone else like to share?

I use any filling. Like I said, a stiff dam is all you need - the filling won't go far because it is sandwiched, and there should be center dowels through a topsy or tilted cake, reducing the likelihood of a torte slipping off of the lower torte.

I like the truffle filling because the cream cheese and butter cuts the sweetness.

I have used other fillings too. The dam works well. I just dont put too much filling so it doesnt slide.
Edna

I've used raspberry jam before. It can make things a little more likely to slide. MacsMom is right on though, the key is a good dam and sturdy support structure.

I use thick 2" layers of cake and then buttercream between layers. If they want like a flavored buttercream that is fine, or a stiffer ganache may work...otherwise for stability I prefer to use very few fillings other than bc.

You can beat the heck out of bettercream & it can get really thick. I even think just stiff peaks would be fine. It has a lighter & fluffier texture

I've seen recipes for ganache, but what exactly is it? I thought it was thin enough to "pour" on . . . or am I thinking of something else?

You can pour ganache over a cake while it's warm, or use it as a fudge filling if you chill it/let it harden.

I would just use straight melted chocolate over a cake layer, pop it in the fridge to let it harden, for the crunch she thinks the customer after.

MacsMom, your cakes are so beautiful! Thanks for all your advice on recent posts. I've learned so much from you.

the only thng I wouldn't use is fresh fruit. I use all the same fillings: buttercreams, pastry creams, preserves, etc.

I only use ganache or buttercream as fillings for carved cakes.

I used jam and it kept sliding (no dam though). I think next time I'll use a thin layer of thick buttercream.

I fill ALL of my sculpted cakes and don't use dams. I make my own mousses, put a pretty good 1/3-1/2 inch layer, at least, on and stick it in the fridge to chill and set up and then continue on my way with the carver. I've not had a problem with any and I've also used cheesecake, whipped cream and fresh cut friut with whipped cream. I love the mousse the best and I think it sets up nicely.