I have been looking for the PERFECT recipe for filling between cakes. She wants a raspberry filling for some of the cake and chocolate filling for some of it. Any suggestions? Thanks in advance.

Welcome to CC!

There is this strawberry filling that is great. It's not too sweet and has a tangyness because of the lemon and lime.

I'm not sure if you could adapt it for other berries, anyone?

For the raspberry, you could take raspberry puree and mix with your buttercream. I made the strawberry puree out of The Cake Bible and added it to my IMBC...YUMMMM.
For the chocolate, you could use whipped chocolate ganche. Very yummy as well!
Jacqui

I recently used a rasp. filling that was wonderful! You whip up 1 /12 cups heavy whip cream in one bowl until stiff peak stage, in another whip 1 8oz. brick cream cheese, fold 1 jar Polanters seedless Rasp. preserves into cream cheese then fold whipped cream into the cream cheese mix. Referigerate about an hour and fill cake. Great flavor! You do need to keep cold before/after serving.

I used it with the White Almond Sour Cream cake recipe from CC.
Also, I have used the Chocolate Syrup recipe from CC as well, for chocolate filling and frosting- great flavor!
Tracy
Tracy

Here's the strawberry filling I told you about:

http://www.cakecentral.com/cake_recipe-2206-0-Fresh-Strawberry-Filling.html

You guys are GREAT!!! Thanks a bunch. I have been trying to find a message board to chat with people, just about "stuff"...I found one and I could NOT believe how rude people are. I asked a simple question and they jumped on me like a pack of wolves!! Sheesh!!

Thanks again, I think I am going to enjoy this board...

Everyone keeps talking about that white almond sour cream cake. sounds devine especially with that raspberry filling you mentioned, Tracy. I think i might cover it with white chocolate ganache! YUM!!!

How would you make whipped white chocolate ganache...does anyone know???

Melt in a bowl over hot water, 1/2 lb of semisweet (or other) chocolate

Bring to a boil 1 quart heavy cream

Wisk 1/3 of cream into the chocolate until smooth and slowly whisk in the rest

Refrigerate overnight (place plastic wrap on the ganache so it doesn't crust)

Whip until stiff. Be careful not to overwhip as it will become grainy.


Jacqui

Oh, this makes 4 3/4 cups whipped filling

P.S.
this recipe is out of the Whimsical Bakehouse book
Jacqui

Thanks! I read in a post somewhere that whipped ganache can be piped. Could it also be used as frosting for top and sides or will it slide off?

I too use the preserves method... but I mix mine with bc... for instance, I flavor that small batch of strawberry icing with strawberry flavor, just a tad... and then add the strawberry preserves... my customers love it. As for chocolate, I have done a whipped chocolate ganache.... it made a huge batch so the other half is in the freezer. Good luck. Does anyone have a good lemon filling recipe?