Filling For Cakes

Baking By Candy120 Updated 16 Jan 2007 , 4:17pm by SugarBakerz

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Candy120 Posted 15 Jan 2007 , 9:49pm
post #1 of 13

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.

12 replies
nglez09 Cake Central Cake Decorator Profile
nglez09 Posted 15 Jan 2007 , 9:56pm
post #2 of 13

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?

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ladyonzlake Posted 15 Jan 2007 , 10:00pm
post #3 of 13

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

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tbittner Posted 15 Jan 2007 , 10:07pm
post #4 of 13

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

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nglez09 Posted 15 Jan 2007 , 10:12pm
post #5 of 13
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Candy120 Posted 15 Jan 2007 , 11:01pm
post #6 of 13

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...

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NikkiDoc Posted 16 Jan 2007 , 2:27am
post #7 of 13

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!!!

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NikkiDoc Posted 16 Jan 2007 , 2:29am
post #8 of 13

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

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ladyonzlake Posted 16 Jan 2007 , 3:07pm
post #9 of 13

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

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ladyonzlake Posted 16 Jan 2007 , 3:08pm
post #10 of 13

Oh, this makes 4 3/4 cups whipped filling

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ladyonzlake Posted 16 Jan 2007 , 3:10pm
post #11 of 13

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

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NikkiDoc Posted 16 Jan 2007 , 4:10pm
post #12 of 13

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?

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SugarBakerz Posted 16 Jan 2007 , 4:17pm
post #13 of 13

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?

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