What flavors do you offer as a hobby baker/decorator. I only do two varations of wasc chocolate/white and a red velvet. And I'm not so good at fillings, I have a fudge and a caramel filling I can make. As well as frostings, I only have the basics, buttercream, chocolate buttercream and cream cheese frosting...

What do you offer..?

There are so many flavors you can do, even if all you use is just the wasc cakes. Lemon, coconut, pumpkin spice, really the sky is the limit on those puppies. For fillings I like to offer, lemon curd, lime curd, peanut butter, nutella, flavored buttercreams, ganache, raspberry, and strawberry. I pretty much tell people that if they can think of it, I can pretty much make it.

White, butter, chocolate, lemon, carrot, red velvet, and marble would be cake flavors most likely to be ordered. For fillings strawberry, lemon, raspberry, bavarian cream, and chocolate. You can just have white buttercream, chocolate buttercream, and cream cheese. You can do variations with the white buttercream or cream cheese icing with lemon, almond, or vanilla extract. Or try adding some white chocolate into your buttercream. The chocolate buttercream can be varied with the addition of mint or almond extract or espresso.

I keep pretty basic....white, yellow, chocolate, marble, lemon, strawberry. I also offer a number of fillings to go with these.

I really like Henry and Henry fruit fillings. Very good and don't need refrigeration.

Jennifer

I'm also a hobby baker, and I pretty much tell my friends and family to come up with a flavor of cake they want, and I'll figure out how to make it. This has lead to requests like s'mores cake, margarita/strawberry margarita, strawberry cake with chocolate covered strawberry filling, etc. They usually just ask for dark chocolate cake with marshmallow filling (oreo filing recipe from cc w/o oreos).

My most used fillings are marshmallow, buttercream mixed various seedless jam and lemon or lime curd
I usually just use american buttercream (I salivate over brown sugar smbc but no one else in my family does! ) or occasionally cooked flour frosting.

I'm just horrible with fillings like strawberry/raspberry. The first time I used one was a DISASTER and the cake basically fell apart. So pretty much I'm scared to use them. Are there other variations for fruit fillings other than like "jelly" type? I feel like the cake just slid around.

I pretty much tell them if they can dream it up, I can make it up, lol. Goes for cake and filling, as well as buttercream flavors. Usually they will pick the cake flavor and leave the rest up to me.

~Chelle

I am a home baker too. When I started I would give clients a list of cake flavors and filing flavors to choose from. After repeatedly being ask things like "what would suggest" or "what combinations are your favorite" I created a flavor combination list with a name for each combination which has worked great. Its easy to choose from and if any creative clients want to make changes or create their own, they still have that option. Feel free to take a look at my list on my Facebook page www.facebook.com/marcottecakes
Experiment with flavors using cupcakes, cut them in half and fill a few with each filing flavor. Give them to family and friends to try. I had tons of fun coming up with my flavor combos. Happy caking!

I offer over 40 different cake flavors and fillings.

www.cakesbychristina.net

Have you tried the sleeve fillings? They work great! They last forever not opened and 6 months in the fridge once opened. All my customers love them. I use all the sleeves but cream cheese. I think the cream cheese one is horrible. I make my own cream cheese filling.

http://www.countrykitchensa.com/catalog/searchresults.aspx?Description=fillings

If the above link is blocked just google "sleeve fillings for cakes". The local cake decorating store and party store by me sells them, so I don't have to pay for shipping.

I almost forgot to give you my simple pastry cream recipe. You can flavor this with real fruit/flavor or any extract you want. I use this as a base for lots of my fillings and it is so simple and so yummy. It says to strain it but I never do, as long as you don't stop stirring no lumps will form.
SIMPLE PASTRY CREAM
Ingredients
2 cups milk
1/2 cup white sugar
1 vanilla bean, halved lengthwise or 1 teaspoon pure vanilla extract (added after cream if removed from heat)
6 egg yolks
4 tablespoons all-purpose flour
4 tablespoons unsalted butter
1 pinch salt
Directions
1. Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
2. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
3. When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
4. Remove from heat and add the butter and flavor extract if chosen. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.