All depends on the cake, what flavour are you doing?
Are you referring to a crusting buttercream? Try a Swiss Meringue, it's very close to a mousse texture.
I love to use thick fillings -- I like strawberries sandwiched in whipped cream and in other layers homemade lemon berry filling using fresh apple for pectin to hold it firm -- this for white cake with a grand marnier splash --
then for chocolate I often use an Italian cream filling which is cream cheese, sour cream and more lemon juice than vanilla little sugar -- it's ridiculous -- the cake I call hot fudge but it's a play on words because its fudgey and it has cayenne pepper on it -- so the cheesey filling balances it out --
two magic cakes
and these would be covered in Swiss meringue butter cream maybe fondanted
My most requested filling for some reason is what I call bavarian cream. Basically it's pudding made with half & half and a little extra vanilla - I use only about 1 3/4 cups of half and half to a large box of pudding. After it's set I whip up Pastry Pride and fold it in. The Pastry Pride holds up really well. I have no idea why this filling is so requested above all others.
Quote by @-K8memphis on 3 hours ago
I love to use thick fillings -- I like strawberries sandwiched in whipped cream and in other layers homemade lemon berry filling using fresh apple for pectin to hold it firm -- this for white cake with a grand marnier splash --
then for chocolate I often use an Italian cream filling which is cream cheese, sour cream and more lemon juice than vanilla little sugar -- it's ridiculous -- the cake I call hot fudge but it's a play on words because its fudgey and it has cayenne pepper on it -- so the cheesey filling balances it out --
two magic cakes
wow sounds like really magic cakes!
Pastry Pride is a brand of whipped cream type filling. It comes frozen and you thaw and whip. I fold the pastry pride into the pudding to lighten it up. I always use swiss meringue buttercream to frost so I use that as a dam and put the pudding/pastry pride mixture in that - you can put it pretty thick.
Quote by @sugarbritches on 9 hours ago
Pastry Pride is a brand of whipped cream type filling. It comes frozen and you thaw and whip. I fold the pastry pride into the pudding to lighten it up. I always use swiss meringue buttercream to frost so I use that as a dam and put the pudding/pastry pride mixture in that - you can put it pretty thick.
Thank you I will check PP in local store. Should the cake with this filling stay refrigerated?
a little less sour cream than cream cheese -- I just kind of make it up every time -- I strain the water out of the sour cream by placing it in a strainer overnight or suspending it over a bowl tied in cheesecloth -- and I usually gelatinize it -- you can't get it wrong -- cream cheese, sour cream enough powdered sugar to taste but not too much -- more lemon juice than vanilla -- it's purely ridiculous -- you can't help eating a big spoonful
i bloom the plain unflavored gelatin in water and add it to the mix especially if it's for a celebration cake-- if it's just for us at home I don't do the gelatin --
like i said I just usually 'make it up' whenever I need it-- proportion wise I don't go by a recipe --
Quote by @-K8memphis on 1 day ago
i bloom the plain unflavored gelatin in water and add it to the mix especially if it's for a celebration cake-- if it's just for us at home I don't do the gelatin --
like i said I just usually 'make it up' whenever I need it-- proportion wise I don't go by a recipe --
thank you! I have to try it!
do you think it would be fine if I put a layer of Nutella (chocolate paste) before putting filling?
i would not -- you might like it that way -- test it out --
Quote by @-K8memphis on 4 days ago
cool lemme know if you do
Hello!May I ask you a question please.
Bakers say that "some fillings have to be refrigerated" What does it mean? we put all cake in refrigerator.
I understand that those "has to be refrigerated" fillings aren't perfect for wedding cake,right?
Thank you!
Quote by @Pastrybaglady on 20 Jun 2016 , 9:03pm
Are you referring to a crusting buttercream? Try a Swiss Meringue, it's very close to a mousse texture.
Now I think I used crusting buttercream as my filling....:(
Quote by @-K8memphis on 24 Jun 2016 , 7:35pm
i bloom the plain unflavored gelatin in water and add it to the mix especially if it's for a celebration cake-- if it's just for us at home I don't do the gelatin --
like i said I just usually 'make it up' whenever I need it-- proportion wise I don't go by a recipe --
do you melt gelatin before adding to the mix?
i do use this for groom's cakes but they were for family -- I have used it professionally for tons of cakes -- but it is a hazardous filling --must be handled properly or peeps can get sick --
carefully melt the gelatin -- yes -- if it gets too hot you kill it -- follow the directions carefully-- and sieve it so there are no little bits left in there
like I said I make up the recipe every time (in that it's not written down exactly) but I use maybe a third of a package but just depends on brand -- in other words I use a partial amount of say a regular recipe of jello
nothing specific
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