Cake fillings

Cake fillings


  • There are several different options in this recipe


  1. Heated Chocolate Icing/Filling
  2. For a larger cake, double the recipe to fill. For a tube pan, this recipe will frost a cake that hasn’t been torted.
  3. Filling/Frosting
  4. 2 tbsp. butter
  5. 3/4 cup semi-sweet chocolate chips
  6. 6 tbsp. whipping cream, un-whipped
  7. 1 1/2 cups sifted icing sugar
  8. 1 tsp. vanilla
  9. Place all ingredients in a small saucepan and heat over minimum heat, 1 0r 2 on my stove. Stir constantly until smooth. If you are frosting a cake, use immediately. If you let it cool too much, it becomes fudge like. If you are using as a filling, remember to place a bead of buttercream icing on the outer rim of your cake so the filling won’t seep through. As a filling, you should cool to room temperature, whisk and pour onto cake. Let it set a few minutes before placing top layer over filling.
  10. Always use a stiff buttercream dam when using any kind of filling.
  11. Hugs Squirrelly
  12. Vanilla Cream Filling
  13. To scald milk is to make it hot, but not to the point of boiling it. It has reached the scalding point when bubbles form a ring against the side of the pan but don’t appear on the surface ot the liquid.
  14. This can be made on the top of a double boiler with the bottom section filled with boiled water or directly on the stove in a small heavy bottomed saucepan.
  15. In a small saucepan over medium low heat, scald : 1 cup milk – for best results use whole milk.
  16. Combine in a small saucepan:
  17. 3 tbsp. all-purpose flour
  18. 1/4 cup granulated sugar
  19. pinch of salt
  20. Very gradually add your scalded milk and cook over medium heat, whisking constantly, until thickened. Cover and cook 2 minutes stirring occasionally. Stir a small amount of the hot mixture into :
  21. 1 egg, slightly beaten with a fork
  22. Blend this mixture into the hot mixture and cook for 1 minute longer, stirring constantly. Remove from heat and blend in:
  23. 1 tbsp. butter
  24. 1/2 tsp. vanilla.
  25. Let cook. Makes 1 cup filling, enough to fill an 8-10 inch cake.
  26. Variations:
  27. Almond Cream – Follow basic recipe but substitute 1/4 tsp. almond extract for the vanilla and add 1/3 cup slivered blanched almonds at the end.
  28. Banana Cream – follow vanilla cream instructions, but just before serving add 1 banana sliced
  29. Coconut Cream – Follow recipe but add 1/2 cup desiccated coconut at the end.
  30. Coffee Cream – Follow vanila instructions, but add 2 tsp. instant coffee powder to the scalded milk.
  31. Butterscotch Cream – Substitute 1/2 cup lightly packed brown sugar for the white sugar and follow other instructions.
  32. Chocolate Cream – Follow vanilla instructions but substitute 1/2 cup granulated sugar and 1/4 cup cocoa for the sugar and salt called for in the recipe.
  33. Always let fillings cool down to room temperature before filling a cake. Refridgerate after filling.

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