Cake Fillings? Thoughts? - Cake Decorating Community - Cakes We Bake2024-03-29T11:24:30Zhttps://cakeswebake.com/forum/topics/cake-fillings-thoughts?commentId=4635016%3AComment%3A1292296&feed=yes&xn_auth=noI would love to make my own p…tag:cakeswebake.com,2013-08-08:4635016:Comment:12959172013-08-08T02:48:57.683ZJackie Mersealhttps://cakeswebake.com/profile/jmerseal
I would love to make my own preserves! I'm really big on fresh cakes. So yummy!! Looks like I'll be trying preserves next.
I would love to make my own preserves! I'm really big on fresh cakes. So yummy!! Looks like I'll be trying preserves next. And... you can use regular pr…tag:cakeswebake.com,2013-08-08:4635016:Comment:12955792013-08-08T00:50:41.026Zjeri chttps://cakeswebake.com/profile/jeric
<p>And... you can use regular preserves that you purchase in the store as well. I just prefer the freezer jams that I make. If you do this be sure you use a good quality preserve. <br></br> <br></br> <cite>jeri c said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/comment/show?id=4635016%3AComment%3A1295733&xn_out=json&firstPage=1&lastPage=1&xg_token=e0fc6e30037255ede1ae887b2278265b&_=1375922962460#4635016Comment1295733"><div><p>My customers favorite fruit…</p>
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<p>And... you can use regular preserves that you purchase in the store as well. I just prefer the freezer jams that I make. If you do this be sure you use a good quality preserve. <br/> <br/> <cite>jeri c said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/comment/show?id=4635016%3AComment%3A1295733&xn_out=json&firstPage=1&lastPage=1&xg_token=e0fc6e30037255ede1ae887b2278265b&_=1375922962460#4635016Comment1295733"><div><p>My customers favorite fruit filling: Use your buttercream (I use real butter only in mine). I make most of my own fruit preserves (raspberry, strawberry, marionberry, blackberry, blueberry etc) Usually make freezer jam out of them because I like the fresh flavor. </p>
<p>Then add some of the preserves to your buttercream until you get the flavor you want. I never have a soggy cake this way. It is a bit sweeter than just a fresh fruit but the cake will last much longer. And most people love the taste! I never do the jam type fillings... don't like them myself.</p>
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</blockquote> My customers favorite fruit f…tag:cakeswebake.com,2013-08-08:4635016:Comment:12957332013-08-08T00:49:23.352Zjeri chttps://cakeswebake.com/profile/jeric
<p>My customers favorite fruit filling: Use your buttercream (I use real butter only in mine). I make most of my own fruit preserves (raspberry, strawberry, marionberry, blackberry, blueberry etc) Usually make freezer jam out of them because I like the fresh flavor. </p>
<p>Then add some of the preserves to your buttercream until you get the flavor you want. I never have a soggy cake this way. It is a bit sweeter than just a fresh fruit but the cake will last much longer. And most people…</p>
<p>My customers favorite fruit filling: Use your buttercream (I use real butter only in mine). I make most of my own fruit preserves (raspberry, strawberry, marionberry, blackberry, blueberry etc) Usually make freezer jam out of them because I like the fresh flavor. </p>
<p>Then add some of the preserves to your buttercream until you get the flavor you want. I never have a soggy cake this way. It is a bit sweeter than just a fresh fruit but the cake will last much longer. And most people love the taste! I never do the jam type fillings... don't like them myself.</p> Rima, I haven't tried her rec…tag:cakeswebake.com,2013-08-04:4635016:Comment:12924992013-08-04T22:48:52.489ZGoretihttps://cakeswebake.com/profile/Goreit
<p>Rima, I haven't tried her recipes but I did use her tutorial to make my yellow dahlia. Loved it! Will definitely check out her recipes now. Always looking for something new.</p>
<p>Rima, I haven't tried her recipes but I did use her tutorial to make my yellow dahlia. Loved it! Will definitely check out her recipes now. Always looking for something new.</p> Please visit my friend Lulu's…tag:cakeswebake.com,2013-08-04:4635016:Comment:12925642013-08-04T20:43:47.110ZRimahttps://cakeswebake.com/profile/Rima
<p>Please visit my friend Lulu's blog spot for amazing recipes and a great blog! She also posts fabulous tutorials. I love all of her recipes.</p>
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<p><a href="http://lulussweetsecrets.blogspot.com/">http://lulussweetsecrets.blogspot.com/</a></p>
<p>Please visit my friend Lulu's blog spot for amazing recipes and a great blog! She also posts fabulous tutorials. I love all of her recipes.</p>
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<p><a href="http://lulussweetsecrets.blogspot.com/">http://lulussweetsecrets.blogspot.com/</a></p> OMG Sounds fab!!!!!! Mimosa c…tag:cakeswebake.com,2013-08-04:4635016:Comment:12927402013-08-04T20:40:39.191ZRimahttps://cakeswebake.com/profile/Rima
<p>OMG Sounds fab!!!!!! Mimosa cake?! I'm in!</p>
<p><br></br> <br></br> <cite>Goreti said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/cake-fillings-thoughts#4635016Comment1292415"><div><div id="navunderads"></div>
<div class="xg_user_generated"><p>I have used a recipe that I found on epicurious for passion fruit curd. What I do is use different frozen fruit juice/puree for different flavors. Love the fact that it uses whole eggs so no separating needed. So far, I have made…</p>
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<p>OMG Sounds fab!!!!!! Mimosa cake?! I'm in!</p>
<p><br/> <br/> <cite>Goreti said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/cake-fillings-thoughts#4635016Comment1292415"><div><div id="navunderads"></div>
<div class="xg_user_generated"><p>I have used a recipe that I found on epicurious for passion fruit curd. What I do is use different frozen fruit juice/puree for different flavors. Love the fact that it uses whole eggs so no separating needed. So far, I have made it with frozen orange juice (added orange zest also) which I used on a champagne cake, blackberry & raspberry both used on chocolate cake. It is very stable and I have used it without a dam and had no problem. Here is the link if you are interested in trying it, <a rel="nofollow" href="http://www.epicurious.com/recipes/food/views/Passion-Fruit-Meringue-Tart-232181">http://www.epicurious.com/recipes/food/views/Passion-Fruit-Meringue...</a></p>
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</blockquote> Goreti - I'm curious about yo…tag:cakeswebake.com,2013-08-04:4635016:Comment:12924212013-08-04T15:46:25.929ZKaty Notthttps://cakeswebake.com/profile/KATYNOTT
<p>Goreti - I'm curious about your ideas, please post the link if you can, I would like to see.</p>
<p>Goreti - I'm curious about your ideas, please post the link if you can, I would like to see.</p> I have used a recipe that I f…tag:cakeswebake.com,2013-08-04:4635016:Comment:12924152013-08-04T15:43:12.283ZGoretihttps://cakeswebake.com/profile/Goreit
<p>I have used a recipe that I found on epicurious for passion fruit curd. What I do is use different frozen fruit juice/puree for different flavors. Love the fact that it uses whole eggs so no separating needed. So far, I have made it with frozen orange juice (added orange zest also) which I used on a champagne cake, blackberry & raspberry both used on chocolate cake. It is very stable and I have used it without a dam and had no problem. Here is the link if you are interested in…</p>
<p>I have used a recipe that I found on epicurious for passion fruit curd. What I do is use different frozen fruit juice/puree for different flavors. Love the fact that it uses whole eggs so no separating needed. So far, I have made it with frozen orange juice (added orange zest also) which I used on a champagne cake, blackberry & raspberry both used on chocolate cake. It is very stable and I have used it without a dam and had no problem. Here is the link if you are interested in trying it, <a href="http://www.epicurious.com/recipes/food/views/Passion-Fruit-Meringue-Tart-232181">http://www.epicurious.com/recipes/food/views/Passion-Fruit-Meringue-Tart-232181</a></p> Try swirling some of your fru…tag:cakeswebake.com,2013-08-04:4635016:Comment:12922962013-08-04T15:10:32.249ZRimahttps://cakeswebake.com/profile/Rima
<p>Try swirling some of your fruit preserves into a chocolate mousse (white dark or milk is all good). It holds up very well and tastes delicious. Whip the mousse separately and just fold into the fruit so you see swirls of color.</p>
<p>Try swirling some of your fruit preserves into a chocolate mousse (white dark or milk is all good). It holds up very well and tastes delicious. Whip the mousse separately and just fold into the fruit so you see swirls of color.</p> Ok, I knew I wasn't crazy! Wh…tag:cakeswebake.com,2013-08-04:4635016:Comment:12922702013-08-04T11:22:17.799ZJackie Mersealhttps://cakeswebake.com/profile/jmerseal
<p>Ok, I knew I wasn't crazy! When people ask what my most popular flavors, I'm honest and say, lemon with blueberry and chocolate with raspberry. I've found recipes similar to what you are talking about, I guess when I am better I'll be giving them a try... Don't want someone else to have soggy cake!</p>
<p>Ok, I knew I wasn't crazy! When people ask what my most popular flavors, I'm honest and say, lemon with blueberry and chocolate with raspberry. I've found recipes similar to what you are talking about, I guess when I am better I'll be giving them a try... Don't want someone else to have soggy cake!</p>