Cake Decorating Community - Cakes We Bake

I have made several cakes with fruit fillings, delicious if I may say so myself. While talking to my fiancé earlier he said he loves my fruit fillings but after a day or so the cake starts to get soggy. I usually only eat one piece of cake and it is the day I bake or serve it. So I was looking for more filling recipes (I always like to add new ones to my collection) and started finding cream fruit fillings, most made with cream cheese or heavy cream.

Here is my question, which do you prefer? Cream? Or am I the only one with the issue of soggy cakes? Another thought I had was to put a layer of buttercream on the bottom layer before the fruit filling but that will not stop the top layer from getting soggy?

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That's the penalty of fruit fillings Jackie - they will turn the cake soggy after a while.  These are really what I would classify as a dessert cake and should be eaten on the day or day after.  What about making some creme patissiere (don't know what you call it - french custard, confectioners custard) and putting a thin layer of that on each sponge with the fruit in the middle?  That will help protect your sponge some and will make it taste divine, but still keep it as a dessert style cake.  Or turn your fruit into a more jammy consistency by cooking it with sugar until it's thick (as in making jam).  That will give you your fruit flavour, but will hold it's own in the sponge.

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!

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.

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, http://www.epicurious.com/recipes/food/views/Passion-Fruit-Meringue...

Goreti - I'm curious about your ideas, please post the link if you can, I would like to see.

OMG Sounds fab!!!!!! Mimosa cake?! I'm in!



Goreti said:

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, http://www.epicurious.com/recipes/food/views/Passion-Fruit-Meringue...

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.

http://lulussweetsecrets.blogspot.com/

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.

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. 

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.

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.

jeri c said:

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. 

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.

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.

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