What to put between layers of Chocolate Cake

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Permalink Reply by Tracy Deadman on December 20, 2011 at 3:52am

Hi Dawn,

I recently made a chocolate cake and sandwiched it with swiss meringue vanilla buttercream and a really good quality raspberry preserve (which was lovely and tart). It would be wonderful with sour cherry preserve too. Yum.

Decoration is down to what you prefer & your artistic ability.

Good luck with your decision :) Tracy x

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Permalink Reply by Dawn Amendola on December 20, 2011 at 7:27am

Hi Tracy, thank you , I was kind of thinking something cherry myself
But the raspberry sounds even better! Sounds yummy.thanks again
Dawn

Tracy Deadman said:

Hi Dawn,

I recently made a chocolate cake and sandwiched it with swiss meringue vanilla buttercream and a really good quality raspberry preserve (which was lovely and tart). It would be wonderful with sour cherry preserve too. Yum.

Decoration is down to what you prefer & your artistic ability.

Good luck with your decision :) Tracy x

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Permalink Reply by June Kowalczyk on December 20, 2011 at 4:17pm

I'm a sucker for peppermint.  Since it is so close to Christmas, You could make a peppermint/candy cane icing. Either vanilla buttercream with peppermint flavoring & candy cane bits....or the punch I like....chocolate buttercream with peppermint flavoring & candy cane bits.

Then you could frost the whole cake with decorative swirls and candy cane bits sprinkled all over the icing.

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Permalink Reply by Violet Vision on December 20, 2011 at 6:32pm

Hi Dawn, I agree with Tracy, although I usually choose cherry over raspberry. I can also recommend making the buttercream with golden icing sugar if you can get hold of it.  It has a caramel/toffee taste to it which really complements the chocolate and cherry jam.  I only recently discovered golden icing sugar and can only get it in a few shops. :)

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Permalink Reply by Tracy Deadman on December 21, 2011 at 3:10am

I'm going to have to look out for that one Violet :)

Violet Vision said:

Hi Dawn, I agree with Tracy, although I usually choose cherry over raspberry. I can also recommend making the buttercream with golden icing sugar if you can get hold of it.  It has a caramel/toffee taste to it which really complements the chocolate and cherry jam.  I only recently discovered golden icing sugar and can only get it in a few shops. :)

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Permalink Reply by June Kowalczyk on December 21, 2011 at 9:40am

I have to say, here in Canada, I have never ever heard of or seen golden icing sugar. But often times I make my own icing sugar, SOooo, I am guessing, if I take brown sugar to make my icing sugar as opposed to white sugar, in essense I am making golden icing sugar.  Gonna give it a try.

I  found out something very interesting yesterday. Was talking to a store clerk, and as it often happens, conversation turned to cake decorating. Turns out she is a young mother who "dabbles" in cake decorating, but her fortay is in icing images. Has her own edible printer & is a graphic artist by trade.  She said she uses MARSHMALLOW ICING SHEETS.  Apparently bought at a cake supply store not too far from me. She said they are SOooo yummy. Never heard of those either!!  We exchanged emails so I can get info. And I told her to join CWB community & CCDG ( Canadian cake site ) for her edible image business.

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Permalink Reply by Cathy on December 21, 2011 at 1:06pm

Try peanut butter and mascarpone ( or cream cheese). Who doesn't like chocolate and peanut butter. I frosted my cake with chocolate cream cheese. My husband brought it to work and everyone raved about it. Even got several orders!

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Permalink Reply by Jen Montalto on January 1, 2012 at 1:15pm

i have a friend who's family insists on this same cake for every occasion... chocolate fudge cake, raspberry cream filling and white chocolate ganache buttercream icing. YUM! i sample TOO much when i'm putting those together!  ;)

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