good cake filling recipes

Replies to This Discussion

Permalink Reply by daisy young on January 19, 2010 at 7:24pm

Hi, I use lemon curd for the filling with lemon or coconut cakes. Any pudding makes a good filling. Jams mixed with your buttercream makes a great filling.

Permalink Reply by Mary Bolger on January 20, 2010 at 10:28pm

I like to use key-lime curd mixed with buttercream, or lemon curd mixed with buttercream. I wil also mix seedless raspberry jam with buttercream as well. Another great filling that I use quite a bit is butercream mixed with crushed oreos. I tend to use the Italian Meringue (spelling?) Buttercream which is not too sweet like the crisco/butter base buttercream. A chocolate ganache is also wonderful for a filling and very stable.

Permalink Reply by Sarah Unruh on January 21, 2010 at 9:01pm

I like to put fruit purees in mine, or pie filling and if nothing else jam can work too.

Permalink Reply by Theresa on January 31, 2010 at 9:39am

I love using chocolate ganache as a filling for a lot of my cakes. I have also mixed a fruit purees with buttercream... raspberry is my favorite!!!

Permalink Reply by Susan Saunders on March 21, 2010 at 11:50am

Theresa,
Does mixing the buttercream with the fruit puree keep it from soaking into the cake and making it mushy? Just wondering because I am new to decorating and have thought about the puree but never tried it.
Thanks for advice!

Theresa said:

I love using chocolate ganache as a filling for a lot of my cakes. I have also mixed a fruit purees with buttercream... raspberry is my favorite!!!

Permalink Reply by Isabel Kennedy on March 22, 2010 at 11:14pm

Have you tried using a cream cheese filling? Everyone seems to love my cakes filled with cream cheese. :)

Permalink Reply by Shon Jones on March 24, 2010 at 10:40am

Last week I used a cook and serve pie filling, it worked great. In fact I bought both instant and cook and serve and made them both just to see the stability it would have between the layers and the cook and serve was alot creamier and held its ground alot better than the instant.

Permalink Reply by Michelle Graham on March 28, 2010 at 12:43am

There are so many options, as a few ppl already mentioned. But you could also try dulce de leche... PC makes a caramel and banana one (there might be more out there too). Marmalades, cream cheese frosting too. Be creative and have fun. :)

Permalink Reply by Melissa Friesz on April 18, 2010 at 11:48pm

I just made a chocolate cake with fresh strawberries and it work and tasted amazing. I have also used the chocolate mousse...and I mixed some fresh stawberries with the chocolate mousse which was yummy too. I have used a homeade whipped cream as well.

Barb DeWitt said:

I have also used chocolate ganache, fruit fillings, and puddings. I was going to try a chocolate mousse next week and now seeing it posted here as an idea I am really going for it!!!

I was wondering about using fresh fruit as a filling, i.e. strawberries that are in season right now. Do you have to add anything to the strawberries - I don't want to use a jam as the customer who requested fruit filling doesn't want it to be too sweet.

Permalink Reply by Melody Prine on April 27, 2010 at 10:49am

So do these cakes have to be refrigerated afterwards with the filling inside? I am getting ready to try my first cake with filling and was curious. Also do these fruity fillings soak into the cake? I dont want it mushy. Thanks.

Permalink Reply by Katie Marreel on April 28, 2010 at 11:58pm

I will actually spread my cake layers with a thin layer of jam before I lay down the fruit/buttercream filling. It does not make the cake soggy, and it adds a special twist of color and flavor.

Susan Saunders said:

Theresa,
Does mixing the buttercream with the fruit puree keep it from soaking into the cake and making it mushy? Just wondering because I am new to decorating and have thought about the puree but never tried it.
Thanks for advice!

Theresa said:

I love using chocolate ganache as a filling for a lot of my cakes. I have also mixed a fruit purees with buttercream... raspberry is my favorite!!!

Permalink Reply by Mary Bolger on April 29, 2010 at 9:11am

When adding purees to the buttercream I have noticed that the layers can slide a bit more so just be careful. At leaste this has been my experience.

Katie Marreel said:

I will actually spread my cake layers with a thin layer of jam before I lay down the fruit/buttercream filling. It does not make the cake soggy, and it adds a special twist of color and flavor.

Susan Saunders said:

Theresa,
Does mixing the buttercream with the fruit puree keep it from soaking into the cake and making it mushy? Just wondering because I am new to decorating and have thought about the puree but never tried it.
Thanks for advice!

Theresa said:

I love using chocolate ganache as a filling for a lot of my cakes. I have also mixed a fruit purees with buttercream... raspberry is my favorite!!!

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