I am amazed at how many questions I
get about cake fillings. Many folks
obviously want to use something
different so that their cake will
stand out from all the others. Let’s
face it, there are probably 100
different options and yet most of us
stick to a few tried and true. I
know that I sure do. My favorites
are using the buttercream icing and
a jam or lemon curd. Simple and
Here is an important thing to
consider. If you are serving the
cake at a party, that also has food
and alcohols being served, make the
cake and filling flavors stronger
and brighter than you think is
necessary. The palate can be
overwhelmed with the flavors of the
foods and the cake in comparison
will be weak and bland. Very
If you are going to be using a jam
such as raspberry, blackberry,
strawberry, etc., make a dam of
buttercream around the edges of the
cake first, and fill in with the
jam. The dam helps to keep the dark
colored jam from moving to the
outside of the cake and causing the
outside buttercream or fondant icing
to become stained. It makes for a
much prettier presentation.
Following are a few questions and thoughts
that you should consider before you
make your cake:
Cake Filling Flavors.
They need to compliment each other such
as chocolate and almonds, hazelnuts,
Will you or
CAN you refrigerate the cake?
We can have a health issue here
and also a presentation problem.
Whip cream can separate and turn
soggy if you prepare the cake
too early as can some of the
Mousse recipes. Berries can go
soggy and drip. Fondant should
never be refrigerated or frozen. Buttercream
(made with butter and eggs) should
be kept in a cool room (68 to 80
degrees) so that it won’t melt into
a puddle of separated butterfat.
want a filling that uses fresh
berries you should plan on
assembling and eating within a few
hours even if you can refrigerate
the cake. Berries can continue to
ripen and ooze juice. (I have seen
berries that have even grown mold
inside the cake.) Juice will ruin
the looks of your icing. Some of
the Mousse and whip cream recipes
can deflate and soak into the cake
if prepared to far in advance.
If you have to prepare the cake a
couple of days in advance you should
consider putting a simple syrup,
flavor wash or liqueur on the cake
layers to help keep the moisture
level up in the cake before you
smooth on your fillings.
Are there dietary restrictions?
I recently had a lady write about
using any product that uses gelatin,
extracts or liqueurs. These items
were part of religious dietary
restrictions. Keep this in mind
when you purchase products or make
your own versions.
I’ve also had folks ask for filling
that use the no sugar fruit filling
because someone is on a low carb
type of diet. I’ve got to tell you
this really makes me laugh! The
icing is made from sugar, the cake
contains sugar and they are worried
about the jam.
For Diabetic guests I’ve worked out
the nutrition numbers for the
serving proportions and given the
info to the individual. That way
they can decide if they want a whole
or half proportion so that they stay
within their limitations. If you
need to, make or pick up a little
dessert just for that individual.
Cake Filling Ideas. Remember to make the flavors
stronger and bolder than you think. A bright flavor will make the cake
stand out and be memorable.
Buttercream - Mocha, Orange,
Lemon. Raspberry, extra Almond
of just about any variety. (See
Jam Fillings below)
Mocha buttercream with a
sprinkling of finely chopped up
Heath Bars Buttercream with
caramel ice cream sauce dribbled
over it and sprinkled with
finely chopped peanuts.
Chocolate Mousse, Vanilla
Custard, Whipped cream.
A liqueur can be brushed on the
cake for the added flavor
boost. Try Almond, Coffee,
Lemon Juice, Hazelnut, Orange,
I have used Davinci Flavored
Syrups for a non alcohol flavor
enhancer. The flavored syrups
come in over 100 different
flavors so you could really get
wild with Watermelon,
Bubblegum, Banana, Black
Cherry, Chocolate Peanut butter,
Macadamia Nut, Peach, Mango,
I just stumbled across your website
tonight and have been reading
several of the posts about fillings
and fondant. I am excited to find
such an informative site. I have
been baking and decorating cakes for
about 18 years but can always learn
more. I thought I'd share a tip with
you that I discovered by
experimentation that eliminates the
problem of slipping layers in
I use seedless Polaner All-Fruit in
the jam flavor of choice, heat the
whole jar (lid off, of course) in
the microwave for just about 30
seconds to warm and liquefy the jam,
then I stir in a small box of dry
Jello in the same flavor as the jam.
I use sugar-free for those that
don't want the added sugar, or
regular for the rest. It intensifies
the color and flavor of the jam but,
best of all, once I spread it on a
layer and let it sit before adding
the second layer, it jells
beautifully and won't slide or soak
the cake. It does help to
refrigerate the layer if it will fit
in your fridge. I have even put my
larger layers in the freezer for
about 10-15 minutes to allow the jam
It is as good as buttercream for "gluing"
the layers together and it does not
squish out the sides, even without
the butter cream "dam." I like
the taste better as it has a more
authentic fruit flavor and not the
over-sweetness that off-the-shelf
jams can sometimes have.
If I don't use all of the mixture in
the jar, I just put on the lid until
next time and make it spreadable
again by heating in the microwave
for 30 seconds.
I hope this is a tip you find
I am planning to make a 50th
anniversary wedding cake for my
parents and have found a great
chocolate cake with a scrumptious
caramel chocolate mousse filling.
However I would love to cover it
with rolled fondant. Is there any
way I could possible refrigerate the
fondant covered cake? I just don't
want to cover it and decorate it
hours before the anniversary party!
You are probably not going to like my
answer but I always have to answer
questions like this with great
caution. I obviously don’t want to
say Yes to a question and then the
special party is ruined.
caution is based on this, I don’t
know what your recipe is, and Ive
not prepared it in advance and let
it sit on the counter for a few days
to see what the results would be as
a filling for a cake. In other
words, it is not a Tried and True
recipe for me.
think it would be OK if you filled,
covered and decorated the cake the
day before and left it in a cool
place in your home but not the
refrigerator or freezer. I can’t be
sure if the Mousse will still be
fluffy and not have melted into the
do try the recipe and you like the
results would you consider sharing
the recipe and your comments about
your results? I’d like to put your
thoughts on the website.
If you have any additional questions or comments that have not been answers in the categories listed below,
Peggy will try to answer them for you.
Email Peggy: (just click on the underlined):
Please, please first check the categories below before emailing, as Peggy gets many repeat questions.
Peggy's Baking Corner Home Page
Check out Peggy Weaver's many Cake Decorating Articles, Tutorials, and Q&A pages below.
Fondant Icing Recipe - Marshmallow Fondant
Recipe and tutorial on making and using marshmallow fondant icing.
Making Fondant Icing
Q&As on making fondant icing.
Additional fondant recipes plus Q&As on making other flavors of fondant icing.
Bubbles in the Fondant
What causes bubbles in your fondant icing and how to fix the problem.
Covering Cakes with Fondant Icing
Peggy's hints and tips for covering your cakes with Fondant Icing.
Decorating Cakes with Fondant Icing
How to add color, how to make fondant flowers, using fondant decorations, repairing tears, and much more.
Marbling Fondant Icing
Learn how to marble fondant icing.
Buttercream Icing 101
Recipe and tutorial on making and using buttercream icing.
Additional buttercream recipes plus Q&As on making other flavors of buttercream icing.
Decorating with Buttercream
How to use decorations on buttercream icing.
Assembling Cakes/Wedding Cakes
How to use caking fillings with wedding cakes.
Covering Wedding Cakes with Fondant
Decorating Wedding Cakes
Lots of Q&A's on decorating wedding cakes.
Other Cake Baking and Decoration Topics:
Recipes & Baking Ingredients
Q&As on different cake baking ingredients.
Cookies & Cookie Cuttersp>
Comments From Bakers
Peggy's Cake Decorating Idea Photos
This idea page has photos only and no decorating instructions.