Cake Fillings - How To Make Cake Fillings
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 tasty.
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 unmemorable!
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.
Cake Filling Flavors.
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 jam-filled cakes.
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 to set-up
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 useful.
My 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.
I 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 cake.
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.
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Check out Peggy Weaver's many Cake Decorating Articles, Tutorials, and Q&A pages below.
Fondant Icing Recipe - Marshmallow Fondant
Making Fondant Icing
Bubbles in the Fondant
Covering Cakes with Fondant Icing
Decorating Cakes with Fondant Icing
Marbling Fondant Icing
Buttercream Icing 101
Decorating with Buttercream
Decorating Wedding Cakes
Recipes & Baking Ingredients
Peggy's Cake Decorating Idea Photos