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Cream Cake Filling

I made this and got rave reviews! I torte a chocolate cake, pipe it between the layers, then do a chocolate Ganache over top. I also spiraled the cream in a curly over the Ganache to make it look like an over sized Hostess Cupcake!

Ingredients

  • 1/2 c granulated sugar 1/3 c whole milk 2/3 Crisco 1/4 tsp salt 1 tsp vanilla 1 tbls water 1/2 c confectioners' sugar

Comments (16)

You didn't leave any instructions for cream cake filling
Instructions please <3
instructions please please thank you.
Need a little more info please.
Sorry, I filled in all the boxes & don't know why it didn't post. Beat all ingredients, EXCEPT powdered sugar, for 7 minutes and do not cheat on the time or filling will be watery. Add 1/2 cup powdered sugar and beat for a full 5 minutes. Torte your cake and fill between the layers. Top with your favorite chocolate ganache. Pipe a curley Q across the ganache to mimick a Hostess cupcake.
I'm assuming the answer is yes but I'm wondering if this has to go in the fridge or can be left out under fondant?
I had it in the fridg overnite, of course it lasted only 2 hours once it was taken out. It doesn't have anything in it that isn't in frosting for the most part. Use your own judgment.
Almost perfect for my needs, I am wanting a cookis and cream type filling that I can use on fondant covered cake without worring about melting and sperating. I made just as directed and found that it was just a bit (not much but slightly noticable) grainy. I did mix for about 9 min on the first part and a full 5 the second part. Next time I am going to try superfine granulated sugar. Also I tasted the crisco a bit so I added some extra powdered sugar at the end. Probably close to double the powdered sugar called for. I folded in crushed oreos and i’m letting it set out over night to see what I have in the morning. (before using in a cake for a shower next weekend). So far it is wonderful. Other then the slight grainy texture it reminds me of a hostess/twinkie type filling and appears stable and firm.
Has anybody used this on a fondant covered cake to know how it holds up????? Thinking about using it in a choc cake this weekend but it will be totally covered in fondant. Thanks
Okay so I made this today and was not impressed. Seems like the Crisco is overpowering and that was after adding more powedered sugar then calls for. Just seems a bit to "waxy" as my husband said.
I would like to know how this held up in a fondant covered cake, I am making a baby shower design cake this weekend and would like to know. also what would you suggest so that I don't have a waxy taste.
I tried this, it came out reallly good. thanks
would this recipe be good for a filling in a wedding cake?
This was awful. It tasted like nothing and had the texture like soft wax. It left a film in your mouth like you had just taken a bite of crisco. Yuk!
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