Mango filling & glaze
My Dad requested a mango filled cake for his Father’s Day cake. I usually just use pie filling for my cake fillings since I am a hobby baker. But I found this recipe online & it was AMAZINGLY DELICIOUS so I had to share! This is Nancy Vienneau’s recipe on her Good Food Matters blog.
Ingredients
| Amount | Ingredient |
|---|---|
| 1 large very ripe | Mango |
| 1 C | water |
| 1 1/2 C | Confectioners sugar |
| 1 | Lemon, for juice |
Directions
Peel the ripe mango and cut into pieces, placing them, (and the juices!) into a saucepan. Add 1 cup of water, and 1 1/2 cups of confectioners sugar. Stir well and bring to a simmer. Cook until mango pulp becomes dissolved, and incorporated into the liquid. Add lemon juice. Simmer until somewhat thick and glazy. Remove from heat, pour into a bowl, and allow to cool.
I also added a couple of tsp of corn starch to thicken the filling slightly.
Caramel Cream Filling
This is a creamy tweak on fragglerock1′s caramel filling. It light and fluffy, but still has a strong caramel flavor and feel, and it lasts up to 5 days at room temperature. You can use it for cakes and cupcakes, enjoy!
Ingredients
| Amount | Ingredient |
|---|---|
| 1/2 C | butter |
| 1 C | packed brown sugar |
| 1/4 tsp | salt |
| 6 T | milk |
| 1 C | marshmallow fluff |
| 6-8 C | Pastry Pride |
Directions
Instructions
1. Melt butter, stir in brown sugar and salt.
2. Boil for 2 minutes, stirring constantly.
3. Remove from heat, add milk and return to heat. Bring to rolling boil, then remove from heat.
4. Add marshmallow fluff and stir until melted and incorporated.
5. Allow mixture to cool completely (room temp), then add it to the whipped pastry pride in your kitchenaid and whip until incorporated.
6. Refrigerate to set.
*Notes: I use 8 C Pastry Pride, but if you want a stronger caramel flavor you can use closer to 6 or even less, just tweak it as you want.
Champagne Strawberry Whipped Cream Filling
I came across this filling recipe on a search for a light and non-overwhelming flavor for my champagne cake recipe. It was delicious although I think it could use a little more sweetness. I hope you all can use this. Oh, and it was from Kat’s Sweet Somethings.
Ingredients
| Amount | Ingredient |
|---|---|
| 1 cup | heavy whipping cream |
| 2 T. + 1 tsp. | sugar (I wasn’t sure if this was powdered or not, that is what I ended up using which may be why it was not sweet enough) |
| 4 oz (1/4 c.) | champagne |
| 6 or 7 large | frozen strawberries |
Directions
In a mixer with a whisk attachment, start beating the heavy cream until frothy; add in sugar, and continue to mix on medium-high until soft peaks form.
In a food processor or blender, puree strawberries and prosecco until a paste is formed.
Pour strawberry mixture into a sieve over the bowl of whipped cream, and press through (this should remove the majority of the seeds). Mix on medium speed until the strawberry is incorporated.
Marshmallow meringue for piping – Turron de Marshmallow
Suuuper facil de hacer y con pocos ingredientes!! 
Nunca me ha salido el syrup o caramelo en el famoso “punto de bolita”, como no tengo un termometro de dulces, pruebo hechando un poco de syrup en un vaso a la antigua.
Cuando se enfria queda con consistencia esponjosa de Marshmallows o Angelitos, no es un turron muy dulce, es facil de untar o de usarlo con las mangas.
Lo hice batiendo con una batidora de pedestal Ktchen Aid, por lo que no se si quedara tan bien con una batidora pequeña de mano.
Ingredients
| Amount | Ingredient |
|---|---|
| 1 package (2 tablespoons aprox.) | Unflavored Gelatin, powder |
| 1/2 cup | cold water for gelatin |
| 1 cup | Cane Sugar |
| 1/3 cup | Water for sugar |
| 2 tablespoons | Meringue powder |
| 1 teaspoon | Cremor tartar |
Directions
1. Disolve the gelatin powder in 1/2 cup of cold water in your mixer bowl, let rest for 5 minutes.
+ Disolver la gelatina en el agua y dejar descansar por 5 minutos.
2. Add sugar and water in a small pot and disolve, heat in medium until it reaches the “soft ball” stage, without stirring.
+ Agregar el azucar y el agua y disolver en una olla pequeña, calentar en temperatura mediana hasta que llegue al punto de bolita, sin revolver.
3. When the syrup gets to “soft ball” stage remove from heat and stir to cool off a little.
Cuando el syrup llega al punto de bolita quitar del calor y revolver para que se enfrie un poco.
3. Beat with the wisk attachement in low the gelatin, increase speed to medium and add slowly the syrup, beat and then add the 2 tablespoons of meringue powder and 1 teaspoon of cremor tartar and beat in high for 12 minutes until white peaks form.
+ Batir la gelatina con el globo en bajo, subir la velocidad a mediano y agreagr despacio el syrup, seguir batiendo y agregar las 2 cucharadas de polvo de merengue y la cucharadita de cremor tartaro y batir en alto por 12 minutos hasta que picos blancos se formen.
4. Spread or pipe on your cake or cupcakes.
+ Hechar sobre el pastel y cubiletes o decorar con la manga.
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