I got a request for a butter pecan cake. No prob. What kind of filling do you do with this flavor?? My brain is frozen right now and I can't think....maple something? Does that sound good or yucky?? I just need some opinions.....thank you!!!

maple sounds good.... raspberry sounds good to me also...

Does the flavor have to be different than the cake? I was stumpted too as to what flavor would compliment the cake and ended up using butter pecan coffee flavoring (coffee mate or simlar brand) to my buttercream and it was a hit. You could probablly use a coffee syrup too.

Cream cheese icing or filling. I always make cream cheese icing for butter pecan cakes. It goes together deliciously.

I always do Cream Cheese with Butter Pecan. Over Thanksgiving I did a Rum Butter Pecan, for the filling in it I just took chopped pecans, some Rum and Cream Cheese and made it the filling. Normally just frosting an pecans though..

Toffee. Trust me on this one. Do a rum splash and this.

Recipe from Cookiemania by Jeri Dry and Alix Engle

1 cup flaked coconut
1 egg
1/2 cup evaporated milk (or cream)
1/4 cup butter (I use the extra cream butter)
1 cup firm packed brown sugar
1 tablespoon flour or cornstarch
1 teensy drop light Karo syrup* optional
1/8 tablespoon salt
1 teaspoon vanilla ( I use more)

I toast my coconut stirring in a dry skillet (because it is SO easy to burn it in the oven). I get my mine nice and brown so then I put it in a bowl to stop the browning.
Beat egg in a medium saucepan
Add milk, butter, brown sugar, flour, karo and salt
Bring to a boil over medium heat. (If you mix the flour with the sugar you won't have lumps
Cook until thick stirring constantly. At least like five minutes boiling.
Remove from heat, stir in vanilla and coconut.

The Karo keeps it from ever crystalizing.
I can fill an 8x12 quarter sheet with this amount.

k8memphis - that sounds perfect! Thanks for sharing the recipe, I think that would be great in a chocolate cake, or a vanilla cake with chocolate frosting...I may have to do this real soon!

question, when you say do a rum splash - you mean a rum cake or add a splash of rum to the toffee. thanks.

A splash is simple syrup with flavoring in it, rum in this case. After the cake is baked, I have my splash in a squirt bottle, a ketschup bottle type squirt bottle and then just stream a thread of the splash all around the top of each layer like a giant scrolly. Then fill and ice.

Here's my story--this is my all time most ordered cake. My sister in law got married over 30 years ago. And whenever her wedding comes up in conversation to this day--they are still talking about that cake.

Even people who hate coconut love this because the sum of the whole makes it a different palate pleaser far beyond one individual flavor/ingredient. You don't taste it as coconut.

http://forums.egullet.org/index.php?showtopic=68445

In the twelfth post, the tenth photo there's a picture of the bottle and the amount I use. You'll be scrolling just past half way down.

It's equal parts sugar and water, boiled till it turns clear and then the alcohol added. For a quarter sheet, you need maybe one third cup sugar and water and then add the rum to taste, maybe a quarter cup. And watch the flame this stuff will burn up high. You're not necessarily using all that but that's a reasonable amount to make for that size cake.

So for a cake like for church I boil the alcohol in the boiling syrup for a few. For a cake for friends I add the alcohol after the fire is out.

Happy cakin'--you're gonna be famous.

Thanks for sharing that K8 - I read you wedding cake blog a while back - your story made laugh and cringe! I can't imagine doing that out of my home, and all those flowers!!! You win the best mom award for sure!

Thanks so much for the responses!! I haven't been online since last night and was hoping I'd have one response!! K8! You won me over! Gonna do the toffee one! I'm off to read your thread and I'll definitely let you know when I get famous!!

I like Maple Buttercream. Reminds me of pancakes!