Do you all put a flavored filling on every cake? Do you ever just use buttercream between the layers? When you do use fillings, do you use fillings between layers or buttercream AND filling?

Do you have a favorite filling that you recommend using on most cakes? I am worried that some of the filling flavors will fight with the flavors of the cake.

My favorite filling is strawberry. After cutting the layers I put a "dam" of icing around the perimeter then add filling. Once filling is added I level it with an offset spatula. Be carefull not to add too much filling and not to go over your dam or filling will seep through cake.

Hi! It really depends on the cake and what you want as the end result! There are an infinite number of possibilities. I don't fill every cake but I have been experimenting with different fillings to see what goes great with what. Plain ol' buttercream works great for some things. I just made a white chocolate cake with homemade raspberry filling and white chocolate buttercream. It's a lot of fun just to experiment with what you like and what you think would be good together!

If I use a "wet" filling like pineapple preserves mixed with buttercream or fresh strawberries I put a thin layer of buttercream down first so it doesn't overly soak into the cake.

You also want to put a good stiff dam of icing around the layer before you fill it to prevent leakage!

Here is a great site with lots of recipes for fillings (the recipe section is free):

http://www.ladycakes.com/

Enjoy!
dori

Forgot to tell you: Welcome to CC!!! Be careful-it's an addiction!!

The easiest filling I've found is this box that's in the isle next to the jellos and puddings. I can't think of the name right now, but it's like a nondairy powdered whip "cream". You can mix it with any flavor of jello powder (vanilla, strawberry, etc.) and it makes a light, creamy, fluffy, filling. The recipe is on the box. I can't believe I can't remember the name. Hope this helps.

Would it be Dream Whip?

Yeah! Dream Whip. Thankyou.

I do a mixture depending on my mood. Most of the time I will use a filling. I like preserves, ice cream syrups, and nutella, mainly because you don't have to keep the cake in the fridge. There are also some premade fillings out there, but since I don't have a cake store near me and try not to order much off the net (get too carried away) I try to work with what I have around me.

If I am just torting a single layer cake then I just do filling. If I am doing a double layer cake then i will put filling where I torted and then icing inbetween the two layers.

Some of my fave combos would be:

chocolate cake
- w/strawberry preserves
- w/raspberry preserves
- w/carmel ice cream topping (make sure it is a thick one)
- w/marshmallow filling (homemade recipe)

lemon cake
- w/raspberry preserves
- w/lemon curd (can buy near the preserves)
- w/blueberry (premade filling, bought in plastic sleeves)

strawberry cake
- w/strawberry preserves
- w/marshmallow filling (homemade recipe)

Butter (I don't do yellow) or White cake you can pretty much do any filling you can find.

Hi. I usually do what the customer asks for. I do many cakes with just buttercream as the filling. I think that is a great way to go. As far as fruit fillings....I only use it with buttercream. I think it has a better flavor and it is safer not to leak out(for me anyway ).

I think my favorite fruit filling would be buttercream mixed with strawberry jam.

When using Dream Whip as a filling-does the cake have to be refrigerated? Would it be ok if it was in a cake that was made a day ahead? I would like to use this, but have not done fillings before.
Thanks!