Filling Experiments

Decorating By goodcakefairy Updated 26 Feb 2006 , 10:48pm by MommyEdzards

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goodcakefairy Posted 21 Feb 2006 , 10:37pm
post #1 of 17

Has anyone ever tried mixing a seedless jam with buttercream to make a filling? How did it turn out? Anyone have any other suggestions for interesting, easy fillings?

16 replies
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Helendelk Posted 21 Feb 2006 , 10:40pm
post #2 of 17

Only thing I have ever mixed was Apriicot Butter... It was yummy !

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aliciaL_77 Posted 21 Feb 2006 , 10:42pm
post #3 of 17

I have done it with raspberry and strawberry godd both times

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SheilaF Posted 21 Feb 2006 , 11:47pm
post #4 of 17

Are you supposed to mix the fruit fillings with the buttercream? Or just put it in there by itself? I have not done a fruit filling, but I'm supposed to do a cake with strawberry filling next week.

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aliciaL_77 Posted 21 Feb 2006 , 11:54pm
post #5 of 17

I mixed it in

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lemoncurd Posted 22 Feb 2006 , 12:17am
post #6 of 17

It is a lot better if you add fresh fruit puree instead of jam or preserves. It's less sweet and fresher tasting.

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aliciaL_77 Posted 22 Feb 2006 , 12:28am
post #7 of 17

I have used the sugar free (all fruit) spread too

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lkuptain Posted 22 Feb 2006 , 12:35am
post #8 of 17

I've been wondering about fillings, too. Everyone talks about fillings inside cakes and I haven't been really sure what exactly to add, but I'd love to have a new taste inside my cakes!!

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goodcakefairy Posted 22 Feb 2006 , 12:54am
post #9 of 17

Sorry to interrogate, but

How much jam do you add? And how do you add fresh fruit to filling without making it all squishy and runny?

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Richard Posted 22 Feb 2006 , 1:06am
post #10 of 17

I used a strawberry mousse filling in my chocolate cake and decreased the milk to make it stiffer. It was really good and a nice twist with the chocolate.
Kathy R

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JennT Posted 22 Feb 2006 , 1:07am
post #11 of 17

If you add fresh fruit to your filling, you really can't avoid the extra moisture because it's in the fruit. You can cut down on it some, though...just wash your fruit and then let it dry thouroughly. I usually will wash my fruit and let it sit in a colander over a bowl for a day or so. Then I dump it out onto a paper towel and let it sit as along as I can. Lastly, I use another paper towel to hand dry the fruit, if needed. Lots of extra steps, but it helps some. But you will have moisture/juice that comes out of the fruit anyway when you slice it, and as you mix it with your filling, even. I just usually use a very stiff buttercream to mix fresh fruit into...by the time the fruit has released its juices it's usually the right consistency and not too mushy.

Another filling I tried a while back was caramel buttercream. I had some leftover caramel that I just mixed right into a medium buttercream....very yummy!!

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bikegal Posted 22 Feb 2006 , 4:41am
post #12 of 17

goodcakefairy, I did a filling of buttercream mixed with seedless raspberry jam and fresh whole raspberries just this weekend. Tastes wondeful! I hate the thought of my layers slipping and sliding. I also mix my lemon curd with buttercream to avoid sliding issues.

bikegal

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chaptlps Posted 22 Feb 2006 , 4:46am
post #13 of 17

I have always mixed my fresh fruit with some kind of glaze. usually cornstarch, water, sugar, flavoring and color. I make a rather thick paste with it. then I will mix in my fruit all cut up and spread that on the cake.

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SScakes Posted 22 Feb 2006 , 5:00am
post #14 of 17

Hi

Someone once posted this site and it had lots and lots of different fillings.

http://www.ladycakes.com/Recipes/Fillings/

Hope it helps.

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beachcakes Posted 22 Feb 2006 , 4:06pm
post #15 of 17

How far in advance can you fill a cake w/ fresh fruit? I'm not the quickest decorator... icon_surprised.gif

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angelas2babies Posted 23 Feb 2006 , 8:52pm
post #16 of 17

LOL...I was just thinking the same thing...I'm not too fast. I need something that won't go bad before I'm done!

Angie

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MommyEdzards Posted 26 Feb 2006 , 10:48pm
post #17 of 17

I have added jams to my buttercream lots of times for fillings. Rasberry, Strawberry, but the best is Walmart storebrand Apricot/Pineapple..... it goes so good with carrot cake! I just bought a fancy carmel spread that I am going to try mixing w/ buttercream. I can't wait!

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