Fruit Filling For An Un-Torted Cake?

Decorating By Crimsicle Updated 13 Apr 2006 , 7:19pm by izzybee

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Crimsicle Posted 12 Apr 2006 , 10:16pm
post #1 of 6

Hmmmmm...this one is a challenge.

My daughter's birthday is coming up. I asked her today what flavor cake she wanted...."White cake, with a fruit flavor, and buttercream icing." Now, I'm assuming she means fruit filling. Otherwise, it wouldn't be a white cake, yes? Here's the deal, though...

She's a clarinet player. I'm making a clarinet cake. All her life, I've never done anything for her with a clarinet theme. I'm a bad mother. It's going to be maybe 3 inches wide and over two feet long. Maybe longer. Not sure - I haven't taped all the pattern pieces together yet. I do NOT want to torte something that long and skinny. I'm wondering if I can shoot fruit filling into it using one of those bismark filler tips. Has anybody ever squeezed filling into a cake like that?

Should I scrap plan A and make a regular cake, torte it and fill it with fruit filing and find some other way to use the clarinet theme? I'd really like to do the long clarinet shape...but I also want to abide by her wishes.

Suggestions?

5 replies
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kkhigh Posted 12 Apr 2006 , 10:34pm
post #2 of 6

I would think that as long as you didn't overfill with the filling causing the cake to bulge and break apart that it would be fine. the filling will be sporatically dispersed throughout the cake so some parts with more and some with less. i dont have a recipe but i have heard of someone swirling jam or something in the batter before baking...maybe someone here knows the exact method and that would work? as long as the jam portions werent too thick. the clarinet sounds like a neat idea! good luck

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izzybee Posted 13 Apr 2006 , 3:28pm
post #3 of 6

If you make a rectangular cake, fill it, then carve it to be shaped like a clarinet, that would work. Or you can just do a regular torted cake and draw a clarinet on it.

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KHalstead Posted 13 Apr 2006 , 4:50pm
post #4 of 6

izzybee has it...i would torte and fill the cake before carving the shape....another option might be to use some extracts....they have all sorts of fruit flavored ones that are clear.....so you could still make a white cake...but you could add strawberry extract, orange extract, raspberry extract, lemon extract...there are tons of different fruity flavors...even pineapple..banana...etc. maybe you could go that route too??? I have tried a lot of them, they're very good...and all the ones I've tried are clear...they're made by McCormick's and I get them at Super Wal-Mart...but I've seen them in the regular grocery stores too...they just cost a bit more.

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beachcakes Posted 13 Apr 2006 , 6:33pm
post #5 of 6

Not sure, but I think if you torted, filled and then carved, there would be no icing dam to hold the filling in? I think the bismarck tip would work well.

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izzybee Posted 13 Apr 2006 , 7:19pm
post #6 of 6

beachcakes, she will have to do a crumb coat then the filling won't impact the finish frosting.

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