Does anyone have some great filling recipes... I keep seeing curd this and that on some of the internet sites of the upscale bakeries... I'm like a sponge and am learning all I can soak up

I will take anything!! Just want to knock some socks off

try www.ladycakes.com there are a ton of recipes for fillings and such on that site


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

I've tried the raspberry filling from that site and it was NOT good. Please let me know if you have better luck with other recipes there!

Here are links to all CC fillings and frostings:

http://forum.cakecentral.com/cake-decorating-ftopicp-1344651-.html

HTH

Here are a few really good ones......


Raspberry Curd

3 half-pint baskets raspberries
About 1/2 C. sugar
4 T. unsalted butter
1 1/2 t. fresh lemon juice, or to taste
2 eggs
2 egg yolks

Puree the raspberries and put them through a fine strainer to remove the seeds. Measure 1 1/2 c. puree, heat it in a non-corroding saucepan, and stir in the sugar and butter. Taste and add the lemon juice to taste. Whisk the eggs and egg yolks just enough to mix them, then stir in some of the hot puree to warm them. Return to the pan and cook over low heat, stirring constantly, until the mixture is thick--it should reach a temperature of 170°F. Chill.

This can be used as a cake filling, or to fill a tart or tartlets. Makes 2 C., enough to fill one 9" tart shell







Cranberry-Lime Curd Recipe


1 1/2-2 cups

2 cups whole berry cranberry sauce or 1 (16 ounce) can cranberry sauce
4 eggs
1/2 cup butter, softened (no substitutes)
1/2 cup fresh lime juice (about 4 medium limes)
1/2 cup sugar
2 teaspoons grated lime zest

Puree all the ingredients in a food processor until smooth.
Pour the mixture into a double boiler over hot, NOT BOILING, water. Stirring constantly, cook until the mixture is thick, smooth, and shiny. This should take about 20 minutes. Do not overcook.
Ladle into hot, sterilized jars, leaving 1/2 inch headspace. Wipe jar rims clean, add lids, and tighten rings just until closed.
Process in a PRESSURE CANNER at 10 POUNDS PRESSURE for 10 minutes. Adjust for altitude, if necessary.
Store in the refrigerator; use within 3 months


Blackberry Curd Filling


Prep: 5 min., Cook: 8 min., Chill: 8 hours. Once chilled, fillings and sauces thickened with cornstarch will loosen when stirred. So, when ready to use, don't stir. Just spoon the curd directly into tart shells, or spoon and spread over cake layers.


1 cup sugar
3 tablespoons cornstarch
2 cups Blackberry Juice
3 large eggs
2 egg yolks
1/4 cup butter

Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in Blackberry Juice. Whisk in eggs and egg yolks. Bring mixture to a boil (5 to 6 minutes) over medium heat, whisking constantly.Cook, whisking constantly, 1 to 2 minutes or until a pudding-like thickness. Remove from heat, and whisk in butter. Cover, placing plastic wrap directly on curd, and chill 8 hours.

Yield: Makes 3 cups


I've collected these from various sources over the years, so unfortunetly I can't give credit where it is due. I apologize. With that said...they are really yummy!!

Great recipes!