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Recipes: FILLINGS - Page 2

post #16 of 102
I like a chocolate ganache in chocolate cupcakes or a vanilla custard in vanilla but the Bettercreme, flavored or not, is a great stand by and always delicious and quick to make. I also like to take the instant pudding mixes, especially cookies and cream or vanilla chocolate chip and whip with cream.
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #17 of 102
OK So if you use a SMBC for a filling plain or otherewise Does the cake then have to be kept in the fridge ? Just because of the meringue icing ??
post #18 of 102
Hi Fiddle, I read somewhere that the SMBC has enough sugar in it to keep it preserved out of the frig. How do you like it? Kind of buttery isn't it?
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #19 of 102
I leave it out for a day or so, but cakes do better (for me) wrapped in plastic in the fridge anyway. Just take it out a little while before you want to serve it. I usually just cut a few pieces on put them on plates and cover them with plastic and it takes no time for it to come to temp.

As for it being overly buttery.. do you use salted or unsalted butter? I have made it both ways and with a combination of the 2 and I much prefer it with unsalted butter. Also.. make sure you add enough flavoring. A couple tsp is never enough.
post #20 of 102
http://www.cakecentral.com/cake_recipe-6927-Very-Vanilla-Swiss-Meringue-Buttercream.html
Heres the recipe I tried ! Just like its posted ! Yes it was buttery but eaten cold it wasent to overly buttery
post #21 of 102
Try making it with all unsalted butter.. it isn't buttery tasting at all IMHO. icon_smile.gif
post #22 of 102
martha stewart's recipe for SMBC seems relatively easy to try.
post #23 of 102
I absolutely love peanut butter mousse in white & chocolate cakes. I also like cream cheese w/ whipped cream infused with real fruit icon_lol.gif
"Behind every good women, is a lot of chocolate."
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"Behind every good women, is a lot of chocolate."
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post #24 of 102
jkalman.. Thanks I will do that !
post #25 of 102
Oooh yes.. PB mousse is sooooooo good. I put it in a chocolate cake that I torted thin and covered it in poured ganache. It was like a sophisticated peanut butter cup. My DH was in HEAVEN.
post #26 of 102
OHHHH That sounds real good ! Have a pic ?
post #27 of 102
Sometimes I think I could just devour a whole batch of PB mousse. icon_redface.gif
"Behind every good women, is a lot of chocolate."
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"Behind every good women, is a lot of chocolate."
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post #28 of 102
No.. it was eaten too fast.. icon_lol.gif
post #29 of 102
Jeanne, May I have your recipe for PB mousse please?
Many thanks!
Be the change you want to see
View my cakes on www.elizabethscakeemporium.com or at http://thecakequeensadventures.blogspot.com/
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Be the change you want to see
View my cakes on www.elizabethscakeemporium.com or at http://thecakequeensadventures.blogspot.com/
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post #30 of 102
I see everyone mentioning SMBC but I use regualr BC can you add all these to regular bc?
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