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Recipes: FILLINGS - Page 5

post #61 of 102
LOL...yes, but I don't have anyone to give the majority of the cake to, and I am afraid I would eat it all by myself....or try a filling and eat it gone before it got on the cake. icon_smile.gif
post #62 of 102
Oh my, I am so glad I came across this subject. I will be trying a lot of recipes from here. Thanks everyone.
post #63 of 102
I love to use stabilized whipped cream (using wilton piping gel or using gelatin) and mixing it with a variety of flavors to fill cakes. Ideas... peach preserves (or any fruit strained), cocoa powder, liquors, flavorings. Has anyone ever mixed dulce de leche into whipped cream to make a mousse- like filling? I was going to do that last week for my son's bday but went with the peach preserves instead. icon_biggrin.gif
Jennifer
History Teacher and closet cake decorator!
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Jennifer
History Teacher and closet cake decorator!
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post #64 of 102
Quote:
Originally Posted by aswartzw

Jkalman... I love it. Anytime I don't use this recipe, my SMBC flops! I find it so easy to use and love the lower quantity of butter in it. What's your favorite type/amount of adding chocolate? I tried it once in chocolate but it just wasn't that perfect bang i wanted. thumbs_up.gif

Rosie, I also recommend Indydebi's recipe for crusting. I use a similar version of the Dream Whip and it crusts beautifully and tastes amazing.



I tend to add a lot of bittersweet chocolate Callebut or Ghirardelli.. whatever I have on hand, but at least 60% cacao. You can add I'd say about 6 oz to a batch or more.. I do it by eye all the time.. just add it until it tastes yummy. It's like eating chocolate mousse. If you want a SUPER chocolatey bang though ganache is the way to go. I tend to use chocolate SMBC as a filling more-so than on the outside of a cake. It is a bit soft.. but oh-so tastey and more stable as a filling than actual chocolate mousse.
post #65 of 102
Hey cuppy buddy Fiddlesticks! I just kept adding powdered sugar to the SMBC until I thought it was a good spreading consistency. It really tasted good! I thought I invented something!! icon_eek.gif
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 #66 of 102
Quote:
Originally Posted by aswartzw

Rosie, I also recommend Indydebi's recipe for crusting. I use a similar version of the Dream Whip and it crusts beautifully and tastes amazing.



Thank you so very much, all of you are awesome!! I will definitelly give BC another try icon_smile.gif
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #67 of 102
I haven't had time to catch up on the entire thread, but I just know i'm gonna find more great fillings try!!! I'm glad I didn't miss this one.
post #68 of 102
Oh, wow, this thread has picked up interest quickly, hasn't it?

Question for everyone -

Has anyone ever used plain peanut butter in a cake? I am thinking of a single layer of yellow sponge, torted and filled with peanut butter, then covered in milk chocolate ganache, ala Tastykake Peanut Butter Tandy Kakes, but I am wondering if the peanut butter will make it too dry.

What do any of you think?

Theresa icon_smile.gif
post #69 of 102
ahhh someone from the northeast?? I love pb tandykakes- although i think they call then kandykakes. anyways...i have a recipe for homemade tandykakes that could probably be converted into a cak recipe- it's a basic hot milk sponge cake. I think if you keep the peanut butter layer thin it'll be ok. That does sound DELICIOUS to me!
Jennifer
History Teacher and closet cake decorator!
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Jennifer
History Teacher and closet cake decorator!
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post #70 of 102
Quote:
Originally Posted by playingwithsugar

Oh, wow, this thread has picked up interest quickly, hasn't it?

Question for everyone -

Has anyone ever used plain peanut butter in a cake? I am thinking of a single layer of yellow sponge, torted and filled with peanut butter, then covered in milk chocolate ganache, ala Tastykake Peanut Butter Tandy Kakes, but I am wondering if the peanut butter will make it too dry.

What do any of you think?

Theresa icon_smile.gif



There is a yummy peanut butter buttercream recipe in the cake doctor book. If anyone wants me to post it, let me know...(it might already be here) I make it with yellow cake, torted, with one layer strawberry gel, next layer buttercream, next layer peanutbutter buttercream. The kids LOVE IT!!!!
Gotta have more cowbell!
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Gotta have more cowbell!
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post #71 of 102
Yes, SE PA to be exact.

You could be right about the name. All I know is - a pack of them, and a cold glass of milk, and I'm good for the night.

Theresa icon_smile.gif
post #72 of 102
loriemoms -

Sure, we'll take it. I'm all about trying new recipes.

Theresa icon_smile.gif
post #73 of 102
sure!

1 cup of creamy peanut butter
8 tablespoons of butter, room temp (1 stick)
2 cups of confectioners sugar, sifted
3-4 tablespoons of milk
2 teaspoons of pure vanilla extract

place the peanut butter and butter in a large mixing bowl Blend on low speed until fluffy, about 30 seconds. Stop the machine. Add the confectioners sugar, 3 tablespoons of milk, and the vanilla. Blend with the mixer at low speed until the sugar is well combined. 1 minute or so. Increase the speed to medium and beat until the frosting lightens and is fluffy. 1 minute or more. Blend in up to 1 tablespoon of milk if stiff.
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You can use this as a filling or a buttercream on top of the cake.
Gotta have more cowbell!
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Gotta have more cowbell!
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post #74 of 102
Thanks for the PBBC recipe, I'm going to try it this weekend on some texas sheetcake minicakes.
"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 #75 of 102
playingwithsugar.. How would you add just plain pb ? how would you get it to spread without messing up the cake ?
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