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Recipes: FILLINGS - Page 6

post #76 of 102
7/9/08 at 5:46pm
there is a pineapple filling recipe on here that is so good, I've made it with lemon, coconut and wasc cake and people go nuts over it!

I also like to use strawberries, slice them very thin and cover them in sugar, the next day make a light geltain from knox just so they are drippy. It's a nice way to have fruit and not be gross.

I use a lot of liquors as fillings. I put 2 cups of butter, 1 cup of baileys (godiva, kahlua, amaretto, butterscotch schnapps) and then powdered sugar until the right consistency.

I really like to alternate flavors and fillings, like I have a neopolitan cake that is white cake on the bottom, a layer of chocolate ganache, then strawberry cake, then strawberry filling, then chocolate cake. It's really really yummy. And a similar banana split cake and cookies and cream cake. I do another one that doesn't have a catchy name, but it's butter pecan cake with a layer of chocolate buttercream, butter pecan cake, a layer of caramel (the sweetened condensed milk variety), then b.p. cake, chocolate b.c. and more cake. It's ridiculously good. Maybe that's what I'll call it...
Alison
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Alison
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post #77 of 102
7/9/08 at 6:09pm
you're "ridiculously good cake" sounds ridicously delicious!!! i might try to make that one! icon_lol.gif
Jennifer
History Teacher and closet cake decorator!
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Jennifer
History Teacher and closet cake decorator!
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post #78 of 102
7/9/08 at 6:31pm
aligotmatt.. Oh please explain how and what you use for the ridiculously good cake !! Yes Its been named ! good choice !!
http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv Treat recipes
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh cuppys
http://docs.google.com/View?docid=dgjqsjjc_0ct6gq9fg Xmas 2
http://docs.google.com/View?docid=ddmmx5vd_9dp5h9hhp pie
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http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv Treat recipes
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh cuppys
http://docs.google.com/View?docid=dgjqsjjc_0ct6gq9fg Xmas 2
http://docs.google.com/View?docid=ddmmx5vd_9dp5h9hhp pie
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post #79 of 102
7/9/08 at 6:44pm
I doctor up betty crocker butter pecan cake mix, 2 cakes torted to make 4 layers. Make chocolate buttercream, and then I personally like to cook the sweetenened condensed milk forever on the stove top to make the caramel - I feel more in control and that's how I like it icon_wink.gif Then just layer them up, making good dams as you go.
Alison
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Alison
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post #80 of 102
7/9/08 at 6:55pm
Thanks !!! So yummy !!!
http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv Treat recipes
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh cuppys
http://docs.google.com/View?docid=dgjqsjjc_0ct6gq9fg Xmas 2
http://docs.google.com/View?docid=ddmmx5vd_9dp5h9hhp pie
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http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv Treat recipes
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh cuppys
http://docs.google.com/View?docid=dgjqsjjc_0ct6gq9fg Xmas 2
http://docs.google.com/View?docid=ddmmx5vd_9dp5h9hhp pie
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post #81 of 102
7/10/08 at 6:08am
aligotmatt, such good ideas! I love the neopolitan idea. Now we have to try that in a cupcake! icon_smile.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 #82 of 102
7/10/08 at 6:41am
Quote:
Originally Posted by jkalman

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.



Thank you!! When I made it, it was so soft! I thought I'd done something wrong. Trying to ice the cake was a nightmare!! icon_evil.gif I did add 6 oz. of Hershey's bittersweet chocolate. I should really try a better quality chocolate and see how that improves on the flavor.

Do you have a similar problem with adding white chocolate?

Ganache is so easy to make. I might start using that as my main chocolate frosting now.
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post #83 of 102
7/10/08 at 6:56am
Quote:
Originally Posted by fiddlesticks

playingwithsugar.. How would you add just plain pb ? how would you get it to spread without messing up the cake ?



Oh. was this for me icon_confused.gif I was only planning to pipe & swirl on top icon_biggrin.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 #84 of 102
7/10/08 at 7:20am
Here's a filling I tried last night. It's absolutely amazing!!! I made cupcakes using a vanilla cake mix, creme bouquet, and white chocolate pudding.

Strawberry Mascarpone

In a food processor...

8-ounce mascarpone, chilled
1/2 cup frozen strawberries, drained
1/4 cup sugar
1 T. lemon juice
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post #85 of 102
7/10/08 at 7:23am
Aswartzw.. White chocolate is very soft.. I'd add it in small amounts. I don't care for white chocolate so it's not something I experiment with a lot. I have read that some add cocoa powder to their SMBC, but I haven't. I love ganache. It's expensive though so I charge extra for it.

To compare.. dark chocolate ganache I make with a 1:1 ratio of chocolate to cream. With white chocolate it's 2.5-3:1 chocolate to cream. It is
SOOOOOO soft.

PB can be softened if you heat it very slightly too so it's more spreadable. That would make for a rich cake.. make sure you have some milk! icon_smile.gif Add a strawberry jam layer and that would be good too.
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post #86 of 102
7/10/08 at 7:43am
playingwithsugar wrote
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 ?
Thats what I asked about ?
http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv Treat recipes
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh cuppys
http://docs.google.com/View?docid=dgjqsjjc_0ct6gq9fg Xmas 2
http://docs.google.com/View?docid=ddmmx5vd_9dp5h9hhp pie
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http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv Treat recipes
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh cuppys
http://docs.google.com/View?docid=dgjqsjjc_0ct6gq9fg Xmas 2
http://docs.google.com/View?docid=ddmmx5vd_9dp5h9hhp pie
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post #87 of 102
7/10/08 at 7:48am
Oh okay, I've never used just pb. I bet that would be good though on a yellow cake, add some jelly too & you'd have a pb & j cake 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 #88 of 102
7/10/08 at 7:52am
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



I'm not sure if this would be what you are looking for but last night I made a yellow cake and filled it with peanut butter SMBC and then iced it in chocolate SMBC...It was soooo good. I've never used straight peanut butter before though.

For what it's worth the peanut butter SMBC wasn't overly sweet and really tasted like peanut butter and not powdered sugar and peanut butter paste like the american buttercreams do.
Amanda, Mommy to Lee Jr (8/14/05)
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Amanda, Mommy to Lee Jr (8/14/05)
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post #89 of 102
7/10/08 at 7:53am
Hehehehe... Cocoablondie and I have very similar cake thoughts.. too bad you live so far away! icon_wink.gif
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post #90 of 102
7/10/08 at 8:14am
Pretty far, but not as far away as some icon_biggrin.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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