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post #91 of 102
CocoaBlondie.. NO problem ! I just cant see bp spreading very well ? I love anything with peanut butter !
post #92 of 102
I guess you can always add a little milk, or warm it if you wanted to.
"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 #93 of 102
WOW!!! I just clicked on "the link" fiddlesticks. That is AWESOME! Thank you so much!
post #94 of 102
mrsbink.. Thanks and they were just updated last night so thats everything ! Enjoy !!
post #95 of 102
Playingwithsugar was in NYC, cake stuff shopping. Then she did some more cake stuff shopping locally to her.

Fiddle, you asked about spreading PB without wrecking the cake.

Let's think about this - what is the best way to soften a fat-based spread without changing the recipe?

Warm it! All you have to do is warm the PB in the nuke for 30 seconds at most, stir it, then spread it.

When it cools, it will return to it's original thick, gooey, stick to the roof of your mouth goodness.

Theresa icon_smile.gif
post #96 of 102
Quote:
Originally Posted by jkalman

SMBC is all I use.. you can get it very smooth but it doesn't crust so you can use the viva or the melvira methods.

PB Mousse

1 cup creamy peanut butter
1 8-ounce packages cream cheese, room temperature
1 cup powdered sugar
1 tablespoon vanilla extract
1 cup chilled whipping cream

Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and vanilla extract and beat until well blended. Using clean dry beaters, beat whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions.

Sooooo yummy



Ok so this is probably the dumbest question....once I fill the cake with this can it stay at room temp at all? Or does it have to be refrigerated because of the cream cheese? I'm trying to find a PB filling that can keep at room temp for about a day and a half. anyone know of anything like that??
post #97 of 102
This one gets a bit soft when you leave it out. There's a PB filling recipe on here.. Peanut Butter Cup Filling I think.. that is good and could stay out. icon_smile.gif
post #98 of 102
thank you so much for the reply!!!
post #99 of 102
I just made some PB mousse last night. I decided to go ahead & add some cocoa & make it chocolate PB mousse. It was sssooo good. Only thing is, that it got a little to thich maybe. I think I'll try just using syrup or melted ss next time. Has anyone else ever tried this? Maybe you could give me your ratio to add to this recipe? So I can rule out trial & error icon_smile.gif
"Behind every good women, is a lot of chocolate."
Reply
"Behind every good women, is a lot of chocolate."
Reply
post #100 of 102
[quote="playingwithsugar"]Playingwithsugar was in NYC, cake stuff shopping. Then she did some more cake stuff shopping locally to her.


Where is there good cake stuff shopping in NY? I can't find a good place.
post #101 of 102
Theresa icon_smile.gif here. Hey, where is Hopewell? Is that upstate? I grew up in Alphabet City, live in PA now.

Anyway, I buy most of my supplies in NYC or the outerboroughs. There is a much larger selection, and the prices are better. When I come into the City, I go to

NY Cake and Bakery Supply, on 22nd Street, between 5th and 6th.

I also order directly from

SatinIce, which is upstate (you must call to place your order)

Pfeil and Holing - in LIC

and Kerekes in Brooklyn.

I have been to Bridge Kitchenworks, and JB Prince, and have found some unusual items at both, but I find them very pricey. They mostly provide for restaurants and pastry chefs, not very much in cake decorating.

Next time I go up there, I will send you a PM - we can shop together, then maybe do lunch at the dumpling parlor on 23rd.

Take care -

Theresa icon_smile.gif
post #102 of 102
Hopewell is in upstate NY about and 1 1/2 hours from NYC. I found one store near me but everything was so old. Never heard of Alphabet city.
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