Wow! All of these sound delicious! Can I ask if you refrigerate all these flavors--especially the mousses or the ones with cream cheese and whipped cream? If you do, does it ruin your fondant?
I've been in this rut of always just using a buttercream filling (flavored though!) or a chocolate ganache filling because you don't need to refrigerate those. I really want to branch out but am afraid of refrigerating my cakes and finding condensation all over my fondant.
Ditto. I always refrigerate, no problems at all. I put my MMF, Satin Ice (red, black and yellow), and Fondarific (black) in the fridge with no trouble.
Just give it time for the condensation to dry before it's in the customer's hands. If after 3 hrs it is still too moist, you can use a hair-dryer to speed dry it (you can't do this immediately after taking out it of the fridge because the cake will still be cold and condensation will return).
I have even frozen completely decorated cakes - but these must be thawed in the fridge first or the condensation will be too heavy.
I make most of my fillings using Frostin' Pride or Bettercreme, or pastry fillings, all of which are shelf-stable (no refrigeration required). I mix as many different things into Bettercreme as I do my cakes! Pudding mixes, ice-cream toppings, pastry fillings, peanut butter, crushed Oreos...
I just bought my first carton of Bettercream, didn't know my cash & carry carried it. So, I think I'll try a white chocolate mousse using the white chocolate pudding mix. And I saw Jello had some new pudding flavors the other day. Woo Hoo. I may try adding different puddings to my mixes. I've tried white chocolate in cakes, but only to fail, so pudding is my next move.
My combos aren't really "gourmet" but
White Forest Cake: White cake, cherry filling & ganache frosting (or cherry/ganache filling)
I'm trying to make a cake that tastes like bg cherry garcia ice cream. Has anyone made a melted ice cream cake like this or have any ideas?
Melted i.c. in cake is amazing, but the choc in cherry garcia might disentegrate. I have a recipe for Chocolate Covered Cherry that you can mess with:
Chocolate Covered Cherry Cake
2 white cake mixes
2 c flour
2 c sugar
1-1/2 teaspoons salt
1 dram LoRann cherry
2 t butter flavoring
1/2 t lemon extract
2 or 3 large drops Americolor super red
1 c mini chocolate chips
1 c mini cherry chips (I get mine online)
MacsMom, when you have 2 different fillings, are you layering them together or are you torting and filling each layer with the different fillings?
If it is a topsy, then I separate the filling layers. But I love to layer one right on top of the other. Oh, and I separate them if I am using different flavored cakes in one tier, like Banana Split: Layers of banana, cherry, & chocolate cakes filled with chocolate fudge & banana crème.