Up until now I have just used buttercream and a sleeve of premade raspberry filling for filing the cakes, but I am interested in learning what other types of fillings can be used. I have heard of bakers using pudding as a filling. Do you just make the pudding as directed on the package?

I don't bake cakes very often (usually for family parties), so I hate to experiment and ruin the cake but I have a feeling that there are so many great fillings that I have never thought of.

Please share your ideas for fillings.

One more thing....Is it common to use the filling (let's say raspberry) in between every layer or do you usually do one layer of raspberry and the remainder buttercream?

You can put a couple layers of raspberry and a layer of bc! Fillings are my favorite part of the cake because there are so many options... My all time favorite is chocolate ganache... YUMMY. It's stable at room temp and it is outstanding! Look in the recipe section for Whipped Chocolate Ganache... you won't be sorry

Thanks for starting this thread. I am terrible at fillings. I usually just use buttercream. I want to learn how to make my own strawberry/lemon/raspberry fillings, etc. And since I don't refrigerate my cakes I am afraid of what I can put in there.

Also how thick is your filling. Mine aren't thick at all, just a thin layer...

Here is a link to a lot of filling recipes and ideas. http://www.ladycakes.com/Recipes/Fillings/fillings.htm

wow! thanks for that link!

thanks for this thread I am horrible with filling too.

I have used bavarian cream filling in my cakes and it's delicious. Everyone loves my filling. I use it more on yellow cakes. I got the recipe online.
All you need is :
8oz of cream cheese at room temp.
2 small boxes of vanilla or any other flavor of pudding mix. (instant)
3/4 cup of milk
12oz of cool whip.

Beat the cream cheese and the milk. Gradually add the pudding mix. When you have added all your pudding mix and is beaten then you will add the cool whip. The recipe says to fold the cool whip with the mix but I beat it for a minute so it will blend well.

I hope this helps you very much.

I mostly use buttercream too but I got a 'Fresh Strawberry Filling' recipe from this site that was delicious. I used it with the White Almond Sour Cream Cake -- YUMMY!!!

Sarah

I ususally make a "mousse" filling - using whatever flavor of instant pudding that goes with the cake flavor and instead of milk I use heavy cream. So easy, so yummy and it is very well received by everyone who eats it.

deb

OMG! Thanks patticakesnc for that link now i have more variety on fillings. I break my head thinking of what filling to use. Now I have options. Which filling do you make the most and which one is your favorite?

Hi, I found many recipes right here at CC. Visit the recipe link and search for "fillings". Many are great! Good luck!





Thanks patticakesnc for your link - can't wait to try some of those recipes.

Hi, I found many recipes right here at CC. Visit the recipe link and search for "fillings". Many are great! Good luck!





Thanks patticakesnc for your link - can't wait to try some of those recipes.

Thanks patticakesnc!!!!

Fillings seem to be my "thing." I make them all from scratch. I have never used pudding, and I probably won't unless I am asked.

Some popular fillings I use are:

Whipped chocolate ganache (and variations - mocha ganache, chocolate orange ganache, chocolate almond ganache)

Fruit curds - lemon, lime, orange, and blackberry

Raspberry mascarpone

Cookies 'n cream

French custard (and variations - French custard w/ fresh raspberries)

Bailey's "mousse"

Great post! I too want to try new fillings! Thanks for sharing.

I can't take the credit for that link. Someone here posted it on the Gourmet Flavors thread and I saved it. But it is a GREAT link!

That link rocks! there is even diabetic options!

I rarely fill cakes with buttercream myself. The possibilities for filling are endless, fresh fruit, fruit preserves, mousses, bavaroise, mousseline, puddings/custard/creams, ganaches (and all of those can be flavored and combined in hundreds of different ways to make new fillings). I make all of my fillings (and my cakes) from scratch... nothing in a box or jar will EVER taste as good as pudding or fruit preserves made from scratch! Just check out websites and use your imagination... the possibilities are endless!

No clue why its stable (maybe the sugar in the chocolate?), but I assure you it is. There have been MANY threads on the subject if you do a search... I was leery before I left it out the first time, but it's just fine...

There is a great gourmet flavor thread on here. We have shared lots of recipes for cakes, fillings and frostings, I love it.

One of the CC members has made a document we can access online. She updates it when we add new flavors, here is the link:

http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs

I posted a similar question regarding ganache fillings as to how long they could be out of the fridge. The response I got from several pastry chefs was that the ganache was fine in a cake for 24-48hours.

Whimsical Bakehouse has two terrific fillings that are probably my favorites, the oreo/cookies & cream and the French custard, that stuff is awesome.

Fresh strawberries and whipped cream are a fav in my family. Yum! Just have to decide if you want a filling that will require the cake to be refrigerated or not.
When you are starting, try using instant pudding whipped with 1/2 n 1/2 or cream instead of milk...also, preserves make a good filling. And anything with cream cheese and/or chocolate: I'm IN!!!

Great info here, I want to try different fillings as well. I'm still not sure how to know which ones require refrigeration or not.

I love to use chocolate ganache and flavor it with different liquors. So yummy!!!!! I also like to use pastry pride (no- dairy whipped topping) mixed with fresh fruit. Holds up well and can sit out for a bit since it is non-dairy. A local shop I go to carries apple filling and caramel filling and they are both soooooooo good.