I'm doing a 3 tiered anniversary cake this weekend and have been looking for some flavor combinations. I got several great suggestions and was wondering if anyone has a receipe for a white chocolate filling? I was thinking that pudding would work but I don't want the pudding by itself. Any ideas?? Thanks!

http://www.recipes-net.com/viewrecipe.php?id=1083065580&category=Beef

http://www.allthingsbaked.com/cakefilling2.htm

Here are a couple of recipes that I found... HTH

This is a filling I find particularly good. I used it today on a bridal shower cake. The cake was dark chcolate and the frosting was fresh whipped cream. For the filling I made the white chocolate pudding mousse. I coated the cake with a raspberry gel type filling.. put fresh frozen (I freeze them myself) raspberries over that and put the white choc. mousse on the raspberries. So Yummmmmmy

MaMa..I'm working on a whipped White chocolate ganache recipe this weekend..I can let you know how that worked out in a few hours..I've just put it in the fridge to cool and won't be able to whip it up for a few more hours.

Ok....well the jury is still out...when I took this ganache out of the fridge it looked like a gelatinous mess....but..when I whipped it the color lightened and it whipped up nicely.

I put some blackberry jam in to flavor it a bit..I wanted to cut down on the sweetness a bit because of the white chocolate.

I've just filled and crumb coated the cake...with white chocolate buttercream...when we taste it later will let you know.

The ganache recipe I used allowed me to flavor it with the jam but you can make it without as well....

The ganache tasted pretty good...the color was awful...a sort of mauve, from the blackberry jam.

Going to keep searching for a different recipe.

IHATEFONDANT: what kind of white chocolate did you use? i've been trying to come up with a good white chocolate ganache, and myfirst attempt with white chips was fairly plasticy-tasting. i've gotten a block of real white chocolate and am going to test it soon...any thoughts?

Aunt Judy...from what I understand those white chocolate chips have little cocoa butter in them....I used ghiardelli....it was good chocolate but I just didn't like the color....the taste was ok...I'm not a fan of white chocolate..

Supposedly..you need to use good chocolate to get the consistency and flavor right...an expensive proposition for trial and error recipes...any recipe I've used has cautioned against using the chips.

Hope that helps you...