Anyone willing? Looking for new and or creative cake filling

How about adding chopped chocolate bars to the fillings (like Mars. peanut butter cups) - I am also looking for creative fillings - I'm really getting tired of nutella, ganache, and pie fillings all the time

I'm making my own wedding cake in December and I was thinking of a pumpkin spice cake with praline filling. I've seen a few ideas, but I haven't tried any yet. I think the most simple is mixing praline paste with Italian Meringue buttercream. I saw a cooked one on the Wilton website which I bookmarked to use.

What about "spicing" up your regular fillings using crushed candies? Like Andes mints for mint chocolate chip or Valrhona chocolate pearls for a crunchy surprise? Or a Snicker's bar filling in a chocolate cake using homemade caramel and adding peanuts? Crushed Oreos mixed in with real lightly sweetened whipped cream is awesome! You should probably add something in the whipped cream to stabilize it so it doesn't deflate though.

I'm not that creative so I look at other things for inspiration. Even though you're a scratch baker you should check out the Google doc in the Gourmet Flavors thread. There are a lot of filling recipes in there which don't necessarily use Bettercreme or pudding mixes. Personally, I think Bettercreme is overrated. With the way everyone talks about it, I was expecting to be blown away. It tastes identical to Cool Whip but it's shelf-stable for up to seven days. I have made lots of tasty fillings with it before but by itself it's not that impressive.

I am a combo box/scratch person. I do whatever I feel like on a whim. But then again I'm only a hobby baker so it's not a big deal for now. Hope my ideas help.

I forgot to add, earlier when I was eating a piece of baklava from my favorite restaurant, I thought of a baklava cake. You could have a rich butter cake soaked in a honey syrup and your filling could be the nut mixture. Yum!

I really like "chewing".....it's one of the reasons I love a loaded carrot cake...nuts, raisins, carrots...I also love "loaded" ice cream.

That said....anything crushed up or added that will add some "chew" to a cake is gold for me.

I also want to add more "savory" to my cakes. Personally, I love sweet/hot combos. I'd love to find a way to put some crunch and heat into my cakes. Even thought about using stove-top popcorn and maybe red pepper....layered with some apricot jam and WASC cake. (I know most people will find that revolting...but that's ok...I agree it's not for everyone).

That's not unusual. I have seen chocolate bars with peppers, and also chocolate with cinnamon. I think most Mexican chocolate products have cinnamon.

Speaking of things revolting, I went to a candy store in PA several months ago and they had chocolate covered bacon. Would you believe it was THE BOMB??!!!! My fiance and I had to try it. I'm glad we did!

It sounds delicious! Right up my alley!

Another thing which I think is gross...a guy who works with me puts rainbow sprinkles and nutmeg on his Kraft Easy Mac, which he asks me to help him make because he can't eyeball a cup of water out of the faucet. LOL!

Goodness...that's a lot to stomach, even for me! And they are two of my favorite foods. I LOVE sprinkles. I wish ice cream could have several layers of sprinkles instead of only one.

I like Red pepper on my Easy Mac. Or hot sauce (Tapatio is good, because it's hot without the vinegar taste....can't stand the vinegar).

Another thought I had for filling is pretzels with (you name it...could work with anything).....peanut butter, nutella, IMBC, White choco IMBC, red pepper and pretzels.....hmmm.

Probably been done by someone before.

What about changing the idea of filling altogether? I would love a cake that actually had a layer of baklava in the middle.

Other ideas: cheesecake as filling, fudge as filling (fruit flavors abound), that candy confection filling for buckeyes(peanut butter cup).

Layers of cake can be soaked in home made syrups(fruits and nuts and spices). The soaked cake will be more like a filling.

Gelatin can offer a multitude of ideas. Straight up jello if done right. However, there are some interesting whipped concoctions that no longer resemble the clear stuff that can be great carriers for fruit flavors as well as some more sophisticated flavors.

This could be the beginning of a good thread!

Re: Bacon & Cake

I remembered that Rylan had a recipe for bacon fudge brownies on his blog, but I couldn't find it. I think he's removed it since he's eschewed meat.

Here is an interesting recipe for bacon chocolate cake:
http://tinyurl.com/2cctxdu
And, call me crazy, but I think the bacon chocolate chip cookies look really good:
http://tinyurl.com/yl8e3b2

I don't even like bacon all that much, but combine it with chocolate, and I'm sold!

that's the new thing out here. A posh cupcakes store offers bacon choc cupcakes and another bakery sells bacon brownies. Supposed to be amazing. Also saw it at the county fair...choc covered bacon. Goodness we're a fat loving country!

I'm so behind the curve on this one.

http://cakecentral.com/cake-decorating-ftopict-649364-bacon.html

I do a lot of fillings based on candy in all sorts of flavours and forms. I heat up double cream and melt gelatine candy, chocolate, liquorice, fudge, or toffes in the heated cream. It's essential that you don't let it boil. Chill it for 6 hours or over night in the fridge. Then just whip it like you would with a ganache or plain whipping cream. This way you can create so many flavours - both kids and adult love this. My husband love liquorice fudge in one layer and lemon toffee in the other.
Gelatine 60-80 gr to 3 dl cream
Chocolate, fudge or toffee- 120-180 gr to 3 dl cream