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Anyone willing? Looking for new and or creative cake filling - Page 2

post #16 of 32
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I LOVE sprinkles. I wish ice cream could have several layers of sprinkles instead of only one.



It CAN. icon_smile.gif The soft serve place down the street layers them with the ice cream in a cup for us, but they also put an inch and a half of sprinkles in the bottom. My fiance used to turn his nose up at sprinkles, but he's addicted to them now!

I think the logic behind sprinkles on macaroni was because he couldn't get his kids to eat his vegetables or something so he started putting sprinkles on their food. So he adopted the practice for himself. LOL!

Hey for another cool filling idea, you could do chocolate chip cookie dough but leave out the eggs. I think there's a recipe on that Google docs thread I was telling you about. The cheesecake one is a good idea too. I've also heard about people baking a giant cookie and trimming the perimeter to fit the cake, then layering that with some buttercream for a filling. That could be interesting.

The same website where I found the Valrhona crunchy chocolate pearls also has containers of nougat and stuff which would be cool for a filling. You may be able to find that stuff cheaper (or even make it) yourself, but it's a cool website to look at ingredients for fillings.

Speaking of nougat-I just got another idea! Toblerone filling: ganache mixed with nougat pieces and finely ground almonds. Alternatively, I guess you could just chop up a Toblerone bar and mix it in with the ganache. But I like the idea of a giant soft candy bar in between cake layers. The more bad for ya the better!

Here's that website that has all the cool ingredients:

http://www.lepicerie.com/catalog/index.html
post #17 of 32
You can just use Toblerone for ganache - same procedure icon_smile.gif I do it with all kind of chocolate and candy
post #18 of 32
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Originally Posted by 3GCakes


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).



This is not a filling but, I made a very light chocolate cake (almost golden in color) a couple months ago that had chipotle chili powder, espresso powder, and cinnamon in it. First you tasted chocolate, then the smokiness of the chipotle, then a hint of cinnamon, and then the spice hits you! My family hated it but I think the right person would love it. I filled it with caramel and iced it with chocolate ganache. I wanted to try it after I ate some gelato that was the same flavor idea.

I'd love new ideas for fillings too. I use curds a lot and I love them but something different would be great.
post #19 of 32
How about a nice lemon curd with whole fresh blueberries as a filling? I suggest this for cakes when blueberries are in season and it is so good! If you don't want the whole blueberries, you can make a compote with some blueberries, lemon juice, lemon zest, sugar and a little cornstarch. I found a great recipe for one in Gourmet. You can find it on Epicurious under the lemon ice cream sandwiches with blueberry swirl. Delicious! I like to take the compote and add it to plain non fat greek yogurt. Talk about good!! icon_biggrin.gif
Take the compote and swirl it a little with the lemon curd and use it as the filling.
HTH!
post #20 of 32
How about infusing the cream that you use in your fillings with a subtle flavor? Warm the cream with spices, like whole cinnamon sticks, cloves, cardamon, etc. Or add a tea bag - chai, constant comment.... whatever appeals to you at the moment. There are so many wonderful combinations and this gives a very sophisticated but subtle flavor. How about fresh herbs - lavendar or basil? I make a homemade basil icecream this way that is to die for. And, of course, there's always the liquor cabinet :>) What doesn't go well with chocolate generally goes well with white chocolate.
We make a living by what we get, but we make a life by what we give. Winston Churchill
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We make a living by what we get, but we make a life by what we give. Winston Churchill
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post #21 of 32
Oh man, I love chocolate covered bacon! and I also candied bacon and it was AMAZING!

errr... I should probably add that when I discovered my love of choco/candied bacon, I was pregnant! Lol by DH tried it and he couldn't quit eating it either!

Why are you against using coffee creamer in your fillings? Have you tried them? I mean I am a scratch baker and I use creamer in my BC/filling along with tons of different things (candy, fruit etc etc) and the creamer only enhances the flavors. It's great! :] (Just a suggestion, btw not being snarky!)
post #22 of 32
Oh, btw my friend just made a red velvet cake and used a layer of cheese cake as filling I think that would be amazing! :] So much more then just using a cream cheese filling!
post #23 of 32
Quote:
Originally Posted by JaeRodriguez

Oh man, I love chocolate covered bacon! and I also candied bacon and it was AMAZING!

errr... I should probably add that when I discovered my love of choco/candied bacon, I was pregnant! Lol by DH tried it and he couldn't quit eating it either!

Why are you against using coffee creamer in your fillings? Have you tried them? I mean I am a scratch baker and I use creamer in my BC/filling along with tons of different things (candy, fruit etc etc) and the creamer only enhances the flavors. It's great! :] (Just a suggestion, btw not being snarky!)



I'm thinking she meant b/c coffee creamers are completely chemical. I am a scratch baker and although creamers can make things taste really yummy, they are not natural and therefore make things a bit less authentic, Kwim? It might be a regional thing..out here in CA we shy away from things that are not all-natural, it's just commonplace in some states...
post #24 of 32
LOL, Here in texas revel in the not "all-natural"...heeheeeicon_smile.gif
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #25 of 32
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Originally Posted by tavyheather

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Originally Posted by AnnieCahill

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!



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!



Definitely not a country in poverty, that's for sure! I was just discussing choco-covered bacon yesterday.
post #26 of 32
[quote="AnnieCahill"]
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Speaking of nougat-I just got another idea! Toblerone filling: ganache mixed with nougat pieces and finely ground almonds. Alternatively, I guess you could just chop up a Toblerone bar and mix it in with the ganache. But I like the idea of a giant soft candy bar in between cake layers. The more bad for ya the better!





Ooooh! Toblerone filling.

I think a cheesecake filling would awesome.
Wherever you go, go with all your heart.
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Wherever you go, go with all your heart.
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post #27 of 32
Tyler Florence made a yummy looking salted caramel the other day on Tyler's Ultimate. It looked like it would make an awesome filling.
Brandi
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Brandi
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post #28 of 32
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Originally Posted by sillywabbitz

LOL, Here in texas revel in the not "all-natural"...heeheeeicon_smile.gif



LOL, we know...y'all have a reputation out here w/ us pretentious all-nat-u-ral eaters icon_wink.gif
post #29 of 32
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Originally Posted by egensinnig

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



could you please let me know what is dl? and can heavey cream be used instead of double cream: thumbs_up.gif
post #30 of 32
Could it be a deciliter?

deciliter - a metric unit of volume equal to one tenth of a liter

Check out onlineconversion.com. It's a helpful site!
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